Better late than never, right? This week was not the ideal summer week you imagine. Instead, we had some sick days from work and are still recovering from who-know’s-from-where bug. But, as we start to feel better, I’m looking forward to making some great food this weekend. Last night we ate the Potato Salad with Green and White Beans with Sauteed Swiss Chard. I think we’re on the right path to getting better.
Week 11 Vegetables:
This week’s Round River CSA share includes: Basil, Beans, Broccoli, Carrots, Celery, Cucumbers, Garlic, Kale, Peppers, Potatoes, Summer Squash, Swiss chard, and Tomatoes.
Week 11 Recipes:
Ingredients listed are from the CSA cooler, additional ingredients will be needed.
- Baked Zucchini Fries from the Chubby Vegetarian: Uses zucchini. I just borrowed The Southern Vegetarian from the library, which is a cookbook by the authors of a blog, the Chubby Vegetarian. All the recipes look delicious (Mexican Corn Soup, Vegetarian Boudin Sausage, Stuffed Portobello Mushroom Wellington….), but this one seems simple and ideal for this time of year when zucchini are abundant. Serve with burgers off the grill.
- Slow Cooker Quinoa Jambalaya: Uses peppers, but you can add in greens or other veggies as well. This would also be great served with a simple cucumber salad, like this one.
- Potato Salad with Green and White Beans: Uses potatoes, green beans, and basil. This is a hearty potato salad that you can serve as a main dish or as a side. Either way, it is amazing! Just don’t overcook the green beans. Serve with Sauteed Swiss Chard, using apple cider vinegar as the acid. Yum!
- Minestrone Soup: Uses summer squash/zucchini, carrots, celery, garlic, and basil (I’d also add in broccoli and kale or swiss chard). This soup always tastes amazing when you use fresh vegetables – serve with some fresh hearty bread and dinner is done. If you happen to have a Parmesan heel hidden in the back of your fridge, add it to the soup while it simmers and remove before serving. Also, top with some fresh pesto, if you have it. It’ll give it that extra zip.
- Refrigerator Pickles: Uses cucumbers. Wondering what to do with those little pickling cukes? This comes together in a snap!
- Caprese Salad: Uses basil and tomatoes. Need I say more? Serve with bread for a full meal or serve as a side salad to another main dish.