These are some things I made during the last week with the veggies from my CSA, sometimes a few additional things. I don’t always note quantities…they’re kind of simple, pinch and toss type dishes.
Stir-fry with Bok choy, green beans, red bell pepper, mushrooms, garlic, lots of onion, fresh ginger root, salt and a bit of soy sauce.Fast food on a night I didn’t feel like cooking – edamame pasta with marinara, Bok choy , green onions.Miso Soup – 1 TB miso and 1/2 tsp. soy sauce to 1.5 cups water (I think I made a soup of about 6 cups). I sautéed onion and Bok choy stems first, then prepared the liquid/soup in the same pot. When it was hot, I added cut up Bok choy leaves and tofu squares. Checked the seasoning, added a little pepper and topped it off with green onions.Corn and potato chowder. Saute chopped onion in extra virgin olive oil, add some cut up carrots. When soft, add lots of cut up potato and organic corn. Cut up greens come in at the end when finished cooking. I think I might have used kale or maybe a mix of kale and Bok choy for this, but any tender greens are fine. It was simply seasoned with salt and pepper, and I happened to have some fresh marjoram as well.Lots of delicious sautéed onions and Bok choy stems, sautéed tofu squares, Bok choy greens at the last-minute and a bit of soy sauce. Mmmm…mmm…good!As usual, I sautéed lots of chopped onion in some extra virgin olive oil, added a bit of carrot, then 1 cup of red lentils and 6 cups of water, 2 tsp. salt, 1 tsp. cumin, 1 tsp. cumin, 1 tsp. curry…pan roasted some cauliflower and added it when the lentils were done, then collard greens at the very last moment. Topped it with some garlic “scapes.”
If you’d like more information about the CSA, please visit Bob’s Fresh and Local (produce) and All Grass Farms (livestock, chickens, milk and cheese).
For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.
