Saturday, July 23, 2016

CSA 2016 | Week 6

Recap of last week:
what's left: lettuce, a cucumber 
good things: grilled purple beans. even with just salt and pepper, they were amazing. this grill pan has been an amazing investment
lessons learned: baked fries are never going to be as good as fried fries. good thing I've got a new recipe for curly fries to try. 

There's been such crazy weather day the past couple of days, with both an extreme heat advisory (for the first time in 4 years!) and flash flood warnings because of the thunderstorm. I just hope it clears up soon, because I've got big plans for the weekend!

Here's what came in my box this week.

Basil: the newsletter said it was a small bunch, but in actuality, it's freaking humongous. I'm thinking I won't need to buy an extra 12 bunches, because this is going to last me a long while. This lentil salad looks like a perfect recipe for this hot weather. The rest of the basil is going in to pesto that's destined for the freezer.

Broccoli: it's been a carb type of week. these broccoli melts seem perfect.

Carrots: carrot season is starting, but unfortunately, I'm not the biggest fan of carrots (and I like cooked carrots even less). This weekend, I'm planning on making a big batch of this ginger carrot salad to bring to a grill-out, and hopefully foist it on the other people there . The rest might go in this ginger carrot dressing, or else eaten raw slathered in a dip of some sort. 

Cucumbers: the fridge pickles turned out really well last week, but I don't need more right now. This salad looks nice and easy, if I can find some good avocados.

Eggplant: I've had good success grilling slices of eggplant. This miso glazed grilled eggplant looks like a simple way to change things up just a bit. 

Bell Pepper: the bell pepper salsa from this recipe looks like it'd pair nicely with some grilled shrimp. 

Swiss Chard: the chard is gorgeous, so I want to keep it raw. spring rolls (again), maybe? 

Tomatoes: they've still got a little ways to go before they ripen fully, but the big slicer tomato is simply going on a slice of good bread with a smear of mayo and sprinkle of flaky salt. The cherry tomatoes are going in to the pico de gallo for these grilled fish tacos, which will also use up the jalapeno and some cucumber and scallions.

Zucchini: I got one good-sized zucchini that's going to be turned into noodles with pesto. the other three baby ones will probably end up grilled, and maybe top some pizza.

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