How'd we do?

Last week (3/10 through 3/16), we had an amazing spring celebration of a CSA box. Here's how we used each of the items that we brought home:

Fresh Garlic & Red Russian Kale = Kale Breakfast Pizza

Carrots = Carrot & Red Bell Pepper Saute, served with grain medley. Adapted from Mollie Katzen. Here are the basics:

Chop about 6 medium carrots, one bell pepper, one red onion. Chop a clove or two of garlic, and mince a tablespoon of fresh ginger. Heat two tablespoons of olive oil in a large pan, and saute the carrots, onion, and ginger over high heat for five minutes. Add the red bell pepper and garlic and saute for five minutes. Add three tablespoons balsamic vinegar and one tablespoon soy sauce; saute for two minutes, stirring constantly. Serve over the grain of your choice, topped with cashews and/or chopped pineapple. (This is seriously incredible!)


Asparagus - Eggs & Asparagus on Feta Toast

Potatoes & Fennel - We ate these roasted in the oven, doused in olive oil with herbs de provence and S&P for about 50 minutes. Served with organic ketchup. Yummmm ...

Broccoli - Roasted broccoli accompanied our potatoes and fennel. We served these two dishes accompanied by a piece of sourdough cheese toast with dijon. This is the simplest, most delicious comfort food.

Meyer Lemon from Good Humus Produce - Surprise baked good!! I will reveal this soon ...

We did pretty darn good last week - we put everything to good (and tasty) use!