Our CSA pick-ups started this week with 2 lbs of spinach (!!), a gorgeous head of leafy lettuce, Swiss chard, green garlic, bok choy, scallions and Japanese turnips. In other words: greens and more greens. The challenge is, of course, to try and use all these things before they get soggy or limp. The race is on!
Sunday: Shrimp & Soba Noodles over Bok Choy with Fried Shallots (a variation on the delicious Food & Wine cover recipe we fell in love with a month or so ago). We’ll also use some of the green garlic in this dish.
Monday: Spaghetti with Swiss chard and Garlic Chips (Smitten Kitchen via Gourmet). Looks simple and includes kalamata olives & feta- yum!
Tuesday: We’re eating out- it’s Brooklyn Blog Fest!! Kids will have pasta and veggies
Wednesday: Spinach and Shiitake Mushroom Burritos
Thursday: Pork Chops and Black Bean Quinoa (no, really, we have the chops so it’s gonna happen). I’m going to try and either braise the Japanese turnips with garlic and onion (an example HERE) or do a simple salad with the turnips and apple (inspiration HERE).
Friday: Pizza night. Maybe we’ll try pizza on the grill?
Saturday: Flying Pigs Farm Jerk Sausage over Bacon-y Greens (whatever is left) with Corn and Tomatoes