Greens Madness: The Weekly Menu, June 20-26

The CSA bounty this week included a gorgeous head of red-tipped lettuce, a monster bok choy, garlic scapes, radishes, beets, peas, basil and rapini. And since I worked my shift, I also scored eggs!

So what to do with all this stuff? I hear garlic scapes (kind of like a firmer scallion, with a garlic-y, onion-y flavor) make great pesto, so I’m going to give that a go. Dorie Greenspan has an attractive looking recipe (here).

And I’ve been reading up on beets. Wow, they’re a superfood– both the beet itself, and the greens. Not to mention that last week I learned that radish greens are kind of like peppery arugula. Who knew? I’d been cutting them off, and throwing them out.

On Thursday, Katie (also a CSA member with a whole lot o’ greens going on) is coming over to eat our shared bounty and make a dent on the rewards.  I’m hoping she’s going to make the so-called Pea Tapenade (which I just made up right now). Stay tuned. By the way- that recipe for black bean tacos last week was a hit (it’s cheap! It’s fast! It’s good!). We’re going to mix it up this week, Brooklyn-style.

The menu:

Sunday: Salmon with Sweet Chili Glaze over Bok Choy and Garlic Scapes (Devoured. 30 mins to make, 10 mins to eat per usual)

Monday: Maggie’s book party! We’re eating out. (Tune in book lovers: Perfect Reader is on sale now and a great book club pick)

Tuesday: Pork Chops with Braised Turnips & Sautéed Beet Greens (don’t we sound so Alice Waters? The pork is local- well, not NYC-based, but NY based)

Wednesday: Black Bean Tacos with Roasted Vegetables & Savory Slaw

Thursday: CSA Dinner! Radishes with Butter & Salt, Smashed Pea Tapenade and Toasts, Pasta with Sautéed Rapini, White Beans & Crispy Bacon (Carbonara style)

Friday: Beet and Goat Cheese over Radish Greens Salad with Grilled Rib-Eyes

Saturday: Garlic Scape Pesto Pizza (adults only). Kids will have their usual cheese pizza.

Happy eating!

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