The Remains of the Basket

It’s Tuesday and I’ve still got a healthy supply of veg left from Saturday’s CSA pick-up. But it’s also 85 degrees, hubs is traveling and I am flying solo for dinner. I don’t feel like cooking, so I’m going to pull together a salad of crunchy veggies from my basket. Here’s what I prepared for dinner for 1:

Salad: combined the greens with some leftover cooked broccoli and chopped up the remaining raw sugar snap peas. The snap peas were starting to soften up and lose their eponymous snap, so in they went. I crumbled some ricotta salata on top, just because I had it in the fridge. Lastly, I mixed up a simple balsamic vinaigrette and tossed it into the salad.

On the side: I peeled and sliced the kohlrabi. Sprinkled some sea salt on top. Wow! Is that good or what. Crunchy, flavorful and so simple. I also had a roll that I picked up a the bakery earlier today to round it out

What’s left: These gorgeous sunflowers were placed on the table for decoration. Might look into planting the seeds, or ask hubs to do so.
New potatoes, well, we didn’t get to them. We’ll come back to those next week as they’ll keep.

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Lunch Italian-style – CSA Pick up 7/7/12

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With my friend Peggy Carrington, I prepared a summery Italian-style lunch of vegetable antipasti from our CSA pick-up. Peggy and I prepared the following for a relaxed buffet lunch:

  • Broccoli with garlic and chili pepper Sautéed string beans with olive oil and garlic
  • Mints with beets and cumin (see recipe from last week)
  • Sautéed beet greens
  • Mixed green salad
  • Slice avocado (not local, but had it in the fridge)

Maggie Carrington and Brian Gray joined us for lunch, too. I’m still not sold on the beet greens, but they had some fans at the lunch table.

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