As I mentioned in a previous post about CSA’s, I recently joined a local CSA and have been happily receiving large boxes of veggies. I’ve made a commitment to using all of the items that I receive in my box, so I don’t waste any food. Sometimes that means getting a little creative, especially if it’s the first time I’ve ever seen the vegetable!
Contents of our last box:
- Red Leaf Lettuce (lots!)
- Swiss Chard
- Kale
- Basil
- Radishes
- Turnips
- Beets
- Carrots
- Baby Broccoli
- Sugar Snap Peas
- Mixed Bean Sprouts (used these as a topping for salads)
Surprisingly, the contents of the box goes way faster than I would have expected! I guess I eat more veggies when they’re around and I don’t want them to go to waste 🙂
So how did I make use of all of this for just the two of us?
- Salads! Lots and lots of large salads with mixed kale and lettuce with tons of toppings:
- Grilled Chicken Thighs with sautéed summer squash (from the previous week’s box) topped with a basil pesto. I saved the left over pesto and used it for various other dishes & on eggs throughout the week.
- Sautéed Baby Broccoli & Kale using a bit of fat and seasonings (for side dishes). I’d also often top the kale with leftover pesto.
- Creamy Coconut and Lemon Chard – I don’t have a picture of my personal creation, but this recipe is so incredibly simple and delicious. Since we received chard two weeks in a row, I made this dish a second time and added in grilled halibut to make a full meal out of it. SO good!
- Simple Steamed Baby Broccoli with lemon pepper, garlic powder, and a bit of sea salt for side dishes with a simple protein (i.e. grilled chicken or fish).
- Marinated Roasted Beets from Nom Nom Paleo…LOVE these. My husband isn’t usually a big fan of beets, but he said they were awesome. He even asked for a second helping the next day for his lunch at work!
- Braised Beef Short Ribs from Civilized Caveman Cooking…I added in turnips to the recipe and it turned out great! (this also yielded leftovers for a few other meals)
Finally, we used the sugar snap peas (and carrots) throughout the week as snacks for around the house and to take to work.
Hopefully, this gives you a glance at how we eat at home on a regular basis as well as some ideas for new recipes to try!
What are some of your favorite recipes made with any of these ingredients? Share with us below!
Fit To Wander 