Meals We Like

Here’s what we’re working with from the CSA: Purple sweet potatoes, radishes, green beans, arugula, spinach, scallions, baby bok choy, parsley, red lettuce.

1. Roasted [Purple] Sweet Potato, Wild Rice and Arugula Salad, adding ham cubes
2. Sweet and Spicy Orange Chicken with Baby Bok Choy
3. Vietnamese Chicken Sandwiches (on potato rolls)
4. Kale and Sweet Potato Pizza with Salads
5. Grilled Sausages with Winter Squash and Spinach Salad with Cranberry Vinaigrette
6. Salads and something along the lines of Grilled Cheese and Fried Egg Sandwiches
7. Green Beans with Parsley-Lemon Pesto and grilled chicken

Here’s this week’s recipes. I’ll try and get some of the recipes as we made them posted with photos soon–there’s been some really good ones! The arugula pizza was good enough I almost added it back in this week (even the kids loved it!) but I found a couple of other yummy looking ways to use arugula.

1. Roasted Daikon Radish, Carrots and Peppers with Bacon Arugula BLTs
2. Shrimp and Egg Fried Rice with Napa Cabbage
3. Chicken with Goat Cheese and Arugula with garlic sautéed eggplant
4. Green Bean Quiche, adding ham
5. Baked Turnip Chips, Cider Vinegar-Braised Greens, and Burgers

Fall is actually supposed to arrive in Florida this weekend. There had been talk of chilly trick-or-treaters, but it looks like the cold won’t be here until tomorrow. We’re expecting lows in the 30s tomorrow and Sunday!! Here’s some recipes to use up this week’s CSA goodies.

1. Pasta with Broccoli Rabe and Sausage
2. Slow Cooker BBQ Pulled Pork Sandwiches with Crunchy Bok Choy Slaw
3. Lemon Arugula Pizza with Goat Cheese
4. Braised Greens and Cannellini Bean Panini
5. Fried Chickpeas on Naan with Green Beans with Bacon Vinaigrette
6. Fall Vegetable Quinoa Soup
7. BBQ Chicken with Butter Baked Turnips

This is week two of our CSA, and while I had hoped to make a habit of adding a photo, this week caught us off guard with a school holiday and scout camping trip. So, we’re a bit late in posting, and everything’s in fridge. So here’s what we have for the week:

1. Lemony Kale Quinoa with Sausages
2. Beef Tataki using the Breakfast Radishes (and doubling the carrots and radishes called for in the recipe)
3. Turnips and Radishes in Mustard Sauce adding the turnip greens, with Rotisserie Chicken
4. Bok Choy and Green Beans with Brown Rice
5. Black Bean, Sweet Potato and Cilantro Burritos

We’ve frequently considered joining a CSA, but something always got in the way. This year, a number of things fell into place and we’ve gotten ourselves a share of the Swallowtail Farms CSA. Here’s this week’s veggies (and flowers!) and the recipes that use these up.

1. Cornflake-Crusted Chicken with Turnip Greens and corn bread muffins
2. Grilled Sausages with Mashed Turnips with Crispy Bacon
3. Buttery Shrimp and Radish Pasta
4. BBQ Grilled Chicken with Sweet Potatoes, Apples and Braising Greens
5. Nachos with peppers, ground beef, black beans and Arugula Salad with Roasted Sweet Potatoes and Mushrooms (Need some extra sweet potatoes)
6. Broccoli Cheddar Soup Mini Pies

1. Harvest Quinoa Bowls
2. Slow Cooker Chicken Tikka Masala
3. Sticky Broiled Chicken with Cabbage Slaw
4. Crustless [Sausage] and Cheddar Quiche with a roasted veggie salad like this

1. Burgers with Red Cabbage Slaw with Tangy Ginger Carrot Dressing
2. Smoky Butternut Squash Soup with Seared Kielbasa and Toasted Brussels Sprouts
3. A Kale and Bacon Quiche, along the lines of this
4. Sassy Wonton Tacos
5. Omelet with Roasted Vegetables and Feta
6. Pasta with Sausage and Spinach

1. Turkey Picadillo Stuffed Sweet Plantains
2. Cajun Chicken Pasta
3. Quinoa con Pollo
4. Harvest Salad with Pumpkin Vinaigrette
5. Nachos with balk beans, ground beef, green peppers, etc
6. Sweet Potato Torata Espanola with Chard

1. Mushroom, onion [and sausage] pizza–Note not deep dish and adding the sausage.
2. Ravioli with Sautéed Butternut Squash
3. Quinoa Fried Rice with Bacon and Kale
4. 30-minute Stir Fried Korean Beef
5. Kale and Black Bean Tacos with Chimichurri, adding chicken
6. Burgers with Quinoa and Black Bean Salad with Citrus Coriander Dressing