This CSA adventure is keeping me on my toes! We're eating many more greens than ever before, and I'm delighted about it. Two of last week's recipes — Saag paneer and the garlic and parsley frittata — were big hits, and I'd never tried to make either dish previously. I'm really looking forward to this week's culinary adventure and what new favorites we might find.
Are you just joining my CSA series? Here's last week's post to get you started: This Week My CSA Box Has Greens, More Greens, Parsley and a Quart of Strawberries.
This Week's CSA Box
- 5 heads of lettuce
- 1 bunch purple kale
- 2 heads broccoli
- 1 bunch cilantro
- 1 bunch oregano
- 1 bunch thyme
- 8 ounces baby chard
- 12 ounces green beans
- 1 quart snap peas
How I'm Going to Keep Up With My CSA Box This Week
Lettuce: I'm loving all the salads right now! And I really wonder if there's any way to eat heads of lettuce by the dozen other than as salads? We could absolutely make these amazing lettuce wraps, but getting through five heads of lettuce that way might take 10 years, right?
The main strategy around our house right now is to keep lots of cleaned lettuce in the fridge and to have several jars of homemade dressings on hand for quick lunches and side salads for dinner. Here are two dressings I may try this week: Two-Minute, Creamy Salad Dressing (recipe tripled) and Italian Salad Dressing.
Kale: It's a little too early in the CSA season to feel salad-weary so I'm thinking of making kale and apple soup this week. Do you make soup from greens? If so, what's your favorite recipe? Please share in the comments below!
Broccoli: I've never been a huge fan of broccoli so I don't usually buy it. But I'm sure the more I experiment with this hearty veggie, the more I may like its flavors. So in the spirit of our CSA, I may add it to pasta or roast it with garlic and red pepper flakes.
Cilantro: I'm one of those people who love cilantro. There are so many fantastic-sounding recipes in our archive: Honey & Chili Chicken Thighs with Creamy Cilantro Sauce, Tomato-Cilantro Shrimp, and Miso-Maple Sweet Potato Tacos with Coconut-Cilantro Sauce. And if none of these strike your fancy, you can always drink it as a smoothie or store it for next week with these great tips.
Oregano & Thyme: I absolutely love getting fresh herbs on a weekly basis! This week I substituted oregano for rosemary while making these roasted curried chickpeas. They are really delicious and will be great on top of salads! I must admit, though, I am a little worried about all these herbs spoiling before I can use them up! So, I was thrilled to read this post about how to preserve fresh herbs in olive oil. This is definitely on my to-do list this week.
Chard: I have a confession... I've used almost all of our Swiss chard in smoothies this week. My favorite recipe isn't one I found here at The Kitchn; it's actually one the oh-so-convincing Vitamix representative shared with me while I was being sold a blender: Combine together milk, ice, agave, a few leafy greens, and 1 teaspoon each of instant coffee and cocoa powder. It's seriously delicious!
Green Beans: I was pleasantly surprised to find such beautiful green beans in our CSA box this week! We're heading to a friend's house this weekend for some pool time and I promised a vegetable side dish (after all, we are swimming in veggies!). I'm loving the sound of this summer side dish of potatoes, green beans, and corn in a lemon butter brown sauce. And if we haven't finished up our snap peas by then, I'll likely toss them in as well! If you don't love the sound of this recipe, check out 10 Ways to Enjoy Green Beans (Other Than In A Casserole!).
Snap Peas: Can you help me decide what we're having for dinner? Is it Sesame Roasted Snap Peas or Roasted Snap Peas with Soba Noodles and Honey Soy Dressing? How do you usually prepare this veggie?
Did you try any of last week's recipes? If so, how did it do? What did you get in your CSA box this week?
It's Reader Request Week at The Kitchn!
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(Image credits: Landis Carey)