Many times we get the question: What do you do with ____insert vegetable here_____?
So I thought I would list a few things I like to make with each veggie in this week’s box!
Head Lettuce
I love to eat a salad everyday for lunch so when I run out of salad mix I use my head lettuce. I also like to use the leaves to make lettuce wraps, wrap your sandwich in lettuce instead of using bread, or fill with taco meat or another stir fried meat.
Salad Mix
Salads of course! Also, use as a topping on tacos or burritos. Did I mention I like tacos? A small side salad added to any dinner makes the meal complete!
Spinach
My favorite way to eat spinach is stir fried with garlic and onions (or garlic scapes and green onion). Spinach also makes and wonderful addition to smoothies.
I would also make a strawberry spinach salad, topped with pecans or almonds and a poppyseed dressing or raspberry vinegarette.
Garlic Scapes
I love that we get to enjoy that garlicly flavor early in the season with scapes! We harvest our scapes off of our garlic plants in early summer so that the plants are encouraged to put their energy into growing garlic bulbs.
They have a milder taste than the bulbs, If you are a garlic lover, you can eat these fresh chopped up in a salad. If you like less garlic flavor i would probably add them to a cooked dish. You can add them to any dish you would garlic cloves. I want to try drizzling them with olive oil and salt and grilling them!
Here is a recipe for Garlic Scapes Hummus
Scallions/Green Onion
These make a great addition to salads of all sorts. I also like to sprinkle chopped green onion over any cooked dish. Meat, stir fry, rice, veggies, soup, potatoes.
Parsley
This week I made this recipe: Lemon Lentil Parsley Salad
It is SUPER easy. I ate the lentils warm over rice one night and also had them cold over my fresh salad the next day for lunch with some extra lemon juice over the top.
Cilantro
I feel like I never can have enough of this stuff. I used two bunches of cilantro this week and still counting…Made guacamole with it, and also made Peruvian Chicken with Green sauce that is packed with cilantro.
Swiss Chard
I used to think you could only eat swiss chard cooked, but was proved wrong recently when I made this Swiss Chard Orange Salad with Cumin Vinaigrette.
Chard is very delicious eaten fresh when you marinade the leaves in your dressing for a bit before eating it. It has a nice hearty flavor, and also makes a very pretty looking salad!
I usually cook my swiss chard in an egg bake like this Easy Veggie Quiche.
You can also add this green to a smoothie!
Rhubarb
Rhubarb crisp of course! I also like to cook chopped rhubarb with a little water and maple syrup and make a topping for pancakes or french toast.
Salad Turnips
My favorite vegetable! In spring, salad turnips have a bit of a spice to them. You can add them chopped to your salad. Or cook them as you would a potato, roasted, steamed or fried in butter. When you cook them, the skins lose their bite. You can also make a refreshing sandwich with some good bread, butter, sliced turnips, and salt and pepper.