Saturday, May 29, 2010

CSA Diary: Week Two

What I Got:
  • Kale
  • Green Onions
  • Head Lettuce
  • Bok Choy
  • Spinach


How I Used It:

  • Kale, Green Onions, Head Lettuce: Sauteed kale and green onions with olive oil. Added Morningstar Griller Crumbles, Simply Organic Southwest Taco Seasoning, red pepper flakes and canned tomatoes. Topped with shredded cheddar and head lettuce.
  • Spinach: Tossed spinach with canned tomatoes, blue cheese dressing and cajun-seasoned peanuts.
  • Head Lettuce: Tossed lettuce with canned tomatoes, blue cheese dressing and cajun-seasoned peanuts.
  • Bok Choy & Green Onions: Sauteed green onions with olive oil, Tree of Life's firm tofu and San-J teriyaki sauce, then bok choy.
  • Spinach: Microwaved leftover tofu, black beans, hominy, canned tomatoes, minced onion, red pepper flakes and taco seasoning. Topped with spinach and shredded cheddar cheese.
  • Mint: Still TBD. Anyone have mint recipes that aren't drinks or desserts?

CSA Diary: Week One

What I Got:
  • Mint
  • Kale
  • Bok Choy
  • Head Lettuce

How I Used It:
  • Kale & Lettuce: Sauteed kale with olive oil, then mixed with Morningstar grillers crumbles, taco seasoning, red pepper flakes, minced onion, plain yogurt and canned tomatoes. Topped with lettuce.
  • Bok Choy: Marinated firm tofu with Teriyaki sauce. Sauteed in skillet, then added bok choy (both stems and greens) until greens were slightly wilted. Topped with almonds.
  • Lettuce: Mixed black beans, hominy, tofu and canned tomatoes with taco seasoning, red pepper flakes, hickory smoke salt, minced onion. Topped with cheddar cheese and lettuce.
  • Mint: TBD