Vegetable

We've Got a Whole Lot of Vegetables: Now What?

by:
July 10, 2015

This week we ventured out of the realm of salads—well, kind of.

  

We've used up last week's share—and we didn't even make salads! Amanda turned the chard into pilaf; Ali made Suzanne Goin's slow-cooked kale, then laid it over avocado toast with a fried egg and feta; and Riddley topped roasted turnips with Mike's Hot Honey, a squeeze of lemon juice, and a smattering of toasted hazelnuts, mint, and chives. 

And then we got a new bag of goodies: the most beautiful bunch of rainbow chard, garlic scapes, and berries! Yes, berries! We roasted the potatoes with smoked paprika and put everything else into a huge salad for our team lunch. 

But now we want to find out what you would cook with these ingredients. Snap a photo of a dish you make and share it on Instagram. Describe you creation and tag your photo with #madewithlocalroots and @localrootsnyc. In the first week of August, our CSA provider Local Roots will pick their favorite recipes and they'll include them on the menu for their supper club. The winner will receive two spots to the dinner, so get cooking!

What would you make with our CSA share? Tell us in the comments!

2 Comments

Khadija July 23, 2015
Add steamed swiss chard stems to your hummus for a more creamy result! Or try candying the stems with grapefruit juice and sugar. So good!!
 
sarah July 15, 2015
Made a great sautee with the chard! I added onions and horseradish and some olive oil... such an easy, delicious side dish.