This week's Local Roots CSA share came today, and in it was fall produce (and fruit) with a color palette we can get behind: We got a honking stalk of brussels sprouts, leafy pods of bok choy, a couple handfuls of red leaf lettuce, some golden-yellow pears, and a few dusty violet beets.
We could top the lettuce with lemon caper dressing, or roast the pears and beets together for a salad. We could get really wild and take the whole stalk of brussels to an outdoor grill (what's the proper way to remove them from their stalk, anyways?). What should we make with it all? Help us decide!
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We want to hear what you would make with our CSA share! Share your ideas in the comments.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).