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| Summer's Bounty |
I really enjoyed chronicling weekly recipes for our CSA box during my June challenge.
So, I'm going to continue to do it and hope that you'll get some inspiration for your weekly menus.
What did I get?
2 medium zucchini
1 large bunch of carrots
1 nice sized cabbage
1 head broccoli
1 pint cherries
1 pint sweet cherry tomatoes
1 huge head of garlic
3 white onions
1 pound of new red potatoes
1 bunch of green onions
at least 2 pounds of green beans
What am I going to do with it?
1. Cream of potato, broccoli, and cauliflower soup.
This was our lunch today! I used the red potatoes, one of the white onions, half of the broccoli and half of the cauliflower that I got a few days ago on the discount bin at Krogers for $.99. I added some of the greens left over from last week's box to the soup too! I pressure cooked it for 10 minutes and then added milk at the end. I passed some cooked bacon for my non-vegans to add to the top of their soup. My kids declared it "perfect"!
2. Raw!! We ate the cherries and the sweet cherry tomatoes raw. And oh boy were they good!!! We are also eating the other half of the broccoli, some of the carrots, and the leftover store-bought cauliflower raw. I'll even add a few slices of zucchini to the veggie platter. I have a couple of boys who seriously love raw zucchini!
3. Spring rolls! Remember the spring roll sauce that I found in the clearance rack at HyVee for just $.50? It inspired me to make spring rolls! Here is a link to the recipe that I'll be using. I'll use some of the green onions and cabbage from this week's box for the recipe.
4. Creole green beans.
My mama made these all the time while I was growing up. It's an easy and delicious treat for those in my family who eat bacon. If you are vegan like me, here is an alternate recipe for vegan creole green beans. It involves making "bacon" with mushroom. I'm gonna be honest. I will probably just slice up a link of that vegan sausage that I got way back in week 2 of my June food budget challenge and add it to the green beans with a little liquid smoke. But, I'll admit that this recipe does look yummy! Here's what I used from the box: green beans, onion, garlic, and tomatoes.
5. Pesto pasta with zucchini and tomatoes. Yum! I can't wait to make this dish! I just happen to have some of my homemade pesto in the freezer. So, this dish will go together super quick! Served with a big salad and fresh fruit, I think it will be a great summer supper! Here's the link! https://www.mydarlingvegan.com/2018/04/vegan-pesto-pasta/
6. Cabbage slaw. I'm not a fan of mayonaise based dressings. Instead, for slaw I slice up cabbage and add a few carrots, green onions, and fresh tomatoes. Toss and add a lemon ginger dressing. The dressing from my ginger-lemon quinoa salad is perfect!
This was our lunch today! I used the red potatoes, one of the white onions, half of the broccoli and half of the cauliflower that I got a few days ago on the discount bin at Krogers for $.99. I added some of the greens left over from last week's box to the soup too! I pressure cooked it for 10 minutes and then added milk at the end. I passed some cooked bacon for my non-vegans to add to the top of their soup. My kids declared it "perfect"!
2. Raw!! We ate the cherries and the sweet cherry tomatoes raw. And oh boy were they good!!! We are also eating the other half of the broccoli, some of the carrots, and the leftover store-bought cauliflower raw. I'll even add a few slices of zucchini to the veggie platter. I have a couple of boys who seriously love raw zucchini!
3. Spring rolls! Remember the spring roll sauce that I found in the clearance rack at HyVee for just $.50? It inspired me to make spring rolls! Here is a link to the recipe that I'll be using. I'll use some of the green onions and cabbage from this week's box for the recipe.
4. Creole green beans.
My mama made these all the time while I was growing up. It's an easy and delicious treat for those in my family who eat bacon. If you are vegan like me, here is an alternate recipe for vegan creole green beans. It involves making "bacon" with mushroom. I'm gonna be honest. I will probably just slice up a link of that vegan sausage that I got way back in week 2 of my June food budget challenge and add it to the green beans with a little liquid smoke. But, I'll admit that this recipe does look yummy! Here's what I used from the box: green beans, onion, garlic, and tomatoes.
5. Pesto pasta with zucchini and tomatoes. Yum! I can't wait to make this dish! I just happen to have some of my homemade pesto in the freezer. So, this dish will go together super quick! Served with a big salad and fresh fruit, I think it will be a great summer supper! Here's the link! https://www.mydarlingvegan.com/2018/04/vegan-pesto-pasta/
6. Cabbage slaw. I'm not a fan of mayonaise based dressings. Instead, for slaw I slice up cabbage and add a few carrots, green onions, and fresh tomatoes. Toss and add a lemon ginger dressing. The dressing from my ginger-lemon quinoa salad is perfect!
That's it!
The spring rolls are the only thing that goes into the oven. And they bake pretty quickly. The heat is ON in Illinois this week. So, I am going for quick, easy recipes that don't add a lot of heat to the house.
Upcoming Posts!
The amazing harvest season always presents one specific problem. How do you save produce for later use? The older folks called it "putting by". I'll show you how to flash freeze, blanch, and how to use your microwave to dehydrate herbs. Watch for it soon!
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