We’re approaching the last few weeks of our summer share and the menu for this week definitely says autumn is here. Here’s how I’m planning to use these veggies:
- Arugula tuna salad
- Turmeric ginger chicken soup
- Chicken curry cauliflower salad (inspired by this SweetGreen salad)
- Shredded tofu and Bok Choy stir fry (I’ll add Bok Choy after the chicken in this recipe)
- Butternut squash and leek soup
- bulgogi and lettuce cups
- Pork with black rice and Bok Choy
CSA in the Suburbs 