What I Made – Week 3

A Greek-inspired salad, with lentils, sun-dried tomatoes, feta, olives, and a tahini parsley dressing.
I tried sesame sauce on this tempeh and bok choy stir fry, but think I prefer my go-to brown sauce.
You can tell it’s been cool and cloudy here, because we ate this vegetarian chili made with fresh tomatoes several days this week!
The quinoa didn’t wilt the dandelion greens in this grain bowl quite as much as I had planned, but the radishes and roasted chickpeas added a nice crunch. We will enjoy the red pepper dressing on other salads, too!

I also made a quiche but we ate it before I got any photos! It doesn’t look like much here, but most of these meals made big batches that we enjoyed as leftovers all week.

What I Got – Week 3

Clockwise from left: Red Dandelion Greens, Little Gem Romaine Lettuce, Mini Greenhouse Cucumbers, Baby Green Bok Choy, Red Scallions, Greenhouse Tomatoes, French Breakfast Radishes, Green Garlic
(The radishes came with greens attached but I snipped them off and put this all in the fridge before I remembered to take a photo this week!)

What I Made: Sautéed French Breakfast Radishes

I’ve gotten a lot of radishes in my baskets, and for the most part, I unimaginatively chop them up and toss them in a green salad. This week’s variety definitely looked different than the little round, red radishes I had been accustomed to seeing, so I was excited when I learned that their mild flavor made them ideal for a cooked radish dish.

It’s a basic sautéed dish: halve or quarter your radishes, and cook in a pan with some butter and a little olive oil until the radishes are translucent, or even a bit browned as I preferred. They are crispy, but with a mellow flavor that doesn’t bite back.

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What I Got: Week 16

This week’s basket may make some of even the most ardent veggie lovers wrinkle up their noses, but I think you may be pleasantly surprised by some of the recipes I’ll post. Stay tuned!

Week16
Green Leaf Lettuce, Red Leaf Lettuce, Cabbage, White Cauliflower
Kiwiberries, Golden Delicious Apples, French Breakfast Radishes, Broccoli, Red Potatoes

What I Made: Warm Escarole Salad with Shrimp

Online recipes can be hit or miss (have you seen Pinterest fails?), but when one comes by way of the Bon Appétit Test Kitchen, you start to feel bit better about your chances of success. I thought the original recipe was too salty, so I’ve tried to cut down on some of the salt for this version in the full recipe after the jump.

To start, wash and cut into strips around 10 cups of escarole.  Don’t worry, it cooks down!

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Mash anchovies with oil and butter until it forms a paste. Add garlic and capers and cook for a minute.

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Cut the radishes into bite-sized chunks.

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Add to pan over medium high heat and cook for around 3 minutes.

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Add shrimp and cook, turning occasionally.

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Mmmmm…shrimp.

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Add about half the escarole.  Cook it until it has wilted down, about a minute.

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Add the rest of the escarole. Cook for another minute.

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I told you it would cook down! Remove from the heat, and toss with parmesan, lemon juice, and pepper, and enjoy.

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