Hakurei turnips

What I Made – Winter Week 15/15

/ CSA in the City / 2 Comments
I had made this gnocchi with sunchokes and frozen them. To make this dinner, we sautéed some spinach with red pepper flakes and tossed the gnocchi in browned butter.
Cool weather early in the week made a good time for pot roast to use up carrots we had hanging around the crisper for previous weeks.
In addition to the dandelion greens, we also chopped up the greens that came on our radishes and turnips and included them in this pasta dish too!
I’d made and canned plum sauce last year, so I used it to glaze pork tenderloin, then roasted some turnips, radishes, and chickpeas to load up thi salad.
The photo makes this look like buffalo chicken, but it’s spicy halal cart inspired chicken and onions, with seasoned rice and parsley-yogurt sauce. (I would cut way back on the sugar in the sauce next time!)
The week’s final salad was topped with cellophane noodles and peanut tempeh, all covered with a tahini salad dressing.
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What I’ve Planned – Winter Week 15/15

/ CSA in the City / 2 Comments

With a more limited ability to grab groceries, we’ve tried to use a lot of the flavors and ingredients we have already for meals through the week. Colder weather this week means heavier meals mixed in with salads (still have to use up all that lettuce, after all!)

What I Got – Winter Week 15/15

/ CSA in the City / 3 Comments

It’s the last week of winter! Well at least according to the CSA, there are plenty of cool, wet days ahead for us, I think.

Clockwise from left: spinach, green leaf lettuce, Asian greens, Italian parsley, green dandelion, Egyptian walking onion, rhubarb, purple radishes, Hakurei turnips