The theme this week is simple meals with some big flavors. With the abundance of salad greens in this cooler weather, I like to go for hearty salads. Even though they sometimes have many ingredients, I try to pick ones where I can make some or all of the components ahead of time to save some hassle on weeknights. Here’s what I’m planning to make this week:
Mesclun Mix
What I Got – Week 26
Clockwise from left: Purple Top Turnips, Red Kabocha Squash, Italian Parsley, White Cauliflower, Mesclun Mix, White Kohlrabi, Bosc Pears, Honeycrisp Apples, Mixed Bell Peppers
What I’ve Planned – Week 25
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
What I Got – Week 25
Clockwise from left: Red Butterhead Lettuce, Mesclun Mix, White Cauliflower, Butternut Squash, Bok Choy, Purple Daikon Radishes, Fuji Apples, Arugula, Bosc Pears, Rainbow Carrots, Rosemary
