csa cabbage

week four: kale, cilantro, napa cabbage, salad mix, carrots, head lettuce

Well, I’m definitely back to eating lots of salads. I’m also excited to make another batch of cilantro pesto. My daughter cheered for more kale chips, which I made yesterday. I don’t expect them to last past tonight’s dinner.

I made saag “paneer” with the turnip greens and collards. It’s amazing how such a big bowl of greens can cook down to such a small amount of puree. I had to add two bunches of fresh spinach from the store to feed four adults. I also substituted extra firm tofu for paneer to make it healthier. The dish got a thumbs up from my mother-in-law, who is from India. Yay!

The napa cabbage found its way into Heidi Swanson’s Japanese pizza recipe with a few modifications. I skipped the leeks and added some shredded carrots and chopped green onions. It was so good I ate my portion straight from the pan – never even added the garnish.

My favorite salad right now: salad greens tossed with balsamic vinaigrette, chopped tomato and strawberries, hard boiled egg whites, crumbled feta cheese and a sprinkle of sunflower seeds.

This is starting to sound like a food blog! Don’t worry, I’ve got some knitting that’s almost ready to share. Pics to come soon!

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