My family has two traditions.
One is changing the menu every year for Thanksgiving. The other is surviving two outdoor plays on what is typically the hottest day of the year at American Players Theater with a picnic before the first play and a picnic in between. And I mean surviving in the most loving way possible. The venue, the acting, the ambiance, the company is always a pleasure. The ninety degrees and humidity though, that’s something you endure.
This year had to be my favorite yet—A Mid-Summer Night’s Dream followed by Cyrano de Bergerac—both incredibly well produced and entertaining. The picnic though, that’s just as important as the theater, and this year we cleared out most of the CSA basket. In case you’ve still got some vegetables left, here’s some ideas of what to do with them:
Rainbow Chard
- Trout with Braised Turnips and Swiss Chard
- Sautéed Swiss Chard with Crispy Shallots and Walnuts
- Tomato and Anchovy Butter Pasta with Swiss Chard
Celery
- Mushroom, Spinach, and Brown Rice Loaf
- Roasted Vegetable Chicken Salad | You Thyme
- Kale and Quinoa Salad with Plumped Cranberries, Goat Cheese, and Lemon Dressing | Alexandra Cooks
Beets
- Beet & Fennel Galette with Walnuts
- Rainbow Beet Terrine with Goat Cheese
- Smoky Beet and Lentil Salad
Green Bell Peppers
- Pisto Manchego
- Onion and Green Pepper Pizza | The Live In Kitchen
- Salmon Moqueca | Food52
Parsley
Cucumbers
- Farro Salad with Carrots, Beets, Cucumbers, and Feta
- Quinoa, Bell Pepper, Avocado, and Cucumber Salad
- Heirloom Tomato and Watermelon Salad
New Potatoes
- Potato, Leek, and Goat Cheese Tart
- Mushroom, Potato, and Barley Soup | Flourishing Foodie
- Rainbow Trout with Bacon and Chives + Grilled New Potatoes | Wisconsin From Scratch
Summer Squash and Patty Pan Squash
- Polenta Bowl with Garlicky Summer Squash & Kale | Dishing Up the Dirt
- Tarragon Lemon Summer Squash Soup | Food52
- Pesto Summer Squash Bruschetta with Poached Eggs | Naturally Ella
2convinced
writes 1celebration