Things are looking mighty green these days.
This week’s CSA basket is almost 100% monochrome, minus the fact that we scored some giant purple asparagus and some non-green potatoes. But you guys—the garlic scapes are here, which means I’m in pure vegetable heaven. I don’t know what it is about their long tendrils that get me super excited, but I love them. I love them grilled, I love them chopped into salads, I love them sauteed or even made into dips. Honestly I just like looking at them. Someone make me a painting of a messy bunch of scapes to hang on the wall (no seriously—I’ll pay you).
I’ve got lots of ideas of what to cook with this week’s CSA basket plus all the goodies I picked up at the market on Saturday (strawberries, carrots, cherry tomatoes, shiitake mushrooms, and whatever else Theo stashed into his stroller). Here’s what I’m daydreaming of this week:
Asparagus
- Farro with Spring Vegetables
- Shaved Asparagus, Radish, Snap Pea, and Cucumber Salad with Burrata
- Asparagus and Goat Cheese Frittata Over Salad with Chive Flower Vinaigrette
Spinach
- Broccoli Coconut Soup with Langostino Tails
- Mushroom, Spinach, and Brown Rice Loaf
- Mango, Avocado, Cucumber, and Cherry Tomato Salad on Spinach
Potatoes
- Cod and Potatoes with Romesco Sauce
- Paprika Spiced Roasted Potato Salad
- Paprika and Thyme Roasted Chicken with Potatoes
Lettuce and Lettuce Mix
- Asparagus and Goat Cheese Frittata Over Salad with Chive Flower Vinaigrette
- Thai Style Fried Egg Salad | Wisconsin From Scratch
- Perfect Summer Salad Bowl | The Year in Food
Arugula/Mizuna Mix
- Plum, Prosciutto, and Burrata Salad
- Curried Cauliflower, Quinoa, and Arugula Salad
- Warm Beet and Orzo Salad with Some of My Favorite Accoutrements
Napa Cabbage
- Asian-Style Stuffed Cabbage Rolls
- Melon and Cucumber Salad with Toasted Almonds
- Kimchi Mac and Cheese | Food52
Garlic Scapes
- Grilled Sausage with Potatoes and Garlic Scapes
- Mint Garlic Scape Dip
- Garlicky Swiss Chard and Chickpea Stir Fry | Dishing Up The Dirt
Bok Choy
- Ginger Sesame Bok Choy with Shiitake Mushrooms
- Grilled Boy Choy with Miso Gochujang Butter | Wisconsin From Scratch
- Crispy Tofu with Ginger and Spicy Greens | Dinner A Love Story
Broccoli
- Broccoli Coconut Soup with Langostino Tails
- Brown Butter Broccoli Over Quinoa and Feta
- Coconut-Braised Chickpeas and Broccoli
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