Got Veg?

Farm Fresh to You delivery from 9/20/2017:

1. Carrots
2. Shishito peppers
3. Green onions
4. Yellow finn potatoes
5. Baby broccoli
6. Green kale
7. Zucchini
8. Red beets and beet greens
9. Romaine lettuce
10. Heirloom tomatoes
11. Green beans

From that list, I made my menu plan for the upcoming week, based on the methods mentioned in this post.

1. Pasta e Broccoli alla Romana from the book Hip Pressure Cooking
1. Uses all of the broccoli
2. I have been wanting to try this recipe for awhile
3. Will probably serve with grilled chicken
2. Kimchi fried rice
1. Because I had kimchi leftover from a batch I had made a couple of weeks ago
2. Good way to use nearly any vegetable (in this case, I added diced zucchini, carrots, and green onions)
3. Also added a frozen mixed seafood blend from Trader Joe’s
3. Nicoise salad
1. Because, as mentioned over here, I can’t resist making this whenever green beans and potatoes arrive in the same box
2. Good with or without lettuce; this week I served it on the rest of the Romaine because I had it available, and to use it up.
4. Singapore Noodles
1. Another recipe that is good because it can work with lots of different vegetables. I will use the beet greens and some carrots this time.
2. Will serve with sauteed shishito peppers on the side (these are perfect simply charred and sprinkled with salt)
5. Creamed kale from Food52 A New Way to Dinner, or Kale, onion, and cheddar M’semen from Hot Bread Kitchen
1. When Joe unpacked this box, he texted me: I think CSAs are forbidden to send boxes without kale.
2. I like kale just fine, but I am always looking for new ways to use it that won't feel like homework. For the record, Joe loves all other vegetables and has since he was the kid at Kindergarten eating all of the leftover spinach from the communal meal.
6. Zucchini salad
1. To use up the rest of the zucchini that didn’t go into the fried rice
2. And because, Frida Kahlo! :)
7. Shredded beet and carrot salad with a balsamic vinaigrette
1. Uses all of the beets and some of the carrots
2. I like this recipe because the beets are raw, which makes it quick to prepare.
3. Will probably serve with chicken sausages
8. Tomato tart
1. I chose this because I had some savory tart dough in the freezer and some shredded mozzarella leftover from making pizza last week that I wanted to use up (the original recipe uses filo; I've never let that stop me)
2. This made a nice vegetarian meal with a Romaine salad on the side
3. This didn’t use quite all of the tomatoes, but the rest of them are going into grilled cheese sandwiches for dinner tonight (which I will serve with the #6 zucchini salad).