Here is this week's box:
.JPG)
It includes: Salad, summer squash, heirloom salad tomatoes, eggs, beets, broccoli, and Italian flat leaf parsley.
I was sure that the parsley was cilantro (one thing that I won't even try cooking with), but now that I know it is parsley, I need to figure out how to use it. I assumed that the squash was zucchini, and thought about making some zucchini bread, but now I'm not sure how that will work out. I have an idea for some of the tomatoes... the beets are my big stumper this week... All these root veggies are really stretching my imagination!
I look forward to reading your recipes. Also, I would love to hear what you think of the new format, or any suggestions for improvement. I will post again soon with recipes (just a few) from the last two weeks.
Dear Mo,
ReplyDeleteLove the blog! I hear beets are great for coloring, flavoring and adding moisture to a chocolate cake. I would like to experiment with using them instead of applesauce in cakes or muffins. I have a great recipe for zucchini bread, as you know, I will lend you a zucchini if you run short. Also don't forget zucchini soup...
The parsley can be used as a stuffing for beef roast. Helps to keep it moist.
Oh man, I am obsessed with beets. I roast them. Wrap 'em in tinfoil, roast at like 400 for maybe 40 minutes depending on how big they are. When you can stick a fork in them they're done. Let them cool, peel them, then just slice them up and store them in a tupperware. Then I just toss them in salads all week. They're good in regular salads but you can also do like cooled roasted asparagus with beets and some feta for a super fancy salad :)
ReplyDeleteI also use squash pretty much the same way I use zucchini. Stir fry it up with some garlic and onions, toss in some tomatoes, toss that with some pasta and a ton of parmesan and BAM. Delicious pasta!
<3 this blog!
Katie