Alright! We have reached summer vegetable status! The zucchini and summer squash are huge and beautiful and oh so sweet, there is cabbage and kohlrabi and beets! So many delicious things to inspire so many delicious meals.
I hope you all got a lot of good ideas for using your beets in the last post and like I said, I unfortunately haven’t had much time to cook as of late so I have a few things to share with you this week! But alas, I am cooking dinner for the boys tonight so expect some recipes to come your way shortly!
I mostly ate raw vegetables this week dipped into delicious Lemon Dill hummus from Ithaca Hummus. If you haven’t tried their products, please do. I thought I was over hummus until I sampled their inspired spreads and now I’m hooked again, excellent stuff!
I had kolhrabi sticks dipped in lemon aioli and simple sauteed squash with a little brown butter, garlic, salt and lemon.
I enjoyed my kale and rainbow chard sauteed with a touch of vinegar over toast, either scrambled with eggs or with a soft boiled egg.
For breakfast, I enjoyed smoked salmon on toasted rye bread with thinly sliced radishes and scallions and cream cheese!
I also made a delicious Thai inspired soup using up the greens from my radishes and turnips. I used the same basic soup template as my spring garlic and mustard greens soup and simply swapped a few ingredients! It came together in a snap. Using one red potato boiled until soft in two cups of water, I then added chopped radish and turnip greens and a few grated turnips to the potato water and let blanch for 1-2 minutes. I then added the water, potato, greens and turnips to a blender and added 3 sliced scallions, 3 cloves smashed garlic, the juice of a lime, one can of coconut milk, a splash of rice wine vinegar and a splash of fish sauce and blended until smooth. I reheated the soup and seasoned it to taste with salt. I served it with a little slaw of raw julienned radish, turnip and scallions simply dressed with a touch of sesame oil, sesame seeds and rice wine vinegar as well as a generous squirt of sriracha! It was delicious!
Stupid sriracha squiggles! You were supposed to look way cooler and you just look cheesy, sigh…
I also enjoyed eating salads of spicy greens like the mustard greens and/or arugula with sweet strawberries, balsamic, pecans and goat cheese.
For Week 5, I was able to pick up:
- broccoli (!)
- yellow squash
- kale (dino and curly)
- head lettuce
- rainbow chard
- spring onions
I can’t wait to get cooking!