So I got all those fabulous veggies last week and got to cooking and forgot to blog!
Most of the celery is still in the fridge, as I cannot eat it (allergy) and the lovely husband can only eat so much. I used the broccoli first, blanched and then tossed with Ina Garten's Szechuan Noodle Salad . Yum - hot or cold.
Next were the herbs: threw a handful, and I do mean a handful, of chopped oregano, mint, and dill from the veggie box, along with parsley and a zucchini (shredded) from the store, into 6 beaten eggs with 1/2 cup of milk. Baked in small ramekins at 350 for 45 minutes. Got the idea from this delicious number.
Also, highly recommend you try some mint lemonade! Muddle the mint as you would for a julep or mojito, etc. and then pour in the lovely, lemony goodness. Trader Joe's has gallons of organic lemonade for something like $3. Unbeatable.
I was excited about the beets, and could ordinarily come up with half a dozen uses for them, but the fact that we had only two added a little pressure. Ina to the rescue with a tasty Summer Borscht:
I was cucumberless and scallionless at the time, so made it without those. Also, omitted sour cream and used plain Greek yogurt. Entirely worthy of your food processor, not to mention beets.
Oh, and the salad. That has probably been the most surprising thing for me. We eat quite a lot of salad, and love lots of different greens, but the crunchiness and flavor of these makes my frozen spinach addition look a little sad. (Sadder?) Aaah, well, no need to fret, for this arrived today:
So, for dinner tonight, Crunchy String Bean Salad with Red Onion (I omitted the prosciutto), roasted fingerling potatoes, following this recipe (sans crème fraîche and caviar, after all, it's only Wednesday), and Chicken with Goat Cheese and Rosemary. (After all, it is Wednesday.)