Veggie Round-Up 1

10 mouthwatering vegetable recipes

Johnson Backyard Gardens is a family farm which grows awesome organic vegetables in Austin, TX. I recently signed up for shares of their produce and found myself taking home a lot of vegetables I’ve never cooked before! Johnson Backyard Garden Box

If you live in Dallas, Austin, or San Antonio I whole-heartedly recommend you check them out, here. I picked my box up at Whole Foods in Fairview today along with a 10 lb bag of Texas-grown oranges.

The goods:

Johnson Backyard Garden Box

Rainbow Chard
Brussels Sprouts
Flat Parsley

If you’ve also subscribed to the box or if you are just looking for recipe ideas, here is what I am making this week:

Harissa Spaghettini –substitute chard! Harissa can easily be found in the dried spice section of Whole Foods. You simply add oil to the powdered Harissa.

Pickled Rainbow Chad Stems — I am definitely buying celery seeds this week just so I can make this beautiful pickle and use every bit of the rainbow chard.

Orange Soup — a delicious recipe for carrots and acorn squash. I’m using milk products in lieu of vegan sour cream, etc. This recipe has the added benefit of putting those carrot leaves to good use. Yum yum!

Quinoa Burger — protein-packed patties using scallions and carrots

Balsamic Basil Beets — steamed beets with an easy sauce

Beetroot Leaf Indian Lentils — don’t throw away those leaves from the beets! Pack them into this nutritious dish

Roasted Parsnips and Brussels Sprouts — of course dishes like these make me long for a cast iron skillet, but I’m certain my Pyrex will serve the parsnips and Brussels sprouts well

Roasted Cabbage — I’m a little nervous that this will ruin a perfectly beautiful head of cabbage so I will likely only roast half of it

Spinach Tapa — I absolutely adore sautéed spinach, and the addition of garbanzo beans here packs the protein punch that makes this a well-rounded meal for a lazy lunch.

Scallion Potato Pancakes — this side dish may not use all of my scallions so I will definitely have to freeze some. Unless this turns out to be so yummy I have to make it again this week!

For parsely, I always revert to pesto. My friend gave me a huge bag of pine nuts which has been absolutely amazing, but if you don’t have pine nuts basically any unflavored, unsalted, raw nut, will do!

Here is a great formula adapted from Joy of Cooking

-2 cups fresh herbs lightly packed.
-1 clove garlic
-1/3 cup nuts
-1/2 cup grated parmesean cheese
– Lastly, more than 1/3 but less than 1/2 cup of olive oil
-A healthy pinch of salt.

Basil of course is the perfect herb of choice for traditional pesto, but since I can’t afford a ton of basil and my grocer is always running out, I almost always put in a pinch of basil and a lot of parsley, but it is divine!

Do you have a CSA box? What are you making this week?

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