As summer continues, my crates become more and more full, making my dinners fresher and cheaper and my blog posts longer. We enjoyed many great meals as you will see. As usual I will link back to any recipes that are already floating around on the internet. If I show you something that doesn’t have a recipe and you would like one, leave a comment and I’ll make a post out of it.
Here is what was in my crate this week:
Blush Red Lettuce
Sugar and Snap Peas
Strawberries and Marionberries
Mustard Greens and Arugula
Parsley and Mint
Broccoli Tempeh Stir Fry with Udon Noodles and Ginger Peanut Sauce
I am going a bit crazy with peanut sauce, but I kind of feel like it’s the perfect match for broccoli. Besides, is there really such thing as over doing the peanut sauce? This meal was so good I’m sure I’ll make it next week again.
What better excuse to make a cobbler than fresh Oregon marionberries?
Oven Roasted Beets
Steamed Kale, Strawberry Quinoa Salad, and Sauteed Sugar Peas
I got the recipe for the strawberry quinoa salad with my CSA newsletter. It was a great Pacific Northwest summer salad that I recommend. The snap peas were sauteed with onions and seasoned with salt and pepper. And the kale was steamed and dressed with lemon juice and pepper. A great healthy farm fresh meal!
I made my Tacos sin Carne for some friends this past week using up most the lettuce and onions. If you love tacos, check out thisrecipe. It has always been a big hit with vegans and a bigger hit with the omnivores.
Cilantro Garlic Potato Salad
Fresh Green Salad
Last day roast
Yesterday, before I picked up my new crate, I tossed all my left over potatoes, snap peas, onions, and cabbage in olive oil, sprinkled with salt and pepper, and roasted it all for about 30 minutes. I did this the week before too and found it a wonderful way to use up any of the remaining vegetables.