I probably wouldn't be in this spot if I hadn't accepted all of my co-workers beets from her last delivery, but I hated to see them go to waste. Those beets wound up as an excellent lunch yesterday. I improvised on this recipe and created a beet, bok choy, and wheat berry salad with feta. Can't go wrong when you add a bunch of Leo's Greek dressing. And on a side note, I finally used the dill from the farm box in this amazing cheddar dill cornbread.
This week's menu planning was tough, in addition to the beet situation we've got more radishes and lot of greens coming in...hard to center multiple dinners around those items. But I'm happy with the final plan:
- Beet and Radish Salad with Smoked Trout
- From the Farm: 1 bunch beets, radishes, red/butterhead lettuce
- Swiss Chard Frittata with Avocado and Tangerine Salad
- From the Farm: Swiss chard, spring onions, eggs, avocado, tangerine
- Lamb and Broccoli Stir Fry with Rice
- From the Farm: broccoli, spring onions, cilantro, ground lamb
- Vietnamese Chopped Cabbage Salad
- From the Farm: green cabbage, cilantro, radishes
Dandelion greens or Kale...that's the wild card; hopefully we'll wind up with kale so I can attempt to reverse-engineer the Whole Foods kale salad!
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