bok choy, chard, fennel, gourmet greens, butter lettuce, radishes, scallions, spinach
What’s for Dinner?
Holey Moley! I am not easily impressed (overwhelmed) by veggie volume, but my pick-up this week definitely inspired a nervous chuckle. My “summer CSA”, Sauvie Island Organics (SIO), launched its season last week. People often ask me “But what do you do with all of those veggies?!?” I think this is the vision that intimidates them, just a bit. For me, the answer is in a (flexible) plan. I do love to map it all out, at the beginning of my veggie week. Once I see on paper that, yes indeed, that gargantuan mound of produce piled high upon my table has a place at each night’s dinner, I breathe a sigh of relief. And get cooking, one healthy, fabulous meal at a time!
Friday – grilled pizza + jelly doughnuts
Saturday – french picnic
Sunday – java-licious
java sauce salmon with wilted spinach (Saucebox)
coconut black rice
Monday – crispy, crunchy fennel
quinoa salad with herbs (Katherine Deumling, SIO Blog)
Tuesday – pancakes in the pm
Wednesday – pot pourri fried rice
bok choy fried rice (Katherine Deumling, SIO Blog)
Thursday – sammie night, roll-your-own-wrap
elephant’s shelly wraps (Elephant’s Deli)