As with all of my other blogging, I am behind on meal posts. I haven’t been as creative with the produce from our CSA as much as I’d like, but I do have a few ideas to share.
The last couple of months we’ve received: greens (kale, swiss chard, dandelion greens, lettuce, arugula, spinach); cabbage, strawberries, blueberries, peaches, cucumbers, zucchini, tomato, baby beets, onions, oregano, mint, parsley, fennel, baby carrots, radishes, eggs, and a few other items.
One of my favorite things to make is eggs (from the farm) with sautéed greens and other veggies.
Scrambled eggs; sautéed zucchini & dandelion greens; sweet potato
Another favorite was sesame soy grilled pak choi. I repeated this same dish with bok choy from the grocery store and it did not compare! Todd and I loved this meal of grilled chicken thighs (so good on the grill, by the way!) and pineapple with the pak choi from the farm. Plus it was so simple. I loosely used this recipe from The Wheatless Kitchen I found on Pinterest, but grilled it instead of roasting it (we’ve been grilling a ton because we’re waiting on an oven repair). I left it on foil most of the time, then placed it directly on the grill at the end to give it some char.
One thing we rarely eat is cabbage, but a month or so ago we received some in our CSA bag. We decided to roast it, with a little bacon added on top. I served the cabbage (which was very tasty!) with pan-roasted chicken with oregano and goat cheese, and roasted carrots. We loved this meal!
This doesn’t exactly count as a CSA meal because this did not all come from the CSA we belong to, but the steaks did come from a local farm. A grilled meal again, but it was delicious! Lesson learned here – prep vegetables like you would to roast them, lay them out on foil, then grill them. We did carrots, broccoli and mushrooms. I used the leftovers to make wraps for Todd for lunch the next day.
Find the recipe for this Chopped Vegetables Salad with Creamy Balsamic and Feta on my instagram. It was DELISH – I need to make it again soon! I used the broccoli and cucumber from our CSA for this meal.
Here are some other meal ideas. We typically eat lots of salads, and if we’re having another type of meal, I try and incorporate as many vegetables as possible.
Avocado “toast” on thin rice crackers with cherries (in season – I got so addicted to these last month)
Grilled Chili-Lime cod with avocado and homemade pico de gallo; fresh corn off the cob with black beans, lime, and cilantro
CSA greens & strawberries, salmon, rosemary nuts, avocado, goat cheese, balsamic vinaigrette
I’m writing this post after coming home from vacation, and I am now very inspired to get back to my healthy eating ways. I started today with a spinach and fruit smoothie, and I’m hoping to make clean eating choices from now until our next beach trip! (You can cheat a little at the beach, right?!)
Thank you for reading!