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| Image from Scotch Hill Farm, Broadhead, WI |
snow peas
radishes and radish tops
chard
cucumber
leaf lettuce mix
turnips
onions
herbs (Italian basil and oregano)
Our freezer was all cleaned out of proteins this week, so we had more than our typical one-a-week vegetarian meal. But they were all wonderfully delicious! Somehow even with the crazy holiday week that we had we still have kept up with the vegetables. We have yet to preserve anything.
These vegetables and chicken were a fabulous combination! Best of all we were able to share them grilling out with friends.
Glazed Root Vegetables
4 cups chopped root vegetables (I used turnips, radishes and carrots)
Small bunch of early onions
4 tablespoons coconut oil
1/2 cup maple syrup
1/2 Tbsp curry powder
Kosher salt
4 tablespoons coconut oil
1/2 cup maple syrup
1/2 Tbsp curry powder
Kosher salt
Freshly ground pepper
1 bunch of Asian greens, finely chopped. Combine turnips, radishes, carrots, coconut oil, maple syrup, and curry in a skillet. Rest lid on top of pan at an angle, do not cover it firmly. Simmer over medium heat until vegetables are crisp-tender, about 20 minutes. Add asian greens and cook thoroughly, a few minutes. Season with salt and pepper.
1 bunch of Asian greens, finely chopped. Combine turnips, radishes, carrots, coconut oil, maple syrup, and curry in a skillet. Rest lid on top of pan at an angle, do not cover it firmly. Simmer over medium heat until vegetables are crisp-tender, about 20 minutes. Add asian greens and cook thoroughly, a few minutes. Season with salt and pepper.
Espresso Cumin Chicken
1 cup dark-brown sugar1 cup kosher salt
1 cup ground espresso-roast coffee
2 Tbsp ground cinnamon
2 Tbsp garlic powder
2 tsp ground cumin
1 tsp cayenne pepper
4 boneless chicken breasts
Marinated for a few hours before grilling in tin foil.
Veggie Lasagna
Meal 2 (chard, radish/turnip greens, lettuce mix, basil, oregano)
This is a house favorite. I always love to throw in whatever green things we have. It started out as a family recipe for spinach lasagna, but now I love to see what vegetables I can all sneak in. I love adding diced carrots or other root vegetables.
15 oz ricotta cheese or cottage cheese
1.5 c. shredded mozzarella
1 egg, beaten
Bunch of chard, radish/turnip greens, lettuce mix
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. oregano & basil (I used fresh so it is 1/2 Tbsp. each)
Quinoa with Chickpeas and Snow Peas
1 tablespoon olive oil
1 teaspoons sea salt
2 cups quinoa
1.5 cups snow peas
1 lemon
1 can chickpeas, drained and rinsed
1 bunch flat-leaf parsley, chopped
2 tablespoons fresh chives, chopped1/4 cup crumbled goat cheese
Cook quinoa and set aside to cool. While quinoa cooks, drizzle olive oil and lightly sauté asparagus and sugar snap peas. When the quinoa, asparagus, sugar snap peas have cooled combine all ingredients and add the chickpeas, lemon juice, parsley and chives. Mix and sprinkle the goat cheese. Salt to taste. *Recipe adapted from sacramentostreet.com
1.5 c. shredded mozzarella
1 egg, beaten
Bunch of chard, radish/turnip greens, lettuce mix
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. oregano & basil (I used fresh so it is 1/2 Tbsp. each)
1/2 tsp. nutmeg
1 jar (15.5 oz) spaghetti sauce
1 c. water (I did not use this as my homemade sauce is very watery)
Rinsed greens and gently steamed them in a covered pot with a bit of water. In a large bowl, mix ricotta, 1 c. mozzarella, egg, greens, salt, pepper, oregano and nutmeg. In a greased 13" x 9" x 2" pan layer 1/2 c. spaghetti sauce and 1/3 of noodles and 1/2 of cheese mixture. Repeat three layers . Top with remaining noodles and sauce and sprinkle with remaining mozzarella on top. Pour water around edges and cover tightly with foil. Bake at 350 degrees for 1 hr 15 min. Let stand for 15 minutes before serving. (Note: I was on a tight schedule and tried it on convection, baked covered at 325 degrees convection for 55 minutes. It worked perfectly.)
1 jar (15.5 oz) spaghetti sauce
1 c. water (I did not use this as my homemade sauce is very watery)
Rinsed greens and gently steamed them in a covered pot with a bit of water. In a large bowl, mix ricotta, 1 c. mozzarella, egg, greens, salt, pepper, oregano and nutmeg. In a greased 13" x 9" x 2" pan layer 1/2 c. spaghetti sauce and 1/3 of noodles and 1/2 of cheese mixture. Repeat three layers . Top with remaining noodles and sauce and sprinkle with remaining mozzarella on top. Pour water around edges and cover tightly with foil. Bake at 350 degrees for 1 hr 15 min. Let stand for 15 minutes before serving. (Note: I was on a tight schedule and tried it on convection, baked covered at 325 degrees convection for 55 minutes. It worked perfectly.)
Meal 3 (snow peas, goat cheese)
This was a good summer dish. We left the goat cheese on the side, as we didn't know what the kids would think of it. They weren't fans of the cheese, but they loved the meal.
1 tablespoon olive oil
1 teaspoons sea salt
2 cups quinoa
1.5 cups snow peas
1 lemon
1 can chickpeas, drained and rinsed
1 bunch flat-leaf parsley, chopped
2 tablespoons fresh chives, chopped1/4 cup crumbled goat cheese
Cook quinoa and set aside to cool. While quinoa cooks, drizzle olive oil and lightly sauté asparagus and sugar snap peas. When the quinoa, asparagus, sugar snap peas have cooled combine all ingredients and add the chickpeas, lemon juice, parsley and chives. Mix and sprinkle the goat cheese. Salt to taste. *Recipe adapted from sacramentostreet.com
Cucumber - the kids and I had for a snack. It made it all the more exciting, because we recently saw My Neighbor Totoro. The little girl in the film eats a cucumber whole, so that made it cool.
