A lighter haul this week due to the super wet, yucky rainy weather we’ve been having lately. I don’t think the hailstorms helped any either.
In this week’s share was Swiss chard, baby carrot, red Russian kale, red leaf lettuce, green beans and fava beans.
The green beans and Swiss chard got steamed and served with veggie dumplings. Freshly steamed Swiss chard is so delicious – I had no idea it could be so sweet. The fava beans, while a pain in the ass to prep, got put into this recipe for orzo and pea salad with mint. I used Trader Joe’s grain blend and the fava beans instead of peas and parsley instead of mint. It came out great with a squish of lemon and makes a perfect summer lunch or dinner side.
I’ve got a recipe tagged for the kale when I get back from another wedding in Long Island this Sunday. Should be quick and easy to put together and provide a good lunch/dinner for the week.
Also, on a whim I made this tofu strawberry tart. I wanted to keep it simple so I made a regular graham cracker crust. I also didn’t have a tart pan, so into a regular pie pan it went. This is a great recipe if you’re trying to get someone to eat tofu. The texture is just like that of a light, fluffy cheesecake and the homemade strawberry jam is always a crowd-pleaser. I served this to two picky eaters and they both liked it a lot — and had no idea it was totally vegan. ::cue evil laughter::