Another HUGE delivery on Wednesday. This week brought in red leaf lettuce, romaine lettuce, escarole, scallions, beets, baby carrots, kale, red chard, radishes and cabbage.
Wednesday dinner (which also made a lot of leftovers) was a simple sautee of the beet greens and escarole with garlic, pan fried tofu and millet cooked with veggie stock and Penzeys “mural of flavor”spice blend. Millet is a new grain for me and I was inspired to try it by the great food and fitness blog The Front Burner. She’s got a lot of great recipes.
Lunch was beet salad with local goat cheese. The red leaf lettuce and romaine got washed and chopped, same for the radishes and carrots, and the red beets and chioggia beets from last week were roasted with salt, pepper and olive oil. I’ve never cooked with chioggia beets before and peeling them was a fun surprise!
These little beets are so sweet! If you’re not a big beet fan, give these a try. They’re sweeter and less earthy than their deep red counterparts.
I’ve been using the Swiss chard in my green smoothies in the morning and it makes a nice and smooth alternative to my usual spinach.
Still have the head of cabbage and the scallions, so I’ll be doing some recipe hunting for something that uses both ingredients. Any suggestions?