Light years better than last growing season, (though the current 90+ heat wave isn’t being so kind) we got another HUGE delivery last Wednesday. Excuse the late posting as I was on “vacation” and taking some much needed time away from the computer. But that doesn’t mean there wasn’t a lot of cooking going on.
Here’s what we got: 1 bunch chioggia beets, yellow carrots, BASIL (!!!), broccoli raab, kale, purple kohlrabi, cauliflower, fennel and a pound of summer squash.
With the basil and kale I was inspired to make a big veggie lasagna with a kale-tomato sauce. Parboiled and then sauteed the raab for a yummy, crunchy, garlicy side. The lasagna made two BIG pans and we’ve been happily munching on that for breakfast, lunch and dinner.
The rest of the basil I blended with some garlic, olive oil and roasted walnuts into a pesto that got portioned and put in the freezer for those cold winter months when you long for some good pesto. 🙂
Half the summer squash went into a Sunday breakfast of spicy spring veggie frittata and homemade jam pulled from the freezer.
The kohlrabi, beets and fennel were roasted and then tossed with wheat berries, some thyme and a dash of balsamic vinegar for a nice warm weather salad. The salad was inspired by the Roasted Fennel & Farro Salad in the July 2010 issue of Eating Well.
The yellow carrots and cauliflower (roasted but still in the fridge in a bowl) are still hanging out. Not sure what tomorrow’s delivery will bring, but I’ve got my fingers crossed for some good salad greens especially if this hot weather continues through the week!
What are you cooking? Or not cooking, if it’s too hot to turn the stove on?