"Use up my Veggies" Slaw

I've been traveling and/or eating out a lot, and my CSA vegetables from the past week have sat largely unused. The snap peas and cherries made good snacks on a camping trip, though, and I boiled the potatoes for dinner last night. Tonight, in a desperate attempt to use up what's in my fridge, I made a cole slaw with the bok choy, kohlrabi, beets, and carrots from last week. I hand-cut all the veggies (the whole while wishing I had a mandolin) and mixed in some white wine vinegar, mayo, dijon mustard, and sesame oil. The oil gave a great flavor to the slaw and I'm glad I used it-- I had almost used olive oil but this turned out much better.

Creamy Polenta with Kale and Ricotta

This Food & Wine recipe for polenta with kale and ricotta caught my attention a few weeks ago, and tonight I realized I had all the ingredients, plus some cheese, on hand. I followed the recipe but added a few cups of mozzarella and some fresh parmesan at the end and let it melt into the polenta. I also needed quite a bit of salt to get it to my taste, and I'm not particularly a salt-lover.

Week 7 pickup

Cherries, Snap peas, Carrots, Potatoes, Beets, Kohlrabi, Mixed Greens, Bok Choy, Basil

Rhubarb and rice pudding

Lettuce Wraps

Used some of the lettuce I've accumulated over the past few weeks to wrap up ground chicken that I cooked with onion and chili-garlic sauce.

Shrimp and snap pea curry with noodles

After the success of my kung pao chicken last week, I almost made it again with this week's batch of snap peas, but I figured I should mix things up a bit. I wanted to use the garlic chile sauce I'd bought though, so I found a curry that looked like it'd be good with a kick to it. I followed this recipe for shrimp bean curry. I used garlic scapes and spring onions in place of shallots, snap peas in place of green beans, fresh lime instead of lime leaves, and added some garlic-chile sauce until it was as spicy as I like. At the end, I added a bag of cellophane noodles, which ended up soaking up all the sauce, but added some nice substance to the dish.

Week 6 Pickup

Potatoes, kale, garlic scapes, snap peas, lettuce, mixed greens, rhubarb, parsley