So thanks for the recipe recommendations. I’ve been poking around online and trying to remember what sorts of stuff I used to cook. Apart from baking, I’m not good at following recipes, but I love getting inspiration from them.
I sweated some onions, sauteed mushrooms, and then reduced balsamic over them with a pinch of salt and sugar. Served over toast slathered with goat cheese, it was simple, rich and satisfying. With the remaining mushrooms, I did the same for breakfast the next morning replacing the cheese with a nice runny egg.
Next I’ll just steam up all the broccoli and have it as a side here and there exchanging with salads. And then there’s the chard… Some will be sauteed simply and some of the rest might go into a Potato and Kale Gratin.
The fruit is harder to deal with, in some ways, because I just have to remember to eat it. I froze the blueberries and will toss them into yogurt smoothies. The rest is just a matter of snacking.
This amount of veg is about right for me for a week in a time when I can cook every night. When things get more stressful, I’ll cut back to a half-order. Just got the list for Friday’s delivery and I’m getting excited for more new-to-me veggies and new ideas.
Kale and Potato Gratin is probably one of my favorite side dishes though Matt usually makes it with Swiss cheese and a bit of cream. The kale adds an earthy, slightly sweet taste the cheesy, goey potatoes. Mmm!
I highly recommend roasting the broccoli. Drizzle with olive oil and kosher salt, toss and set in the oven set at 425 and just roast away. You can shake it up a bit halfway through to turn the pieces over. The flavor is delicious – smoky, nutty broccoli. You will find yourself snacking on it (really!).
that kiwi photo is beautiful.
Looks very delicious! I have been thinking about getting a veggie-box and still haven’t put the idea aside. Someday maybe – when I am working from home or working less hours in the office. And after reading your blog I thought I have to eat chard more often. And kale and kiwis and so on and on…
All that sounds wonderful!
I have the same problem with fruit. Gotta remember to eat it. I love vegetables but am rarely inclined to eat much fruit.
What co-op are you using. This sounds like a great idea.
I second Lisa’s recommendation on roasting the broccoli. It’s my favorite method. I like to squeeze a little lemon juice on it after it comes out of my little toaster oven (and sometimes a grating of fresh parmesan).
Also, for the berries, you should check out SMitten Kitchen’s Blueberry Crumble Bar recipe. Ama.zing.
Also, your mushroom concoction sounds heavenly. You had me at goat cheese.
Those mushrooms look amazing. My mouth is watering!
yes, the goat cheese and mushrooms-what a wonderful combination!
Ok, those mushroom over goat cheese and bread…YUM!
I haven’t tried the potato and kale gratin- that has now been added to my weekend recipes. Thanks. :)