How I used my Week 1 CSA Veggies
I didn't grow up eating turnips and radishes so I'm often stumped on how to prepare them. This week, I made this recipe (gift link) with a lot of substitutions and it was delicious!
If you're interested here are the substitutions I made. I tend never to buy anything for just one recipe, I like to use up whatever I already have.
1 bunch radishes replaced 1 of the 2 bunches of turnips
equal parts tahini and soy sauce replaced miso paste
skipped salad leaves, didn't have them
cilantro replaced parsley
goat cheese replaced feta
On the other hand, I love broccolini and never have trouble using it. I always do something pretty simple from Alison Roman (gift link).
Preheat oven to 425.
Cut any very large pieces in half
Slice a lemon thinly, smash garlic cloves
Toss broccolini, lemons, and garlic in olive oil and salt. Let marinate (seriously, it makes everything more evenly salty) if you have time.
Place on a sheet plan and grate parmesean over everything.
Roast 10-15 minutes, until crispy. Flip once if you want.
In our house, this broccolini sometimes doesn't even make it to the table, it gets eaten right off the pan because it's so crispy and delicious.
The garlic scapes make delicious pesto - my husband's favorite!
And last, today I used the beets in a lentil salad (recipe) using the whipped pistachio goat cheese I had leftover from the turnip recipe.
In case you're curious about the rest of the veggies:
kale, turnip greens, radish greens - cooked with olive oil on stovetop, served with eggs for breakfast
beet greens and stems - cooked with chicken sausage and served with garlic scape pesto pasta
scallions - used in a huevos rotos, a Spanish breakfast potato dish
green garlic bulb and lower stem - slowly simmered and served over pasta
pea shoots - mixed with my own garden lettuce for lots of side salads with lemon and olive oil!