Every week our local CSA updates their blog a day or two before pick up so that we know what goodies are coming and plan out how exactly we’re going to eat up all the deliciousness that is local farmed goodness.
This is prime veggie season and every week our full share is bursting with color as we munch our way through vegetables that we’re familiar with and those we’ve never heard of before. It’s fun (an somewhat challenging) to research different recipes and step out of our own food comfort zones to try things that for the most part we’ve really come to enjoy.
Not everything we make is complex. Don’t get us wrong, Tara really likes to roll of her shirt sleeves, put on her most manly apron and tackle something that requires time. But there are just some days you don’t want to really think too much about what’s going into the pot in order to put something into your tummy.
This is one of those posts.
Everything below is relatively easy with just a few steps of prep and a little bit of oven work (for two of the recipes). There are no link backs to original recipes. These are just simple “oh look random veggies in the fridge, what can we do with these” recipes…
Roasted Beet Chips
- 3-4 medium beets (scrubbed and stems cut)
- 1/2 – 1 Tsp Coconut Oil or Olive Oil
Preheat oven to 350F.
Now if you’re getting your beets from a local farmer’s market you’ll probably be dealing with the beet greens still attached. DON’T THROW THEM AWAY. It may seem counter intuitive but the greens of the beets are really good for you and contrary to popular belief, really tasty. We use them in stir fry or with sauteed veggies. We are also starting to use them in smoothies as a change up from spinach.
If you don’t have a mandolin handy it might be a little difficult to slice by hand but it can be done (as Tara will attest too). A hand held mandolin can usually be found for around $20 and will be an invaluable tool in your kitchen! That being said, if you are cutting by hand it’s easier to use a serrated knife (but seriously just go get a hand held mandolin).
Slice your beets about 1/16th of an inch thick and toss with coconut oil or olive oil. Start with just 1/2 tsp and use your best judgement from there. Our beets were on the larger size of medium so we used a full tsp.
Place sliced beets on cookie sheet (lined with foil or parchment paper)
Bake on 350 for 20 minutes then either rotate the cookie sheet or flip the beets over. We’ve done both and either method works fine. Bake for additional 10-20 minutes (watch the edges so they don’t burn) and remove to wire wrack to cool…
Apple, Carrot & Kholrabi Salad
- 1 Apple (think crisp type apple but anything will work)
- 2 – 3 Carrots (peeled)
- 1 Kholrabi (leaves/skin removed)
- 1 Lemon (juice only)
Because we’re only making meals for the two of us, you’ll need to adjust how much you’re using according to how many you’re feeding. A good rule of thumb is too double what you need if you are feeding three or more. And hey if you have too much in the end you can always just keep the leftovers for the next day or for a quick go to snack!
Grab your handy mandolin (because after you tried slicing the beets by hand you probably went out and bought one). If you have apple corer you can go ahead and core the center or just slice it on the mandolin then julienne (long thin slices) around the center…
The Kholrabi looks a lot like a head of red cabbage but when you slice into it, it will have the consistency of an apple. Light and refreshing you could just slice this beauty up and eat it raw (as we have done).
Take the slices and julienne in the same manner as the apple.
Peel and julienne the carrots then in medium bowl toss apple, kholrabi and carrot together. Squeeze fresh lemon juice over the mixture (both for taste and too keep the apple from browning) and serve!
You can serve this as a side or with some cold baked chicken on a bed of greens and make it a full meal. Also play around with flavors…we use lemon because it’s super easy and makes a good sweet/sour combination with the apple but you could easily toss the vegetables with a simple oil/vinegar combo or a light coleslaw dressing…
Avocado w/ Baked Egg
- 1 ripe Avocado (halved with pit removed)
- 2 eggs
Preheat oven to 425F.
The other night we were having dinner with a friend and we started talking about easy breakfast recipes. We asked if she had ever tried baking an egg in an avocado before and she said she had not. It got us thinking about how sometimes you skip breakfast because you think you don’t have time and then by the time lunch comes around you’re so ravenous you’re heading for the nearest McDonald’s to appease the hunger monster…This recipe is not only so simple anyone can do it (seriously anyone) but it’s a switch from the cereals or breakfast bars you might grab on the go and it’s so freaking good for you.
It seems weird to crack a raw egg into an avocado and bake the entire thing. The first time we did this it didn’t turn out as pretty as we were hoping for but it was really good and so we’re sharing this recipe even though the pictures are kind of so-so. The nice thing about this is you can pop them in the oven and run off to take your shower while it cooks and when it’s done just eat it right from the shell (Look Ma! No dishes!).
The only suggestion we would make is when you cut the avocado in half, one side usually has deeper indentation than the other so you might want to scoop out a little of the smaller half just so the egg yolk can sit “deeper” into the middle. Some suggest scooping a bit of the flesh out of both so the entire egg will fit. Experiment with what you like…
After you cut your avocado and remove the pit, crack one egg into each. The first time we made this we separated the yolk from the whites (to make sure they would fit) then added enough egg white fill the center. In hindsight we think it would be really good just to crack the entire egg over the avocado (making sure the yolk stays in the middle) but letting the egg white cover the entire top!
You can see that the yolk on the right doesn’t quite fit.
Place into oven and bake for about 20 minutes or until eggs are cooked to your desire. When we removed them from the oven the yolk that didn’t quite fit was cooked much more thoroughly but they were both really tasty. Garnish with some salt/pepper or your favorite seasoning and stick a spoon in those babies!
We are down to seven weeks on our CSA! This week we’re expecting kale, summer squash, tomatoes, beets, celery and a few other goodies. We might dedicate an entire post to making smoothies cause most of these morsels (minus the squash and a few other items) will be going into the blender then down the gullet for sure!
~ Now that’s good eatin’ folks!