Another week of veggies has come and time for more ideas and recipes for our ingredients! I hope this last week has treated you well!
Here are the veggies and some ideas I had of how to use them this week! As always I’d love to hear what you are planning to do with them too!
Beet Tops – I gave some recipes on this last week, but if you don’t have the email or need the recipes then check out my recent blog post that has the same recipes! Last week I cut them up and added them to our kale salad and they were great. I also made a salad with only beet tops and it’s wasn’t that great of a hit. They weren’t super crisp by the time I served them and I think that was more the ‘concern’ from my young voting contingent (think 3-6 year olds). Crisp/crunch factor is important to them!
Lettuce – I don’t think any of us really need instructions on how to use lettuce and I think we are all quite familiar with it! This lettuce though, I must say is perfect for tuna salad wraps or egg salad wraps or hamburger wraps if you are gluten or grain free! Even my kids enjoy eating it this way! We’ve had LOTS of salad last week, so I think the kids are ready for a new method of eating greens this week!
Bok Choy – Sweet and spicy Asian pork shoulder is by far our favorite way of eating bok choy! It adds so much to the dish! This dish also doesn’t taste like a typical crock pot dish and is one of our preferred “guest” or “company” dishes. It’s easy, allergy friendly, simple and always a huge hit! We also saute it over high heat with a little lard and salt and pepper, sometimes garlic and onions as well! MMMmmmm!!!
Spinach – Another ingredient that doesn’t need much instruction, but definitely a huge favorite here! A few days ago I made a quick recipe with beans, pork, balsamic vinegar and mustard and served that hot over a bed of spinach. I’ve got to type up the recipe yet, but that will be posted on the blog before too long. Sorry I don’t have the exact recipe finished yet. If you are interested, email me and I can probably email you the ingredient list, otherwise stay tuned to the blog!
Kohlrabi – I can’t say I’ve ever cooked with this, but I’m super intrigued! I’d definitely love to know what you’ve done with it! In my reading and research I’ve found that before cooking or eating raw it does need to be peeled because the outer skin is tough. I’m thinking of trying this recipe from Nom Nom Paleo of just pealing, slicing and tossing raw with olive oil, lemon juice sat and pepper. Brian also found this recipe for fries that looks interesting as well!
Blueberries – Mmmm… just cold, wet and in a bowl please! That is exactly how Xanthie likes them and so do the rest of us! That was dessert for tonight! I will often go to a blueberry farm close to my Mom and pick LARGE amounts and freeze them for later use each summer. One of my favorite recipes is Brittany’s hypoallergenic blueberry coffee cake from Real Sustinance. It calls for cherries but I always use blueberries and it turns out fantastic!
Sugar Snap Peas – These are a favorite raw here as well with a bit of hummus or just some salt and olive oil. The kids frequently ask for them ‘because they are sweeter than your other veggies, Mama!” They say! Thankfully they see them as a treat! Crazy kids! I also like to add them to a quick stir fry or fried rice. If you are grain free I have a fantastic recipe for using cauliflower instead of rice that is delish!
Broccoli Leaves – I’m not 100% that is what these leaves are, but I’m 99% sure! 😉 Another great set of greens to boost iron and calcium! Eat up! I found this recipe for stuffed broccoli leaves which looks yummy, and may give it a try. And then there is this recipe!!! Watch the video below for another great way to have these nutritious greens and for a good laugh! Take a guess where he is from… I don’t know and a 30 second investigation came up with nothing!!! Check it out!
So there you have it! Another week of veggies!