Who else is loving this sunny weather? We can’t say we’re quite ready for winter to end yet, but a few days of sunshine never hurt anyone. Luckily we’ve still got cool weather local goodness to enjoy for a few more weeks though – greens galore this week, with more juicy Texas citrus and perfect little Brussels sprouts to top it off.
Here’s what we’ll be cookin’ up this week:
Note that lots of these recipes call for garlic, and you can use your green garlic in any of them. If you’re a garlic lover, we recommend you use more than usual, as green garlic is younger and less potent than the dried garlic you’re used to. Learn all about the wonders of green garlic here!
Meal one: We’ll use the delicate cut spinach and basil first, since it’s the most perishable, in a delicious Spinach & Basil Pesto Pasta. This particular recipe calls for shrimp, but we think it would be great with pastured organic chicken as well. Pesto freezes well too if you have leftovers!
Meal two: Skewer time! Mushroom & Radish Skewers sound delicious, and the best part is you can add on whatever other veggies sound good and that you have on hand. Note this recipe is for entertaining, so it makes enough for 2 dozen – make sure to adjust it down for your purposes.
Meal three: We’re getting creative this week and making Brussels Sprouts Pizza. This is a sure fire way to get your kids to try the oft-maligned Brussels sprout – put it on a pizza to make them that much more approachable.
Meal four: We’ll be feeling Presidential with this Sweet Potatoes & Greens recipe from White House chef Sam Kass- you may receive kale or collards in your box, and both work for this recipe. And to reward ourselves for such a healthy dinner, we’ll also be using our citrus to make Texas Grapefruit Margaritas.
Meal five: We’ll be using those super healthy mustard greens in one of our favorite recipes- Balsamic Glazed Chickpeas with Mustard Greens.