Labor Day has passed and with it all the vestiges of summer… Unless you live in Texas that is, where we all know we’ve got at least one more month of sweltering temperatures before our dreams of autumn come true. In the meantime, make the most of summer’s bounty with this week’s leafy Local Box.
Meal one: I’ve said it before and I’m certain that I’ll say it again: microgreens are the confetti of salad. They’re spicy, earthy, and pack a huge flavor punch for such a tender little green. I’ll be folding my microgreens into this summery zucchini quinoa salad for a tasty bowl of complete protein goodness with tangy feta.
Meal two: though it took me until my adulthood to warm up to greens, I am now completely hooked. Leafy greens are powerhouses of nutritional value, and scrumptious to boot. I’m adjusting this recipe to use Southern peas and sweet potato greens in lieu of the black eyed peas and collard greens, but I’m following the technique and steps to a ‘t’ otherwise.
Meal three: for my third meal of the week, I’ll be grilling up some corn to accompany my avocados and tomatoes. Not only would this salad be fantastic as a standalone snack, or as a side dish, it would be fantastic on top of nearly any kind of protein (especially fish or chicken).
Meal four: I have this perception that eggplants are the most elegant vegetable out there. One look at the beauties in this week’s Local Box will absolutely confirm my point – they’re exquisite. From smoky lavender to speckled aubergine, if they taste half as good as they look we’ll be in for quite a treat. This eggplant and mushroom polenta bake is like a hearty, vegetarian shepherd’s pie.
Meal five: my favorite side dish of all time is undoubtedly macaroni and cheese. As a voting, tax paying, vaguely grown up member of society, I realized it was time to upgrade to a more adult version (and definitely a way less out of the box processed variety for sure). It was around this time that my mother discovered and began to spread the gospel of risotto, the adult’s mac and cheese. Since graduating to risotto, I’ve found that you can embellish this dish with almost anything. This week, I’m using up my summer squash with meyer lemon risotto.
As a little side snack once my persimmons are ripe I’m going to slice them up, and throw them in the dehydrator with a little bit of Chinese five spice! Super easy persimmon chips for the win!
“Lettuce” know what you’re putting together this week in the comments!