Random CSA Box

So I love my CSA box. The produce is always so fresh, delicious, and well chosen. I have to say though, this week, I was a little stumped. Bok choy, dill, leeks, parsley, tomatoes, radishes, spaghetti squash, lettuce, tangerines, apples... Not the weirdest ever, but the elements didn't scream out any favorite dishes to me... I also have some left over veggies from the weekend, and a kabocha squash I have yet to use. So here's what this week looks like:

Lunches: 
Matt--BLT Salad (bacon, lettuce, tomato, sweet onion, croutons) with a dill/greek yogurt dressing (will post a recipe soon)

Me- leftovers + salad + fruit

Dinners:
Monday- Steak with chimichurri, kabocha fries, artichoke bruschetta, roasted brussels sprouts
         Chimichurri: Combine 1 cup chopped flat leaf parsley, 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 minced garlic clove, 1 minced small shallot (or approx 1-2 TB minced onion), salt, a dash of red pepper flakes. Serve over grilled steak, chicken, or fish. Yum!
         Kabocha fries: Thinly slice kabocha squash into wedges. Toss with olive oil or coconut oil, just enough to coat. Sprinkle with salt and pepper, bake in a single layer at 400 degrees for 20-30 minutes, until slightly crisp on the outside.
        

Artichoke Bruschetta

Artichoke Bruschetta: Toast sliced ciabatta bread. Trim and thinly slice fresh artichokes (remove leaves, stem, and choke. Thinly slice uncooked heart). Saute artichoke pieces in olive oil with a sprinkle of salt and pepper. Combine ricotta cheese with some fresh lemon zest. Squeeze a bit of lemon juice on the sauteed artichokes. Top the ciabatta with the ricotta mixture, then with the artichokes.

Tuesday- Wonton Soup with Bok Choy
The plan for this one is half-way homemade. I went to Trader Joe's and bought the miso ginger broth and the mini chicken cilantro won tons. Both SUPER yummy and my family loves them, though I haven't put them together before.

Won Ton Soup

Hypothetically, I will mince some fresh ginger, leeks, and garlic, and saute them. Then I will add the miso ginger broth, with a bit of white pepper, and maybe a dash of soy sauce/rice vinegar (let's taste this first). I could also just use the broth as is. I am hoping for a bit of a "kick" this time. Then, I will let the broth simmer. Closer to "go" time, I will add thinly sliced bok choy and the won tons, and cook for about 6-8 minutes, until both seem done.

OK--I did this. A 2 inch piece of fresh ginger, two cloves of garlic, two small leeks (white and light green parts) in the food processor. Sauteed for about two minutes, added 3 boxes of the broth.  From there, I added about 1/4 cup of soy sauce and just a bit less of rice vinegar. I added a large pinch of white pepper and a small pinch of salt. When I was 10 minutes out from dinner, I added the thinly sliced bok choy and the bag of frozen won tons.

Results? My daughter ate four bowls, my son chased around the wiggly won tons, and my husband had several helpings of his own. Yum!

Wednesday- Lasagna Rolls and Spaghetti Squash Lasagna

I have some lasagna rolls I made a while back that are frozen in my fridge.  I had a bunch of spinach and basil, so I sliced it thin, combined it with ricotta, mozzarella, and an egg, and rolled it in cooked lasagna noodles, topped it with sauce, and froze it. Most of my family will eat this on Wednesday.
I will use my spaghetti squash and make this recipe because it looks delicious!
Roasted Garlic Spaghetti Squash Lasagna Boats

Of course, this will be served with a salad using all of our veggie goodies!

Thursday- Slow Cooker Tacos 

 I will use a favorite recipe of mine: Slow Cooker Tex Mex Chicken and Beans
Most likely, my son will have this as a burrito, my mom as a bowl, and the rest of us as crunchy tacos. We got avocados from our neighbor's tree, so hopefully they are ripe by Thursday!
Salad again, gotta use those radishes up!

So that's my week. I'll keep ya posted!