Week three saw a LOT of delicious fresh salads, so you’ll excuse me if you catch me making pizza yet again this week 🙂
I had never cooked or even eaten broccolini (otherwise known as broccoli rabe!), so this was a fun experiment for me. I asked my friends on Instagram what their favorite way to eat this new-to-me leafy green, and my friend Katie from Ruffles & Truffles suggested pizza! Knowing that I’ve made and loved a Kale and Sweet Potato pizza in the past and that my brother absolutely adores sweet potatoes, I decided to incorporate that delicious veggie. I also love thyme, which pairs well with sweet potatoes, and I wanted to add a baked egg for heartiness and protein for this non-meat eater.
Behold, my pizza triumph! I’m particularly proud of this recipe of mine:
Just got back from picking up my first basket of fresh veggies from the PLG CSA, and she’s a beaut’!
Our produce comes from The Farm at Miller’s Crossing (henceforth referred to as “The Farm”), and The Farm warned us that produce would be light and less varied than usual for the first few weeks, due to the very cold spring that we’ve had.
But I’m excited to dig in this week — I’m already planning some salads with homemade dressings! I’ve never cooked baby bok choy before, so whatever I do with them will be exciting to me. I’m going to spend some time this afternoon researching creative ways to use radishes, though, because I’d like to do something a bit out-of-the-box with them.
Feel free to share your ideas for how to use any of this creatively and you might just see your recipe come to life here!