Week One and Two Bonus Ideas!

The fancy recipes I’ve been sharing on this blog are great, but sometimes all you have the time or energy for is throwing something quick together. One of my favorite (and unexpected!) benefits of being in the PLG CSA is that I have so many greens to get through every week that it’s forcing me to incorporate more produce into just about every meal. So good for me!

So here’s a round-up of what I’ve been doing with my CSA vegetables when I only have the inclination to throw something quick together, but still want to eat some delicious veggies.

Saute kale and chickpeas with some leftover Peanut-Lime Dressing:

photo c

Frozen veggie burger brought to life with leftover caramelized onions, mesclun mix, and Arugula Pesto:

photo d

Saute whatever greens you have extra of that week and eat them in your pasta:

photo b

I’m a big fan of the cheese sandwich for an in-a-hurry lunch, so just add some mesclun to that and make a side salad to go with it:

photo a

 

How do you incorporate CSA share veggies into your quick meals?

Week One: Homemade Peanut-Lime Dressing

Our first week’s CSA basket featured a beautiful Mesclun mix and delicate Arugula that was deserving of more than some bottled grocery store dressing. This week’s basket, which I just picked up (!!), features some tasty-looking head lettuce, as well. So it was time to start testing out some homemade dressings!

photo peanutdressing

First up is a delicious Peanut-Lime Dressing, with all of my favorite Asian flavors. I added an extra tablespoon of water to the recipe because I liked that consistency better, plus I threw in some salt because I like my food with a hefty salt quotient. Feel free to leave it out in yours 😉

Homemade Peanut-Lime Dressing

Adapted from The Food Network

Ingredients:

  • 1/4 cup peanut butter
  • 4 TB water
  • Juice of 1 lime
  • 1 TB rice vinegar
  • 1 TB chopped peeled ginger
  • 2 tsp soy sauce
  • 2 tsp honey
  • Dash or 2 of salt

Process all ingredients together in a small food processor or blender until well combined. Serve over delicious CSA greens! Only keeps for a couple of days in the fridge, so use it up quickly.

photo salad

This particular salad featured mesclun and arugula, feta, chickpeas, radish slices, chopped green onions (week two preview!!), and almond slivers.

What’s your favorite homemade salad dressing?