Crockpot Pattypan Squash & Collard Greens Lasagna

It’s hard to believe we’re already halfway through our season of CSA baskets this week! And I think this week’s basket was the most photogenic of all of them so far. I mean, aren’t the colors gorgeous?

BBweekelevenBefore I get to any of those lovely veggies, though, I have a super simple and utterly delicious vegetarian crockpot recipe for you. One of the things I miss most since I stopped eating meat is the vast array of crockpot recipes — there’s just something so lovely about prepping dinner really quickly in the morning, then coming home after a long day to a home that smells amazing, with dinner already cooked!

One of the really fun things about this recipe, too, is that you can substitute pretty much any vegetable you have extra of or you think would taste delicious. I used up my pattypan squash and collard greens, plus a bit of my surplus zucchini, but you really have a lot of leeway here.

This was really, really tasty, and I always find it seriously impressive when uncooked noodles get dumped into a crockpot and come out perfectly cooked. Try this one out, you won’t regret it.
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Crockpot Pattypan Squash & Collard Greens Lasagna

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Weeks Four & Five: Escarole and Garlic Scape Pasta with Cream Sauce

Look at all of those beautiful fresh greens waiting to become dinner! From left to right, it’s young onion tops, garlic scapes, escarole, and flat leaf parsley.

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Coming up with interesting takes on new-to-me vegetables and keeping up with all of the produce we get each week can be a challenge (albeit, a fun one!), so I totally nerd out when I can incorporate two+ CSA veggies into one recipe. This one used four!! My husband chuckles at how excited I get when I’m able to accomplish that.

I’m not going to lie to you and say that I loved escarole. I’d never had it before, and I doubt that it’s going to become my new favorite green. But this cream sauce was easy and delightful, plus I’m convinced that any dish is made better with garlic scapes. And look at how much green leafy goodness you’re getting for dinner!

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Escarole and Garlic Scape Pasta with Cream Sauce

Adapted from Martha Stewart

Ingredients:

  • 1 pound¬†small pasta
  • 2 TB olive oil
  • 5-6 garlic scapes, chopped
  • 3-4 young onions, diced
  • 1 cup dry white wine
  • 1 cup cream
  • 1/2 bunch chopped fresh parsley
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 large head escarole,¬†roughly chopped
  • Salt & pepper to taste
  • Parmesan cheese for topping

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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:

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

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

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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:

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