Delicious “Clean Out Your Fridge” Tofu & Veggie Stir Fry

I recently found myself with a fridge full of random veggies that didn’t really go together, and realized that a delicious asian-inspired stir fry would be the best way to get an awesome heaping serving of vegetables, and to use up my many CSA leftovers from weeks gone by.

The recipe I adapted used totally different vegetables, and you can use totally different ones from the ones I used, as well. Just substitute whatever you have left over! The sauce will make it all taste delicious, I swear. Please excuse my photo swimming in sauce. I couldn’t help myself.

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Delicious “Clean Out Your Fridge” Tofu & Veggie Stir Fry  Continue reading

Weeks Four & Five: Garlic Scape Hummus & Quinoa Tabouli

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Hummus is one of those foods that I can’t get enough of, but I’m rarely motivated enough to make from scratch. Why bust out the food processor when you can just buy a little tub of Sabra, right?

I’ll tell you why in three simple words: Garlic Scape Hummus.

I’ve been having so much fun experimenting with garlic scapes in everything since we got them in our week four basket, but this is far and away the best use of garlic scapes I came up with. Combine that with the deliciously fresh tabouli I made from the curly parsley in our week five basket, and you have an incredible lunch for the whole week.

I ate this on crackers, served with sliced turnips from our week six basket, on top of a bed of salad greens, and slathered all over the carrots from our week seven basket! Please make this for yourself, and don’t delay.  Continue reading

Week One: Quinoa with Radish Green Pesto

After picking up our very first CSA basket of produce this past weekend, I was excited to plan out some delicious meals with unique takes on our giant haul of leafy greens (and radishes!).

I did some research and discovered that radish greens are edible, but that they only keep for a day or two in the fridge. So the radish greens were up first!

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Most people buy radishes and discard the tops, but after my experimentation with them this week, I’d have to say that doing so is a mistake. They have a slightly bitter taste, but are delicious and a versatile green that you don’t get to eat often.

Being the lover of pesto that I am, I decided to make a radish green pesto. And I’m so glad I did! It is delicious, and a great way to use up those radish greens quickly before they wilt.

IMG_4907If you love pesto like I do, I highly recommend saving your radish greens and making a pesto out of them to use on anything from quinoa to pasta to a sandwich spread! I decided to combine my love of pesto with my love of quinoa! I simply sautéed the few remaining radish greens left over from my pesto, and made this into simple and healthy meal.

Quinoa with Radish Green Pesto

Ingredients:

For the Pesto:

  • 2 large handfuls of radish greens, including stems
  • 1/4 cup Parmesan or Pecorino cheese
  • 1/8 cup almonds or pine nuts
  • 2 cloves garlic
  • Lemon zest of one lemon and juice from 1/2 lemon
  • 2 TB olive oil
  • Salt and pepper to taste

For the Quinoa:

  • Handful radish greens (I also added a handful of spinach to mine for more greens!)
  • Cup of uncooked quinoa
  • Water or vegetable stock
  • Clove garlic
  • TB butter
  • Juice from 1/2 lemon
  • 3 TB Parmesan
  • 1/4 cup Radish Green Pesto

Combine all Pesto ingredients in a food processor or blender. Pulse until blended.

Cook quinoa according to package instructions, either in water or vegetable stock. I use my rice cooker for this purpose, and it works great. While the quinoa is cooking, sauté remaining radish greens (and spinach, if desired) in TB butter with a clove of garlic. Turn off heat on radish greens and add cooked quinoa, lemon juice, parmesan, and Radish Pesto. Stir to combine and enjoy!

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Have you ever eaten radish greens before? What’s your favorite way to eat them?