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.
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.
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.
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!
I’ve been traveling all around New England for the past couple of weeks on an audition tour of sorts, so there hasn’t been much time for cooking. As a result, I’ve got quite the backlog of produce piling up in my fridge. No complaints here, as I actually found myself craving veggies and missing my CSA produce while I was on the road, but it means that I’ve got some catching up to do!
My husband and I toured Greece five years ago on our honeymoon, and both of us have been in love with Greek food ever since. Greek food can be a bit seafood-focused, given its island culture, but there is a lot of delicious Greek flavor to be had if you’re a vegetarian, too.
I’ve made zucchini fritters in the past as a way of making my veggie-averse, feta-worshipping husband happy, but we had half summer squash and half zucchini in our CSA baskets for the past three weeks. I’m not a huge fan of summer squash on its own, but I wondered if it would work as well in these Greek-style fritters. And it totally did!
Mine were about 2/3 summer squash and 1/3 zucchini because I had some summer squash that really needed to be used first, and these were absolutely delicious. Throw in a young onion from my week five basket and a big bunch of fresh dill from this week’s basket, and you not only have a great way to use up a ton of veggies at once, but an incredibly tasty dinner. OPA!
Greek Zucchini & Squash Fritters
4 cups packed grated zucchini & squash (6-7 very small zucchini & squash, shredded together in whatever ratio you choose)