“Hello, Beautiful!” Those are the two words that tend to roll off my tongue when I gaze at the gorgeous colors of rainbow chard from BUG’s CSA. Seriously, take a gander for yourself:
Isn’t rainbow chard stunning? Just looking at its vibrant colors instantly lifts my mood; its such a source of joy. Sometimes I consider arranging them in a vase as a gorgeous centerpiece to greet all who sit around my kitchen table. …But then I remember how incredibly nourishing they are! It’d be a waste to just look at them. Their benefits and enjoyment reach far beyond their appearance. This veggie is packed with good for you benefits like vitamin A, vitamin C, vitamin K, potassium, magnesium, manganese, iron, calcium, and fiber! Whew, that’s a mouthful of goodies!
Here’s how I enjoyed them recently:
Rainbow Chard, Kale, & Quinoa Salad
Looks amazing, right? I’m kind of proud of how this meal turned out. It was incredibly simple to make and so so good. The full recipe can be found here. I used already cooked quinoa leftover from the night before and chopped crimini mushrooms because it’s what I had on hand. I also seasoned the greens and mushrooms with some cayenne pepper for an additional kick and used butter instead of olive oil. Anyhow, have fun making this one~ it’s a keeper!
I have a really tasty new recipe to share with you!! You will L.O.V.E. it! You know that beautiful and delicious squash that BUG’sbeen delivering in our CSA? Well, I stumbled upon a fabulous way to cook it up and here it is:
Acorn Squash Quesadillas!
*In my opinion, you could use just about any squash you’d like in this recipe. So don’t get hung up on which variety you may have on hand, just go for it! : )
Here’s what you need:
1 small/medium *acorn squash (*See my lovely opinion above)
4 tablespoons oil
3 tablespoons diced white onion
1 tablespoon minced jalapeno
1 clove garlic, minced
2 poblano chiles, roasted, peeled and cut into strips
1 can black beans
Salt and pepper to taste
1 cup shredded Mexican cheese blend of your choice
Butter for frying quesadillas
Possible garnishes: Julienned radishes, crema or sour cream and/or salsa. (Maybe even saute some kale or a leafy green for the filling too?) Hmmm… possibilities are endless!
Here’s how you do it:
Roast the squash at 400 degrees for 20 min (or less if your slices look thin)
Once cooled a bit, peel the skin off each slice. (Love how easy it is to do this once they are cooked and cooled.) Chop the squash and set aside.
Saute the onions, garlic and jalapeno in the oil until translucent (and fragrant! YUM). Add the poblano strips and cook for a couple minutes.
Add drained and rinsed black beans as well as the squash and cook for around 5-8 minutes.
Season with salt and pepper and take off heat. (I also seasoned with a tad of oregano, chili powder, and cumin).
Lastly, assemble quesadilla on hot, buttered pan (tortilla+ squash/bean/pepper mixture+cheese+top tortilla).
Top with possible garnishes. Hubbie and I enjoyed it with Tapatio on top.
I suppose I should preface that I do really and truly love my Mon-Fri job at a high school, BUT I oh-so-dearly love when the Friday bell rings and my weekend can begin. And today, is Friday!! Hooray!!! Go ahead, take a break for a happy dance right along with me. You know you want to. : ) For those of you who think it’s a silly thing to celebrate the fact that it’s Friday, perhaps I should mention I work in freshman classes, ALL DAY LONG… (Do you remember what freshman are like?) If you do, then I think you can understand my justification for the Friday afternoon celebration. Just sayin’. ; ) Ok, anyway… back to the point of writing this post…. It’s Friday and though I love a whole lot about Fridays, one thing that could have a way of robbing my joy is the fact that my veggies from last Monday are looking a wee-bit sad. Epic fail this last week in following a menu plan to incorporate them before they get past their prime, but I know better than to get discouraged. Yep, I have a few tips up my sleeve and I’ve decided to share them with you. Two tips to revive your veggies on a Friday afternoon:
Wilted lettuce or chard? Simply cut off the bottom of the head or bunch, and place in a cup or bowl in the fridge with a few inches of water at the bottom. They should have new life in an hour (but best results after 6-12 hours).
Carrots lost their crunch? Soak them in a sealed food storage container in cold water for an hour or so (overnight for better results). This tip also works wonders with chopped greens!
Celery more like bendy Gumby than crisp and delish? Cut 1/2 an inch off the bottom of the stalk, place in cold water with a TBS of distilled white vinegar. They’ll crisp up in no time.
Use the veggies as-is in a soup, stew, or casserole bake. You could even get creative and puree them up into some mashed potatoes, like I do in my carrot-mashed-potatoes. Yum!
Even veggies a little past their peak can be transformed into something delicious, so keep your head up! And don’t forget “it’sFriday, Friday, Friday….“ ; )
Hola! My good friend Sarah and her mom Terri went-in together on a CSA share. With last week’s produce, they made a homemade pico de gallo (chopped full of Blosser Urban Garden goodies) to use in fish tacos. After hearing about it, I knew I just had to share their pico de gallo recipe with you!
Sarah & Terri’s Pico De Gallo
1-2 carrots, chopped
1/2 a cucumber, chopped
3-4 TBSP cilantro, chopped
5-6 stalks green onions, chopped
1-2 large tomatoes, chopped
Add salt and lemon juice to your liking.
Mix all ingredients together.
Tip: Sarah and Terri also shredded some cabbage to put inside the fish tacos with the pico de gallo. Delish!
Enjoy a wrap~ Give your everyday salad a make-over by wrapping it in a tortilla.
Have a quesadilla with farm-fresh sliced green onions and tomatoes.
Blend up assorted leafy greens, veggies, and fruit for a filling smoothie.
Since work and school is back in full-swing, I’m sure many of you (like me) have been a bit short on time when dinner rolls around. What is your go-to recipe when hurried to get a nourishing meal on the table?