It’s hard to believe it’s already November! This is week 7 in our 10-week Fall CSA, and surprise surprise – we received more greens in this week’s box! This time we have collard greens … which I’ve only had once in my life – and I was not a fan. But – we’ll try them again this week in a new and creative way. My Whole Foods paper bags tell me that collards are the new kale … so they must be good, right?
Here’s what we brought home this week:
2 pounds Sweet Potatoes
1 big bunch Collards
2 Watermelon Radishes
2 bunches Napa Cabbage
1 head Buttercrunch Lettuce
1 bunch Arugula
6 small eggplants
A bag full of Sweet Peppers
20 (or so) Jalepenos
4 Cayenne peppers
1 Radish bunch (with greens)
And here’s what we did with it:
Italian Stuffed Cabbage – this is on the menu for tomorrow night, but Smitten Kitchen doesn’t usually let me down. I’m looking forward to it.
Stir-Fried Chicken in Lettuce Cups – I’m cooking for our small group Wednesday, so hopefully they’ll eat these up!
Teriyaki Lentils & Rice (uses sweet potatoes) – this is one of my favorite (and easy) slow cooker recipes this season. You throw lentils in the crockpot with some sweet potatoes, carrots, onion, soy sauce, honey, garlic, salt, pepper, chili powder, olive oil, and broth (or water). Cook for about 3-4 hours on high – or until done. You can also bake it all for about an hour on 400. Serve over rice. Someone brought us this meal after baby E was born, and I’ve been hooked on it ever since.
Roasted watermelon radishes – we’re going to try these with my favorite Roasted Chicken.
Pancetta, white bean, & Arugula pot pies – I’m making these for my freezer, so when I’m craving pot pie in the dead of winter, it’s already made for me!
Quinoa Crusted Baked Three-Cheese Zucchini and Eggplant Parmesan – this was tonight’s dinner, but we left out the zucchini. This recipe does not disappoint. I even made the marinara sauce she linked to, and man … I don’t know if I’ll ever make a different one. It was delish. And we have enough leftovers for 3 lunch servings!
Dried cayenne peppers
Rigatoni with Eggplant puree – I made the puree and stuck it in my freezer for later in the winter.
Roasted red pepper hummus – I froze most of the sweet peppers we brought home, but I roasted a few and made hummus with them. It is so so good.
I’m not sure what I’m going to do with the red radishes yet … I might just cut them up and dip them in hummus as a snack.
What about you – would you do with this CSA bounty?
For more CSA inspiration, follow my CSA Pinterest Board.