Since we started our Fall CSA, we’ve been meal planning based on what we get each week. It’s getting difficult to come up with creative recipes using greens – but we successfully didn’t make any soups the last two weeks!
Two week’s worth of CSA goods:
1 lb Okra
Hakurei Turnips (& the greens) – 2 bunches
Arugula – 2 bags
Red Russian Kale
Hot Shot Spicy Mustard Mix
8 oz. Shiitake Mushrooms
1 bunch Celesta Radishes
1 bunch Vivid Choi Pac Choy
Here’s what we did with it:
Simple Potato Gratin – I added turnips & vivid choy pac choy. It was okay … next time I’ll use cheddar cheese instead of gruyere.
Chicken with Goat Cheese and Arugula with Roasted Okra on the side – This was delicious. It would be even better with a tiny bit of pancetta or prosciutto rolled up in it as well.
Beef Pot Roast with Turnip Greens substituting turnips for the parsnips and adding carrots – I actually bagged this one and stuck it in my freezer, so I didn’t exactly follow the recipe. We’ll have this on Thursday – if it turns out to be good, I’ll share my secrets 🙂
Mustard Greens Pesto – I used some of this in Chicken Pesto, and some in Turkey Pesto Meatballs. The rest I froze in an ice tray so I have 2 Tablespoon cubes to use whenever I want.
Chicken Marsala – I used half of my shiitake mushrooms and mixed in some baby portabellas.
Chicken Pesto – This one used my peppers, some of the mustard greens pesto, & mushrooms (I used the rest of the baby bella mushrooms for this one, but you could use shiitake too).
Pancetta, White Bean, & Arugula Pot Pies – These were amazing. I’m making it again, for sure.
For more CSA inspiration, follow my CSA Pinterest Board.