“The problem with people who have no vices is that generally you can be pretty sure they’re going to have some pretty annoying virtues.”
After a day of waffles, grilled cheese and pizza, I think it would be best to start this day off on a healthy foot don’t you? That’s kind of my whole philosophy on cooking and eating in general. Indulgence should be a part of everyone’s life, but if you do it every day, it ruins all the fun. Besides, there are plenty of healthy and satisfying options out there, so stick with those most of the time.
Here’s where we’re at with our CSA box so far:
-Pickling Cucumbers: partially used
-Radishes: partially used
-Green Beans: partially used
-Strawberries: Partially used
I’m starting off my day with a kale breakfast salad. I know it seems kind of strange to eat a salad for breakfast, but it does have bacon! If it’s too weird for you, just eat it for lunch then. I promise you’ll love it any time of the day.
If you’re going to put kale in a salad, you have got to massage it first. Drizzle about a tablespoon of olive oil over a bunch of washed and chopped kale. Add the juice of one lemon and a generous pinch of salt, then get to massaging. Yup, just squish it around in your hands for 3-5 minutes until it starts to get soft. You’ll see it change right before your eyes. Once it’s good and loose, you can add whatever salad stuff you like. My recipe is below.
On this particular week I was “training” for our annual salsa contest. I took the onions from my CSA box as well as tomatoes and chilies and roasted them to make this award winning salsa. Ok fine, I didn’t win, but I still think roasting your vegetables makes for an excellent salsa. Just peel and chop your onions, halve your tomatoes and chilies, and place them all together on a baking sheet with some garlic cloves. Roast them at 400 for about 10-15 minutes or until they begin to char. Once charred, place the chilies and tomatoes into a plastic bag and seal for 10 minutes. The skins should come right off. Chop or puree it all together and add your seasonings for a great homemade salsa. I can’t tell you my exact recipe because I kind of wing it as I go, but I didn’t win anyway so maybe I’m not the best person to be dolling out salsa advice.
For dinner I’m chopping up my zucchini and adding it to this cheesy, vegetarian, barley risotto. I posted this recipe a while back, and since then I’ve become madly in love with it. I love the texture of the barley, and anything with cheese is A-ok in my book.
Just like my antipasto salad and my stuffed waffles, the possibilities for this dish are endless. I added zucchini, chard and peas, but my friend Dara makes hers with mushrooms, shallots and sugar snap peas. Carrots would be great in this, and so would green beans. Just think of the barley and cheese as a base, and add whatever vegetables you might find in your CSA box.
So there you have it! Three free form, healthy, and easy ways to use those CSA box ingredients no matter what they may be.
- 1 bunch kale, massaged
- ½ of a medium red onion, thinly sliced
- ½ cup cherry tomatoes
- ½ cup sliced cucumber
- ½ cup cooked quinoa
- 2 slices of bacon, cooked
- 1 egg
- In a medium bowl combine kale, red onion, tomatoes, cucumber and quinoa. Crumble the bacon over the top.
- Cook the egg to your liking (poached, scrambled, over easy) and serve on top of the salad.
- No dressing necessary because of the oil and lemon used to massage the kale (and the egg yolk if you cook it in a way that it's runny)
How to use your CSA Box: See the full series