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Greens Galore!

Hello Again, I liked the format of last week’s post so much that I decided to do the same thing this week as well.  The title this week is greens galore, and that really is what Spring has brought us in our CSA boxes.  Tons of nutritious dark leafy greens!  I am pleased to say that my family and I were able to make use of ALL the greenie goodness this week without leftovers or waste.  I get so bummed out when I can’t get to all my fresh organic veggies fast enough.  You know, those busy weeks when it seems like sitting down to a meal at home is a challenge?  Well this week was a great example of determination and pre-planning.  When you find yourself with a mountain of greens, you can use the tags to search for all of my posts that feature greens.  Among them are some of the recipes that I made for my family this week and one new one!

The top left photo is a new recipe for me.  It is Spinach Potato Tacos and comes from Forks Over Knives.  I loved this recipe and it got good reviews from my kids and husband.  We eat tacos a lot and this was a new twist on a familiar favorite.

Top right is a photo of a typical Tuesday night here at my house…Taco Salad!  One of my go-to meals, taco salad is easy and nutritious.  Plus, the bonus of meals like this is that everyone gets to customize their own plate!

Bottom left is a photo of Lentil Sloppy Joes.  I  made this recipe last year and so this year when searching for a way to incorporate cooked greens into our main dish, I revived it, but with a few new suggestions.  Last year when we ate these we pretty much just ate the lentil mixture on toast and that was that.  This year I offered condiments, for more of a burger type feel to the meal.  It worked like a charm.  These toppings enticed some of my pickier eaters to enjoy, and even request a second helping, of lentils and greens.  What mom wouldn’t be pleased?!

The next photo (the one that looks mysteriously upside down, weird…), is just some leftovers.  Lentil sloppy Joe mix over a baked potato and a salad, utilitarian I know, but that’s an honest look at what happens for dinner sometimes.  Can’t always be gourmet you know, lol!

For the final photo there is a picture of Green Soup topped with almond Parmesan and green onions.  This recipe is the best way to subdue a ginormous pile of greens, hands down!  I can’t think of any other recipe that will allow you to use such a volume of leafy greens.  I have eaten this soup every morning this week for breakfast and it keeps me full for a long time.

So that’s all folks!  My week of delicious, organic food from my Sage Mountain Farm CSA box!  Hope you enjoyed this peek into my week.  What did you do with your greens this week?  Let me know in the comments…

A week in pictures…

 

Instead of reinventing the wheel again, this blog post I decided that I would show you all what I did with the delicious organic produce from my Sage Mountain Farm CSA box.   I also wanted to share with you something fabulous that I discovered at my (not so) local Barron’s this month.  Flavored vinegars.  Now I know that flavored vinegars have been around for a while, it’s nothing new, but I wanted to encourage you to try my new favorite flavor…Mango!  It is a white balsamic vinegar and it makes eating salad a real treat.  The smell alone is enough to go gaga for, but the flavor will really get you to clean your salad bowl for sure!  This week my salads featured lettuce, green onions, and radishes from Sage Mountain Farm’s awesome organic CSA box!

I used my produce for the usual salads and added lettuce to a veggie burger here and there, but the recipes that I want to highlight are the two from Forks Over Knives.  Chef AJ’s Red Lentil Chili always gets rave reviews, but this was the first time I had ever tried it.  Sure enough, it lived up to the hype…delicious and quite popular with most members of my family.  This dish was garnished with organic green onions from my weekly CSA box.  We decided to call it “red lentil stew” because my kids thought that it didn’t really fit with their concept of chili, but whatever you call it, give it a try.  It’s a keeper in my book!

The next recipe from Forks Over Knives that we tested out this week was Enchilada Casserole.  This one got mixed reviews from my crowd, I think because of the chunks of vegetables.  Texture can be an issue for kids.  Based on flavor, it was a good recipe and although it won’t take the place of our usual bean and vegan cheese enchiladas, I know it will show up again from time to time.  Pretty easy to toss together and it uses CSA greens, and you all know how I love that!

As for the other photos above, I made kale chips in the oven.  They were seasoned with nutritional yeast flakes and Bragg’s Liquid Aminos.  Funny story, I make these every once in a while with just the Bragg’s, which is like soy sauce, and they go over well.  I like them when I am craving something salty and I have excess greens to use up.  This time I was really wanting a salty snack, and I think it turned out a bit like grocery shopping on an empty stomach, because they were S.A.L.T.Y. In fact, I was dared by my hubby to eat a whole plate of them, which I did, but boy…talk about too much of a good thing!

Last photo is of some cute  little rice rolls.  I used short grain brown rice and filled them with slivers of carrot, radishes, and greens along with a tiny bit of soy chorizo.  All yummy things from my CSA box (except the soy chorizo)!  And you know, Sage Mountain also offers wholesome green-fed pork so…you could make rice rolls with some veggies and some pork from the farm as well!

Have a great week!  If you liked this post, let me know in the comments.  I’ll post again soon with more ideas for enjoying the delicious organic produce from Sage Mountain Farm!