In our box from Two Small Farms on Friday, we were inundated with greens – Orach (a purple relative of spinach), Escarole, Arugula, and Lettuce. Guess what we will be eating this week?!
In our box, March 27th:
Orach
Leeks
Escarole
Baby Turnips
Chantenay Carrots
Arugula
Parsley Root (with parsley attached)
Lettuce
Celery
Sunday: Grilled Lamb Chops, grilled leeks, sautéed orach, Israeli couscous, salad (I mixed the lettuce, arugula and a bit of parsley together)
Monday: leftovers (kid’s have swim practice)
Tuesday: Roasted Chicken with Glazed Turnips and Carrots, salad
(I will then make chicken stock with the bones, parsley root, carrots and celery, which I will use the next day in the soup)
Wednesday: Cannellini Bean Soup with Roasted Italian Sausage and Escarole from Kayln’s Kitchen, fresh bread and salad
Thursday: Salmon roasted with leeks, carrots, salad (or leftovers, as we have a lot of food going on the prior two days)
Friday – mini block party
We have lots of carrots this week, so they will definitely go into lunches and maybe something for Cookie Thursday. Maybe I can think of something for our Friday mini-block party. Any suggestions?
Meyer Lemon and Cranberry Buckle (recipe)
Family Dinner Plan: Still with the freezer
In the Kitchen with Chez Pim: Marmalade
4 Comments
Great looking menu! I made Kayln’s Cannellini bean soup last week and it was delicious! Make a carrot ginger soup with all those carrots or roast them with olive oil and salt and pepper. now my mouth is watering;)
Twitter: kitchengirl
roasted carrot soup is a great idea – I could serve that in little cups for the mini-block party! Great suggestion….
i might have to steal some of these ideas. i made a shepherd’s pie (using ground veg turkey) for the parsnip root and carrots, but looking at all of the orach is intimidating – especially since i had purchased a big bag of rainbow chard the day before!
Twitter: kitchengirl
I really liked the Orach – the flavor was a bit milder than regular spinach, IMHO. I just ended up sautéing it with olive oil and garlic powder. Very tasty! It also cooks down quite a bit, so one bag was enough for one dinner for two adults.
I like the shepherd pie idea, I had not thought of that and it would be good with the carrots and parsnip root. My parsnip root went into chicken stock last night, and added a great flavor.