My early April CSA vegetable box came a week ago and showered us with a mountain of fresh greens, just as I expected. And again, I had great fun using up this bounty in all sorts of different ways.
The thing about green leafy vegetables is that they can look formidable in their raw form. But they cook down so dramatically- put them in a saute pan and a big ol' pile of big green leaves is reduced to a few tablespoons in minutes. It is easy to add greens to just about any dish that I'm cooking.
1. Spinach. I had some brussels sprouts on hand and wanted to make something warm, cheesy and comforting for a rainy evening's supper. I ended up making a gratin loosely based on this recipe. As the cheese sauce was almost done, I stirred chopped spinach into it, and it wilted instantly. Then I poured the spinach bechamel sauce onto blanched brussels sprouts in a casserole dish and baked it. The result was wonderful. I did the menu mash-up that I often do and served the brussels sprouts spinach gratin with a vegetable-heavy egg and mushroom pulao.
2. Arugula. This is the delicate leafy vegetable with a very distinctive peppery flavor and is known as rocket in some places. I used the arugula in a version of this egg and potato dish, a favorite recipe that I posted 10 years ago!
Here's the brief recipe for the potato arugula frittata:
3. Salad mix. This was a mixture of different salad greens and the taste was unbelievable. Tasting farm fresh greens- some sweet, some peppery, some mildly bitter- is a game changer and can convert you into a salad lover very quickly. We enjoyed the greens dressed simply with Caesar salad dressing.
4. Beet greens. (Or at least I think they were beet greens). My quilter friends dropped in for a sewing session and stayed for lunch, and I made some vegetable curry- basically matar paneer minus paneer and plus other veggies that I had on hand, and served it with greens jeera fried rice. You guessed it, this is just beet greens sauteed with cumin, then tossed with cooked rice. It works, folks. Greens make everything taste better.
5. Turnips. Roasting is my tried and true method for dispatching just about any vegetable so I gave it a try by making turnip fries. They were fine, nothing special. If I get turnips in the next box, I'll give it the Indian treatment to see if I like that better.
6. Snap peas. In my previous veggie box post, a reader left a kind suggestion that I try a dry subzi with sugar snap peas. I did just that with wonderful results- this might have been the best thing I made all week. Here's the recipe for a quick garlickly sugar snap peas subzi. It goes well with a homestyle Indian meal.
Make this subzi in a hot cast iron pan or kadhai for best results- the quick stir frying on high heat keeps the veggies tender and very flavorful.
I was chatting with one of my exercise class buddies as we waited for the class to begin, and she mentioned her flock of backyard chickens. She fondly described how they cluck around in her big backyard all day and nest in a coop at night. It turned out that the chickens lay more eggs than she needs, and she sells the extras to a few of her friends and neighbors (3 bucks a dozen). I promptly put in a request and since then, I've been getting a dozen fresh eggs every week- gym delivery! Going to the gym has so many benefits ;)
But seriously, I am thoroughly enjoying being more active. My weekly routine, more or less, is one swim session, one zumba class, and two fitness classes that have 30 minutes of stretching followed by 30 minutes of strength training. This covers 4 weekdays. I look forward to all of this, but the zumba class is my favorite. The instructor is absolutely adorable, the music is energizing, I laugh heartily at how ridiculous I look, and that one hour class elevates my mood for days. Why did I miss out on this fun all this time?
At work, when my boss saw that I was serious about standing at my desk (I propped up my two monitors and keyboard with boxes and thick books for 2-3 months), he authorized a real proper adjustable standing desk for me. It came last week and I love my swanky new set up.
On weekends, we look for opportunities to get out and go for long walks and to parks and playgrounds, especially now that the weather is nicer. But I definitely laze around and some rest too, or what passes for rest when you have a 3 year old kid and 2 year old puppy at home.
Have a great week, friends. Tell me what you've been eating!
The thing about green leafy vegetables is that they can look formidable in their raw form. But they cook down so dramatically- put them in a saute pan and a big ol' pile of big green leaves is reduced to a few tablespoons in minutes. It is easy to add greens to just about any dish that I'm cooking.
2. Arugula. This is the delicate leafy vegetable with a very distinctive peppery flavor and is known as rocket in some places. I used the arugula in a version of this egg and potato dish, a favorite recipe that I posted 10 years ago!
Here's the brief recipe for the potato arugula frittata:
- Saute 1 minced onion and season it with salt, ginger and garlic.
- Stir in 2 medium shredded potatoes (squeezed to remove excess water) and 1 big bag (yes, that's a technical unit of measure right there) fresh arugula.
- Saute until potatoes are tender, then pat down the mixture.
- Beat 5 eggs with salt, pepper and 1/4 cup shredded parmesan or cheddar cheese, pour the eggs on the vegetable mixture.
- Cover and cook until the eggs are set. Cut into wedges and serve.
5. Turnips. Roasting is my tried and true method for dispatching just about any vegetable so I gave it a try by making turnip fries. They were fine, nothing special. If I get turnips in the next box, I'll give it the Indian treatment to see if I like that better.
6. Snap peas. In my previous veggie box post, a reader left a kind suggestion that I try a dry subzi with sugar snap peas. I did just that with wonderful results- this might have been the best thing I made all week. Here's the recipe for a quick garlickly sugar snap peas subzi. It goes well with a homestyle Indian meal.
Make this subzi in a hot cast iron pan or kadhai for best results- the quick stir frying on high heat keeps the veggies tender and very flavorful.
- Wash sugar snap peas and cut the pods into 2-3 pieces each on the diagonal.
- Saute 1 sliced onion until translucent.
- Add 4-5 cloves garlic (sliced thin), turmeric, red chili powder, cumin coriander powder, salt. Optionally, add a diced fresh tomato.
- Add sliced pods and stir-fry until just tender.
7. Mint. I was so excited to get mint in the box, and ended up using it in mint and cucumber instant dosas. These are based on a cucumber dosa recipe that I grew up eating. (I had to laugh when I read my post from a decade ago and said I am an early bird because I wake up at 6:30 AM on weekends. Well, these days I'm up at 5 AM every single day thanks to my baby girl who is an even earlier bird.)
Here's a brief recipe for the instant dosas. If you're drowning in zucchinis come summer, bookmark this recipe because it works beautifully with zucchini too.
- Peel and shred 3 cucumbers (no need to remove the seeds) into a bowl. If the cucumbers are very watery, pour out some of the excess water from the shredded cukes.
- Cut mint leaves into thin ribbons and add them to the bowl.
- Add 1/2 cup ragi flour, 1/3 cup besan and 2 tbsp. rice flour (approximate quantities).
- Season with cumin seeds and salt, and optionally minced chili.
- Mix into a thick batter. You'll need no water; the salt will draw more than enough water from the cucumbers.
- Heat an oiled griddle and pour on a ladleful of batter. Use the ladle (or better yet, your fingertips) to spread it around carefully. Sprinkle with sesame seeds.
- Let one side cook until golden brown, then flip carefully and let the other side cook until golden brown. If cooked patiently on a fairly low flame, the dosa is crisp on the outside and wonderfully soft on the inside.
8. Kale. There were a couple of handfuls of kale that I made into a quick kadhi.
Finally, the box had some other little herb bundles (sage, thyme etc.) that I still haven't used. And there was a bottle of the farm's homemade hot sauce. Can you tell I'm loving the veggie boxes?
Finally, the box had some other little herb bundles (sage, thyme etc.) that I still haven't used. And there was a bottle of the farm's homemade hot sauce. Can you tell I'm loving the veggie boxes?
* * *
But seriously, I am thoroughly enjoying being more active. My weekly routine, more or less, is one swim session, one zumba class, and two fitness classes that have 30 minutes of stretching followed by 30 minutes of strength training. This covers 4 weekdays. I look forward to all of this, but the zumba class is my favorite. The instructor is absolutely adorable, the music is energizing, I laugh heartily at how ridiculous I look, and that one hour class elevates my mood for days. Why did I miss out on this fun all this time?
At work, when my boss saw that I was serious about standing at my desk (I propped up my two monitors and keyboard with boxes and thick books for 2-3 months), he authorized a real proper adjustable standing desk for me. It came last week and I love my swanky new set up.
On weekends, we look for opportunities to get out and go for long walks and to parks and playgrounds, especially now that the weather is nicer. But I definitely laze around and some rest too, or what passes for rest when you have a 3 year old kid and 2 year old puppy at home.
Have a great week, friends. Tell me what you've been eating!
