This week it includes:
-one bunch carrots (for everything)
-one half pint raspberries (eaten immediately)
-two bunches of butter lettuce (salads galore)
-one bunch of chard (stir fries + pasta)
-one bunch basil (pasta + frozen)
-one bunch fennel (sorry, given to friends! It was just me eating small bits in salads)
-bag of snow peas (stir fries + steamed)
-bag of shell peas (stuffed potatoes, salads, fried rice)
-one bunch golden beets (roasted, what else?)
VWAV corn chowder. Limey and spicey, corny and thick!Whole wheat spaghetti with cherry tomatoes, zucchini, spinach and 'parmesan'. Garlic and oil of course included. On the side is part of a steamed small artichoke. The 'cheese' recipe I used can be found here. It's originally from The Uncheese Cookbook - I've made a couple of things from the book and this was my favorite, absolutely.
Brown jasmine rice and roasted garlic, side salad with olive oil & balsamic vinegar, baked Italian tofu (I just love it lately) and balsamic-agave roasted golden beets and zucchini. The best part, that I'd base a meal around, were the golden beets.
Don't mind me, this is the first of two posts for today. I had been hanging onto these for too long.