So, in order not to get buried under the CSA landslide, we’ve had to up our level of weekly meal planning. Since we pick up our vegetables at the farmer’s market on Saturday, we also take stock of the situation on Friday night, realizing that we still have leeks, zucchini, and green beans from the previous week…
We diversified this week’s haul with a few specific meals in mind, and a little more of a plan. For us, chard and kale are givens. We eat those in the first few days with red and yellow lentils, usually sauteed with onions and garlic, an occasional shake of garam masala. Kale and quinoa salad (a la Fat Cat Pie Co.) is another new favorite. A new dish that could be a recurring one is this roasted cauliflower with kale. Obvious, simple, really good.
You don’t need a recipe for this, I know, but here’s what I threw in:
- 1 head cauliflower, cut into florets
- 1 bunch kale, washed and cut
- 1 small bunch of scallions, green and white, chopped
- a few glugs of olive oil (depending on size of cauliflower and kale bunches)
- a squeeze of lemon juice (about a tablespoon)
- salt and pepper, garlic powder, red pepper flakes (optional) to taste
Toss together, roast on a sheet pan at 420 degrees for 35 – 40 minutes, or until the cauliflower is brown and tender, done to taste (which sometimes varies within households, I’m coming to learn). I might give the cauliflower a 15 minute head start next time, then add the kale. The best part of this are the brown edges on the cauliflower and the crunchy kale, the best parts of roasted cauliflower and kale chips.
Other flavor options: bread crumbs, parmesan cheese, fish sauce, turmeric, cumin seeds (not all together in the same batch, but you get the point).
Future vegetable plans:
- sour garlic dill pickles or half-sours with garlic scapes
- Davina’s zucchini cakes (with green and golden zucchini) adapted from Cooking for Kids and Cowboys.
- roasted beets
I’ve got a lot of reading to do.