Week 2 in the land of veggies was a HUGE improvement over week 1. I ate all of the vegetables in the first box. My favourite was roasting the potatoes, carrots and beets. Delicious. I redeemed myself with the Swiss chard. I prefer it steamed with salt and butter. The lady at the farmer’s market was right about that. On to week two!
Week 2 the box contained:
- red potatoes
- green garlic
The first night of the week was swiss chard redemption, mashed red potatoes, peas and carrots and little meat pies. It was divine. I could eat that all week. I wasn’t quite convinced that you’d be able to taste the difference with local produce. I was wrong. The potatoes and carrots were crazy good.
Two things surprised me this week. It turns out that I like raw kale in salads and I also like roasted beets. Even better, I found a recipe that combined both into what turned out to be my favourite meal of the week. A salad of mixed greens with kale, roasted beets, goat’s cheese and spiced nuts. (It was supposed to be walnuts but I didn’t have enough so I did a mix of walnuts and pecans.) The recipe for the nuts can be found here.
For the salad:
3-4 beats, cubed
candied spiced nuts
seasoning (we used Cavendar’s)
Cube the beets and toss with a little oil olive. Season and place in a small roasting pan. Roast at high heat (400) until tender, approx 45-60 min. Once the beets are done let them cool a little. Dress the greens in a little oil and vinegar. Slice the red onion thinly. Top the greens with onion, beets, crumbled goat’s cheese and nuts. I’ll definitely be making this again.
Kendra found a recipe that involves roasting the cabbage whole. I’ll let you know how it goes.