CSA week 3 (may 28-june 3)

tatsoi, bok choy, red leaf lettuce, rainbow swiss chard, cabbage, baby vidalia onions, squash and zucchini, cauliflower, sugar snap peas, Asian broccoli. 

Wednesday supper:

Thai inspired pasta with sautéed tatsoi and garlic. The sauce for the pasta had honey, soy sauce, peanut butter, cooking oil (good with sesame oil, but we're out), cilantro, and toasted sesame seeds. This would have also been good with some chopped green onions. Y'all like that fancy rotini/macaroni pasta communication? Just using what we had. 

Saturday lunch: 

Chicken salad bibb lettuce wrap with sugar snaps and leftover pasta. I made mayo for the first time to put in the chicken salad. 

Monday supper:

Roasted cauliflower, fresh Asian broccoli with edible flowers, and fried squash. 

Tuesday supper: 

Salad with bibb and red leaf lettuces, blueberries from another local farm, and sugar snaps. And pizza with Trader Joe's whole wheat pizza crust, broccoli, spinach, pepperoni, and cheese. 

Extras: 

More swiss chard pesto. This time I uses lemon thyme from my garden instead of cilantro, and almonds for the nuts.