Cooking on: Oct 7-13

Oct 7-13: kale, mustard greens, tomatoes, bell peppers, spinach, pears, beets, broccoli

Monday: Curried Mustard Greens with Kidney Beans again

Tuesday: Garlic Sauteed Spinach using the spinach, just needed less salt.  And the leaves to be washed better.  oops. Also made beet fries based off of a couple recipes.  Just baked the cut up beets smothered in oil on a baking sheet.  

Wednesday: Oven roasted broccoli using the broccoli, my new favorite way of eating broccoli by our favorite chef Alton Brown.  While this didn’t use vegetables, I wanted to remember we made blackened tuna since it was really easy prep, and we made Roasted Garlic Soup using garlic cloves we bought from the CSA farmer.  These items, plus the cheese garlic bread we made, used 50 cloves of garlic in one night.  Weeeee!



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