Although the weather has been cool this week, it's getting warmer and it's nice to have vegetables from Vicki that require little or no cooking.
I think I will make a cucumber salad with those delicious cucumbers, a green salad with the lettuce, and a bean salad with the green beans.
I have a delicious recipe for the red cabbage, but it's sort of autumnal. I'll post it; you might want to keep it in mind for fall.
I braised last week's broccoli and chard with garlic and cumin and used it as a taco filling, which was delicious! I wasn't sure what to do with the long broccoli stalks, so I just cut away the thick outer layer and then cut into sticks; it made a good snack while I was cooking (like you'd snack on carrot or celery sticks).
I'm still looking for great ways to use collard greens and would love any suggestions.
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1 comment:
Amy -
This week, after washing, I ripped the collards greens off the ribs tossed them in a bowl, covered it with saran wrap while I roasted a diced sweet potato (which I had tossed with olive oil and salt) in the oven. When they were both done, I mixed them, some cooked frozen corn and tossed it all with some soy sauce. It will be a side dish for tonight's Shabbos dinner.
Ruth
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