Here are a few ideas for how you might use your box's bounty this week. The items from the box are in color:
Grilled Veggie Kabobs with cherry tomatoes, peppers, mushrooms, onions, and hunks of marinated tofu
Beet Orange Salad
Peel, cube, and roast beets on a baking sheet with a drizzle of olive oil until fork tender. Let cool before adding to a salad of romaine lettuce, cucumbers, and orange sections. Dress with a mix of balsamic vinegar, olive oil, and dijon mustard.
Grandma Helen's Hungarian Spinach/Kale
My Great Grandma Helen handed down this preparation for spinach, and it works well if you steam the kale and then chop it finely. Saute some chopped green onions, add in the chopped kale, a few Tablespoons of Smart balance, and a handful or two of seasoned breadcrumbs or corn-flakes crumbs (depending on how bready you like your kale). This also works as a stuffing for fish roll-ups (tilapia or sole), or for large mushrooms.
Baked Potato Bar
We like to top potatoes with flaked tuna or sour supreme and chives, or leftover broccoli.
Joy of (Modified) Pancakes with Blueberries (see recipe posted below)
Tunisian Vegetable Stew
This stew makes use of peppers and red cabbage. It is delicious served over rice or couscous. Check out the recipe posted below.