June 1 - 7, 2012

In the box:

Asian greens (Pak Choi) - W
Asian greens (Tatsoi)
Broccoli - F
Carrots
Chard - T
Fennel
Green garlic - W, R
Kale - T
Lettuce
Radicchio - R
Strawberries

In the fridge:

lettuce - Su
carrots - Su
green garlic - T, W, R
leeks - T, W

Groceries:
potatoes

feta cheese

italian sausage

Menu:
Friday: Broccoli, Leftover Mashed Turnips, Roasted Turkey

Saturday: Dinner Out

Sunday: Salad with Chicken Bucket Meal

Monday: Chicken Salad Sandwiches with Carmelized Fennel and Salad

Tuesday: Leafy Green Strudel, meat of choice

Wednesday: Pak Choi Potato salad, meat of choice

Thursday: Radicchio & Beans

Recipes:

http://www.yummly.com/recipe/Leafy-Green-Strudel-Recipezaar

Debbie's Potato Salad with Pak Choi, Cilantro and Scallions
4 medium-sized potatoes (red or yellow, doesn't matter)
4 or more stalks of pak choi, with leaves
2-3 tbsp. finely minced cilantro
2 large or up to 4 small scallions, finely sliced
2 tbsp. cider vinegar or lemon juice or lime juice, or a combination of any
1 clove garlic, crushed and/or finely minced
1/2 tsp. salt
1/2 tsp. sugar
3 tbsp. olive oil
diced kalamata olives (optional)
feta cheese (optional)

Put washed whole potatoes, with skins, in a pot; cover with cold water, add some salt, bring to a boil, then turn down heat to medium and cover/boil 10 to 12 minutes or so, until they pierce easily with a sharp knife. (You want them to be just al-dente; don't cook them so long that they split and fall apart.)

While potatoes are boiling, wash any dirt away from choi leaves, and chop into small dice (like you would celery for tuna salad, say). Chop up the darker green leaves too. Mince your cilantro and chop the scallions.

Combine vinegar and/or lemon/lime juice, garlic, salt, sugar, oil and cilantro and whisk together.

Drain potatoes when done (save the water for soup-stock making), and when cool enough to handle (but still warm!), slice as carefully as you can (to keep the skins intact; do the best you can - sometimes it works better than others but don't worry about it, it still tastes good!), and then dice the slices. Toss warm* diced potatoes into a bowl with choi, scallions, optional olives and feta. Re-whisk the dressing and pour over the warm potatoes and veggies. Stir well to mix, then refrigerate until completely cooled.

*the dressing seems to be absorbed better when the potatoes are warm.


Escarole and Beans, plus...
There are LOTS of recipes out there with varying combinations of escarole and beans, some with sausage and pasta, some with garlic and pepper. Here's a kind of overview I compiled. Use this as a guide, and come up with your own variations!

1 – 2 heads escarole, washed carefully and chopped coarsely
1 – 2 cloves garlic, crushed
1 can white, cannelli, kidney, or other beans
salt and pepper
optional pepperoni or Italian sausage, sliced
optional pasta!
optional parmesan cheese

Sauté the garlic (and optional sausage or pepperoni slices) in olive oil. Add escarole, cook until tender (if the greens are dry, add a splash of water). Add beans and heat through. Add salt and pepper to taste. If you’d like it with pasta, boil pasta separately then stir in with rest of ingredients. Top with grated fresh parmesan if you like!