Greens for days! It’s been a little challenging keeping up with the share because of Marc’s stomach bug. He’s been to the doctor and he’s on the mend, but for now he’s on a bland diet. They actually call it a bland diet and those are the two saddest words strung together. His meals have consisted of saltines, broth, plain rice, plain potatoes and Liberte lemon yogurt for breakfast. I’ve had to get creative and make Marc something plain for dinner and then add flair to my meal for something plain+.
The pretty red carrots and some summer squash made for a delicious veggie and rice bowl. Marc had the rice plain and I’m sharing the recipe for the tasty veggie bowl I made for me. Another night, I sautéed a bunch of the chard in olive oil with sea salt and served the greens with a side of scrambled eggs for another easy meal. I love beets in smoothies and I’m hoping to use the beets and their greens in smoothies soon. Hot pink smoothies are the best smoothies.
This week we received Russian kale, red fire lettuce, swiss chard, yellow summer squash, baby red carrots, baby red beets, parsley, basil and garlic chives.
I usually make salad with the lettuce from our CSA, but I’ve been reserving a few leaves for summer BLT’s. I waited until the tomatoes were really good and I bought a loaf of bread from my favorite small bakery. My ultimate BLT.
These red carrots are such lookers! Baby carrots that didn’t need any peeling at all. Just a quick chop and a sauté and they were as sweet as candy.
I really loved my veggie bowl and I didn’t have one bit of guilt when I had two Thai Peanut Popsicles after dinner. Feel free to sub in whatever seasonal veggies you have on hand to create your own veggie bowl over the cilantro lime rice. If you can get your hand on beautiful baby carrots at the farmers market, I highly recommend using them for this dish.