Greetings to each of our members! Now that we’re into Week 3, you’re most likely feeling more comfortable with how all this works, and hopefully more at ease with trying new vegetables.
I’m sure you each have your own favorite methods of preparing most of the vegetables in our share this week. So I tried to find some unique things for you to do and try. Although there are many recipes that call for the winning combination of roasted beets and goat cheese, the honey-dijon vinaigrette really enhances that combo in the recipe titled “Roasted Beet Salad with Walnuts, Goat Cheese and Vinaigrette”. If you don’t care for goat cheese, I have found feta cheese to be a nice alternative.
If you’re looking for ideas on what to serve with those amazing brats from Von Hanson’s, try the “Green Beans with Zucchini” recipe. It takes so little time to prepare and if someone grills the brats for you, dinner will be ready in no time!
You’re probably wondering: why TWO Asian Noodle Salad recipes? Good question! First of all, although the dressings are somewhat similar, I like the choice of a hotter, spicier one if that fits your mood that night. Second, they both use several of the vegetables offered in this week’s share. And finally, one calls for pasta noodles (linguini) and the other calls for the vegetables themselves to be the “noodles”, by the use of a mandolin, julienne peeler or spiralizer. I personally do not have one of those fancy electric spiralizers, but I do have a small hand-held one, and that works for me. I like the versatility of both of these recipes. They call for red/purple cabbage, but since I had only green, it worked just as well. And by simply adding a little more yellow, red or green bell peppers for color, it’s still a beautiful salad. Once again, use what you have on hand, according to your family’s taste.
If any of you have recipes you’d like to share in future newsletters, I’d love to include them. Thank you to Jill Flaherty for sending her recipe for Rhubarb Muffins. I saved it in the archives for the next time we have rhubarb in our share. Have a great week everyone!
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