LeeksAll are on the 'like' and 'know what to do with' lists except radishes. Sundance Tree Room restaurant this past weekend. If memory serves, the salad consisted of frisee, roasted baby beets, sliced radishes, and blood orange segments in a citrus vinaigrette -- all topped with a nice chunky sea salt and freshly grated black pepper.
Cooking Green: one of the following two possibilities: kale or spigarello
Cabbage: Either Red or Savoy
Another certainty is making my favorite pesto, adapted from The Voluptuous Vegan.
... makes 25 - 2 tablespoon servings
3/4 cup walnut pieces, toasted
1 bunch parsley, ends trimmed
1 large garlic clove, pressed
2 tablespoons lemon juice
1/3 cup extra virgin olive oil
1 teaspoon mellow barley miso
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine all ingredients in a blender, adjust salt and pepper and use or freeze.
This pesto is incredible by itself on a spoon or used any any of the ways you see pesto in the wild. It really does freeze amazingly well; we've just used some from last fall and it was delicious.
Nutritional Information (per the Calorie Counter at MyFoodDiary.com)
Calories: 51, Total Fat: 5.2g, Saturated Fat: .6g, Cholesterol: 0mg, Sodium: 37mg, Carbohydrate: .9g (.4g dietary fiber, .2g sugar), Protein: .7g
I'm planning a vegetable tagine with couscous for dinner tomorrow using the greens, turnips and carrots with a few other items added, like chickpeas and ras el hanout from my dear friend Mohamed. Aside from that I hope to make a veloute from the fennel and the leeks. I'll eat the apples raw.
Ambitious plans for the first box of the year no doubt ...