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Seasonal/ farmers Market meal plan - Page 2

post #21 of 28
Swiss Chard: Our favorite recipe for it is this really yummy salad, originally from Cooking Light (I think).

Swiss Chard with Pine Nuts and Raisins
1 pound trimmed Swiss Chard
2 T fresh lemon juice
1 1/2 t extra virgin olive oil
1/2 t salt
1/8 t freshly ground black pepper
1/2 c golden raisins
2 T pine nuts

Slice the chard leaves crossways into thin strips; place in a large bowl. Combine juice, oil, salt, and pepper, stirring with a whisk. Drizzle juice mixture over chard; toss to coat. Add raisins and pine nuts; toss to combine. Let stand 15 minutes before serving. 4 servings

Because I eat locally, I would probably substitute chopped pecans in place of the pine nuts now, but have yet to try it. Hope you like this!
post #22 of 28
Just picked up my stuff!!:

I got: tomatoes, new potatoes, swiss chard, parsley, 2 bags of lettuce (mixed and green) and garlic.

Tonight (already planned - side was pending) : roasted salmon w/ boiled new potatoes (a bit of the parsley, sea salt and butter) and roasted broccolo (already had that in the fridge.)

Thoughts (not yet a plan - so I'd LOVE input) for the week:

A tomato salad (using some of the parsely) - what to pair it with? I'll have more tomatoes left so I'll need something else to do with them.

A potato salad (using a bit more of the parsely and the rest of the potatoes) - not sure what to eat with that either...

Some green salads here and there...

The swiss chard - leaves in a chicken soup I'll make - stems in a stir fry.

I'd love any input about pulling this together - main dishes to serve with the sides I'm pairing, etc.

Maybe a pesto if I have enough parsely?
post #23 of 28
We get a big CSA share every tuesday, and go to the farmer's market on thursdays.
The CSA has their own recipe book, and I have a farmer's market cookbook (Gourmet's Fresh) that I love.

Just finished a dinner of:
- roasted local red potatoes
- raw snap peas
- bean salad with lots of fresh scallion
- mixed berries (strawberries, red/black/gold raspberries, blueberries)

Lunch was:
- leftover pasta with zucchini
- salad
- sauteed kale & chard with garlic & garlic scapes
post #24 of 28
Oh, I love pasta with zuchinni. Yum. We might have that for lunch.
post #25 of 28
what a great thread and such great ideas & recipes!

yum! :
post #26 of 28
Yep, that mystery veggie is a kohlrabi.

We've been getting them in our share, too. I have been either using them in soups (like a turnip or parsnip), or peeling them and chopping them for salads (raw).

I'd love any other suggestions!
post #27 of 28
Quote:
Originally Posted by chinaKat View Post
Yep, that mystery veggie is a kohlrabi.

We've been getting them in our share, too. I have been either using them in soups (like a turnip or parsnip), or peeling them and chopping them for salads (raw).

I'd love any other suggestions!
Kohlrabi is GREAT stir fried w/ garlic & ginger. It was a mystery vegetable for our CSA last year & I loved it. Never had it before
:
post #28 of 28
I don't know if this has been mentioned yet but there is a book called Simply In Season and is a great resource for what is usualy in season and great recipes to go with that I would check it out. I really like it!
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