I have so many vegetables. Not only did I stock up for my raw detox weekend, but my mom also stocked up for my raw detox weekend (and sent all of the vegetables home with me) because she worried that I was going to starve. I’ve got a full fridge. Instead of basing this post completely on this week’s The Farm Table delivery–though it’s a good one–I’m going to plan meals using all of the vegetables in the fridge.
Here’s what we’re looking at:
Patty pan squash
Here’s what we’re going to do with it:
Crunchy cool jicama salad (uses grapefruit and jicama): We’ve got a Food Co-op Picnic to go to on Sunday and this’ll be the perfect side dish to pack.
Smoothies (uses cabbage, cantaloupe, banana, cherries): ‘Cause smoothies. Duh.
Salad niçoise with basil vinaigrette (uses green beans, radishes, mixed greens): Veganize the recipe by leaving out egg, replacing the tuna with chickpea tuna salad; Bringing this to to picnic on Sunday!
Stir fry (uses broccoli, mushrooms, bok choy)
Frisee salad with roasted mushrooms (uses frisee, mushrooms)
Yellow squash with fresh basil and pecans (uses yellow squash)