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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:

Jicama
Daikon
Broccoli
Cauliflower
Green beans
Mushrooms
Sweet peppers
Radishes
Asparagus
Yellow squash
Bok choy
Patty pan squash
Frisee
Grapefruit
Cantaloupe
Cabbage
Banana
Cherries
Mixed greens
Celery

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!

Patty pan squash stuffed with cajun white beans (uses celery, patty pan squash, sweet peppers) with sesame dijon asparagus:  I’ll be seeing you on Friday, patty pan squash.

Stir fry (uses broccoli, mushrooms, bok choy)

Frisee salad with roasted mushrooms (uses frisee, mushrooms)

Braised daikon in mirin and shoyu (uses daikon) with roasted cauliflower in lemon-tahini sauce (uses cauliflower)

Yellow squash with fresh basil and pecans (uses yellow squash)

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