A very green week this week, isn’t it?
Spinach, Swiss Chard, Garlic Scapes, Snap Peas, Cilantro, Potato Onions, and Asparagus.
The first thing to go was the swiss chard.
I stripped the leaves off, chopped it up and sautéed it in oil, garlic, salt and pepper.
I’m always surprised how little it cooks down too!
Potato onions were added into the mix for my turkey burger. I grilled them alongside the garlic scapes for dinner that night. Added sweet potato fries for a side.
The snap peas were parboiled and sautéed in garlic and oil. They made a nice match with our sushi and pot sticker dinner.
Another night, roast fennel and asparagus paired nicely with baked salmon and cilantro lime rice.
Finally, the spinach was used in green smoothies and salads.Pin It