This week in my Fresh Picks box I received cabbage, swiss chard, a red pepper, red potatoes, onions, butter lettuce, parsley, and zucchini.
I was a bit confused to see that some of the products were from Mexico. I read the mission statement on Irv and Shelly’s website and it is to sell local, organic produce. However, the produce was all very fresh and still all organic.
My plan for this pile of food?
1. I cut up the red potatoes, zucchini, red pepper along with some carrots I had in the fridge. Tossed them with some olive oil, salt and pepper and roasted them in the oven at 375° for about an hour. I served it with salmon fillets that I buy in bulk at costco, frozen. Takes about 15 minutes to defrost under cold water. The Salmon was dressed with lemon, olive oil, salt and pepper and baked for about 30 minutes along with the veggies.
2. The cabbage was stuffed inside eggs rolls. This week at Jack’s school they had an ‘International Day’ and parents were asked to bring foods from their culture. I still have some left. Probably will end up as cole slaw as Jack loves it.
3. I plan to use the butter lettuce one night in a salad. Probably something simple like lettuce, tomato and feta in balsamic vinaigrette. Perhaps along side some left over mini hot dogs?
4. The Swiss Chard will be cooked in one of my favorite recipes from my Appetite For Reduction cookbook, the recipe is also online – Hottie Black Eyed Peas. It calls for kale or collards but I’ll just substitute. I leave out the hot sauce so the kids can eat the beans and just put it on for Adam and I later. Sooo yummy. If you get a chance, try it!Pin It