This week I received parsnips, tomato puree, asparagus, yukon potatos, arugula, spinach & chives.
So, what to do with this assortment?
I had already bought a pound of grass fed ground beef which I was planning on making into bolognese sauce. So I used the tomato puree in that. Just saute finely chopped onion, carrot and celery (recipe suggests 2 tablespoons but I add much more and it tastes great) in olive oil for about 5 minutes until tender. Then add ground beef and some salt. Get some of the pinkness out, like about 3 or 4 minutes. Then add a cup of milk, simmer for 10 or 15 minutes. Then add a cup of white wine for another 10 or 15 minutes. Finally add two cans of diced tomatoes (I used the tomato puree and one can of diced tomatoes). Simmer at your lowest setting for 3 hours. Serve over whole wheat pasta and top with parmesan. Yummy!
The parsnips, yukon gold potatoes, and asparagus got put in with roast veggies. I like to clean out my fridge this way. Anything I have, zucchini, sweet potato, carrots, peppers can be added. Just toss with olive oil, salt and pepper and roast at 350 for an hour. I put it next to any meat. I decided to bake salmon in a little olive oil, lemon, salt and pepper this time. I still had extra parsnips but they last a long time in the fridge so I can use them again the next time I need a veggie clean out.
Spinach was paired with almonds, cranberries, and feta with a balsamic vinaigrette for a side salad.
Chives also got put in a salad. I love Jamie Oliver’s chopped salad. If you’ve been to my house a few times, chances are you’ve had it. Romaine, tomatoes, diced red pepper, diced red onion, feta, chives, basil, mint and parsley. I add chick peas from a can and sliced salami to make it a meal.
I didn’t think I could pass another salad off on Adam, so with the little bit of arugula I had, I made a little salad for myself for lunch. Used a recipe from Ina Garden with stuff I already had in my fridge – Arugula, Watermelon and Feta Salad.Pin It