This week we received golden zucchini, lettuce, broccoli, amaranth, snap peas and green beans.

I think I figured something out this week. These veggies are very fresh and it really makes a difference to cook them right away.

I steamed the green beans that evening. They were so sweet I had to check to see if they were a special kind. No, just farm fresh green beans.

I also grilled the yellow zucchini that evening with a little olive oil and salt and pepper. Delicious. Tasted like a mix between squash and zucchini.

Brocolli was steamed and fed to all the kids next to mac and cheese. Again, it was so fresh it didn’t need anything extra.

Lettuce was used in a greek salad – tomatoes, cucumbers, red onions, olives, feta, dried oregano dressed in lemon and olive oil. I grilled chicken marinated in garlic, lemon, olive oil, oregano, a dash of sugar, salt and pepper and paired it with the salad. Finally, we toasted pita and spread hummus on top for a meal.

Snaps peas were sautéed with garlic and olive oil until soft.

I really wanted to work with the amaranth, it looked so interesting and I wanted to try something new. I saw it in some Indian dishes. Unfortunately it did not end well for the poor leafy purple. It ended up wilted before I could cook it.