This week we received a box of all local vegetables – Beauty Heart Radish, Butternut Squash, Beets, a Red & Green Pepper, Romaine Lettuce, Red Potatoes and Carrots.
Immediately I put the beets in the oven to roast while I was making chicken pot pie for dinner. I ended up eating them cold one lunch, drizzled with balsamic and honey.
I used some of the carrots, the red and green pepper, as well as the beauty heart radish in the pot pie. I was very excited when I sliced open the radish. The inside looked like a watermelon!
All the veggies actually went together nicely, which makes me think pot pie is another way I can empty my crisper if I need too…
The rest of the carrots and the potatoes were put into a minestrone soup that has fed me for days. And for one night, my entire family as well.
Pumpkin was diced up and roasted in simply olive oil, salt and pepper. I ate it, as well as the twins.
Finally, the romaine got used for salad.Pin It