Fresh Picks (June 18)

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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.

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I stripped the leaves off, chopped it up and sautéed it in oil, garlic, salt and pepper.

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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.DSC_0669

Another night, roast fennel and asparagus paired nicely with baked salmon and cilantro lime rice.DSC_0698

Finally, the spinach was used in green smoothies and salads.

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1 thought on “Fresh Picks (June 18)

  1. I am always so impressed with your cooking and ability to use all of those random veggies. They would probably sit in my refrigerator and rot before I finally figured out how use them.

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