As I noted a few weeks ago, I try to bring my lunch to work regularly, both for cost-saving purposes and for health purposes. (Have you ever looked at the nutrition facts for some of the standard work lunch fare? Chipotle, just looking at the sodium content of your burritos nearly stopped my heart.)
We also, like the good yuppies/hippies we are, subscribe to a community-supported agriculture program, which gives us a box of fresh veggies every Saturday that we use for the rest of the week. I love the CSA program, as it forces me outside of my broccoli/baby carrots/romaine salad comfort zone. There always comes a point, however, when we’re more than halfway through the summer and I’m starting to feel the strain from the constant wondering of what to do with the dregs of the box come Thursday and Friday, before it all starts over on Saturday.
Currently, I am the proud owner of:
- one ear of corn
- one green bell pepper
- one small leek
- two habanero peppers
- two small (and slightly bug eaten, if I’m honest) bok choy
I feel incredibly guilty when I fail to use what is in the box before the next wave of veggies arrives, like I’m some sort of big CSA failure. So I decided to put it to you, brilliant readers: I have two dinners, a packed lunch, and one weekend breakfast to make before the next box of veg arrives. I feel quite strongly that I do not want to go to the grocery store between now and then, but you can assume (since it’s true) that my kitchen is well-stocked with basics (eggs, flour, spices, milk, pasta, etc.) What should I make for dinner, lunch, dinner, and breakfast that will use up the bulk of this veg?
I almost cried when I finally worked up the nerve to look at Chipotle’s nutrition facts. Same with Cosi’s TMB sandwich. The fat content of that one nearly gave me a heart attack. Literally and figuratively.
If you have any black beans, you could make a nice corn/bell pepper/habanero pasta salad? That would eat up some of that bounty (I’d use only one habanero, though. Cook the corn, slice it off the ear, dice the pepper, and dice the habanero. Maybe only use half the habanero. How much heat do you like??).
The leek and bok choy could go in an Asian-style noodle soup. You don’t need chicken, but it would be helpful (bone in)–brown the chicken in a little olive oil in a heavy pot, then remove it, saute some onion if you’ve got it for flavor, then add water. Add back the chicken and simmer for a while. After 30-45 minutes, take the chicken out and let it cool before pulling the meat apart for going back in the soup, slice your leek and bok choy and add it to the soup along with some small pasta. Season amply!
i am uuuusssseless for these sort of things. i’m not so much a “cooker.” i’d probably saute all the veggies together (aside from the habenero – i’m a wimp) and toss it over couscous. and then eat the corn on its own.
Oh, this is fun because I don’t HAVE to do it with my OWN farmers’ market leftovers (Extra kale and yet another damn peach, anyone? Anyone?)!
I’ve never had the nerve to join a CSA because I just know halfway through the summer my creativity and zeal will be zapped by the weekly surprise. And then – then there would be GUILT.
You could make a cheese and corn chowder with the corn and leek, or use the leek and the bok choy for an Asian-type soup. Do you have any Miso paste? You could add it to miso broth for a really super simple soup.
Habaneros are so damn hot, but maybe a egg and habanero frittata? With cheese on top, OF COURSE.
Good luck!
Um, if you wanted ACTUAL recipes rather than vague suggestions, I can get back to you!
We have the same problem with our CSA. Usually I ended up making a stir fry, vegetable stew or pasta sauce that I can just dump the rest of the unused vegetables in. It will require you to buy additional produce (onions, garlic, stock etc…) – but its a good way to use up miscellaneous items.
What about some phat omlettes? Or, you could save up two weeks worth of unused veggies and donate them to a local shelter (if they take perishable donations).