This week I turned our first share into a few spectacular meals, including fresh sugar snap pea soup and awesome eggless dinner rolls (I substituted Smart Balance for the butter in the recipe).
Honestly, the soup looked a lot brighter in real life. The lighting is not so good, and it has literally rained the last 10 days around here.
Since I was stumped about what to make with the kale, which quite honestly, is not a favorite of mine, my friend Shana shared with me a recipe she picked up in her years of living in Spain. It is so simple and so delicious, and involved kale, potatoes (how can one not love anything with carbs), onion and garlic.
Rather than boiling the potatoes like she suggested, I quarted them, tossed them with herbs from my garden and salt and pepper, and drizzled them with olive oil.
I baked them for 45 minutes at 375 degrees. While they were cooking, I sauteed the chopped kale and some swiss chard that I didn't realize was in our share (it was hidden with the lettuce) in a little olive oil with onion and garlic. Then you just serve the potatoes topped with the kale.Add a simple salad and you have a wonderful summer meal.
I love how inspiring the CSA produce has been. It really gives me a respect of what I'm eating, and how it came to my plate. I really hope the motivation continues for the rest of the summer.
To see what's on other blogger's plates this week, head over to Momtrends and Nicole's Friday Feasts!