CSA recap - how to eat your greens

Maybe I should start a new food blog to organize all of my CSA-related accounts, but...then I wouldn't have any posts over here.

I realized it might be more interesting and helpful to share not just a list of what produce the CSA provides every week, but more comprehensive information on what I end up making with that produce, in case you find yourself with these various veggies on hand.

Thus far, I've had...

- lots of salad, garden salads with red and green leaf, a great grilled chicken caesar with the romaine

- strawberries, eaten plain and with shortcake. I always make the classic Bisquick recipe.

- linguini with rainbow chard and bacon (subbed for pancetta in this recipe) with a few splashes of balsamic vinegar added while cooking the chard

- *swiss chard, grape tomato, and basil frittata

- "Warm Sesame Slaw Salad", a Rachel Ray recipe. Not a bad way to quickly and easily use up some cabbage. I had the few ingredients on hand.

- "Vegetarian Southern-style Collard Greens" - picture, recipe, post

planned...

- *garlic naan personal "pizza" topped with mozzarella cheese, as well as rainbow chard and baby bella mushrooms sauteed in olive olive with minced garlic and onion

update: I sauteed the veggies last night and assembled the pizza today for lunch. It was quite tasty and much better than my typical lunch-time Lean Cuisine.

- tortellini soup with italian sausage, tomatoes, and cabbage

- sesame noodles using this recipe from Everyday Food magazine and subbing out broccoli for more swiss or rainbow chard

I'll post on how these turn out and what this week's selection provides after my pickup today.

*more or less my own creations/adaptations