Author: Lindsay Ingalls

CSA Week 3

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I’ve been waiting all day for the email to come to tell me what will be in our share tomorrow.  Once it comes I can finally start planning my menu for the week (which starts on Wednesdays now). Before I reveal what is in our CSA this week lets recap last weeks share.

Follow Up From Week 2:

This Week’s CSA:

  • Bag of Mesclun Greens
  • Peas
  • Baby Pearl Onions
  • Zucchini
  • Garlic Scapes
  • Kale
  • Zucchini
  • Green Tomatoes
  • Red Beets
  • Frozen Squash Puree

I see fried green tomatoes on the menu this week!


Recipe: Pink Potato Salad

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Many of you have been asking for this recipe and so here it is! Enjoy!

Pink Potato Salad (beet-potato salad with mustard-horseradish dressing)

Ingredients:

  • 3 medium new potatoes, large dice
  • 1 bunch small beets, peeled and large dice
  • 1 tablespoon olive oil
  • salt and pepper
  • 3-4 sweet salad turnips, thinly sliced (or you could use radish- not exactly the same flavor but provides the crunch)
  • Dressing:
    • 1/3 cup vegenaise
    • 1 tablespoon prepared horseradish
    • 1 tablespoon whole grain dijon mustard
    • 1 teaspoon lemon juice
    • 2 scallions, thinly sliced
    • salt and pepper

Preheat an oven to 350F.  Toss the potatoes and beets together with the olive oil, salt and pepper and spread on to a sheet pan; bake for 20-25 minutes until fork tender. Remove from the oven and allow to cool slightly.

While the potatoes and beets are cooling prepare the dressing in the bottom of a large bowl.  Whisk together all of the dressing ingredients, toss in the turnips and the slightly cooled potatoes and beets.  Gently stir to combine. Cover and refrigerate for at least an hour.  Then toss again, taste for seasoning and then it’s ready to serve!

Peanutty Napa Salad

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Peanutty Napa Shells

Ingredients:

  • 1 medium napa cabbage, shredded
  • 4 radishes, thinly sliced
  • 4 scallions, thinly sliced
  • 4 cups cooked whole wheat mini shell pasta
  • 1 bunch of cilantro, minced
  • 1/2 bunch of mint, minced
  • 1/2 bunch of Thai basil, minced
  • Sauce:
    • 1/4 cup crunchy peanut butter
    • 2 tablespoons tamari
    • 3 tablespoons hot water
    • 1 tablespoon rice vinegar
    • 1 teaspoon sriracha
    • 1 tablespoon agave

Whisk the sauce ingredients in a large bowl.  Place all the remaining ingredients in the bowl and toss together.

Our 4th

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Breakfast of Toast w/hummus and sauteed potatoes and veggie sausage


Snack: Crackers and hummus


Iced coffee with soy milk - shared with Neil


Cashew snacks


Purchased his and hers travel mugs


Pink Potato Salad (beet-potato salad with mustard-horseradish dressing)


Kika


BBQ Party!


Peanutty Napa Shells

Pizza or Indian….How About Both?

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Happy Sunday (2nd Saturday)! I love long weekends! This morning Neil and I spent a few hours doing laundry and and caught up on some reading. I finally finished The Girl Who Kicked the Hornets Nest and started No Meat Athlete’s Half Marathon Roadmap.

After our laundry date we headed downtown to the water front for a walk; we did 4 miles in 68 minutes and it felt great. We are right on track for our 5k in three weeks and then it’s on to our 10k in September and then our half in January.

After our walk we headed to American Flatbread for a beer and flatbread of course. Neil and I both got a Long Trail Brewmasters Double IPA. It was so good.

For lunch we split an Evolution salad and a Revolution flatbread hold the cheese add olives.

Evolution Salad: Organic Sweet Leaf Lettuce & Mesclun Greens w/Organic Carrots & Celery, Arame Seaweed, toasted sesame seeds and ginger-tamari dressing

Revolution Flatbread: Homemade organic tomato sauce, caramelized onions, fresh herbs and kalamata olives

We also shared a half of a stout for dessert:

After lunch we did a little window shopping and restocked our beer selection; I can’t wait to try them over the next month. Now it’s time to relax with a little left over Indian food recipes from The Asian Vegan Kitchen (made last night) and a movie or two. GOODNIGHT!

Leftover Indian YUM