Spring 2018 Week 3 (April 25th)

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Curly leaf kale, asparagus, onion, spinach, green cabbage, miner lettuce, chinese broccoli, rainbow chard, radishes, leek, beet, brussels.

Did anyone make the Pad See Ew recipe I linked last week?  It was even better than I hoped!  More Chinese broccoli this week and you could throw in cabbage and I had a few carrots on hand for color. Oh, and I found the noodles in the refrigerated section on the far right side of Southeast Market 422 E 900 S. It’s a 2 pound pack (instead of 1) so I doubled the sauce recipe.

Make the kale into this wild rice gratin for a hearty side or main dish. I’ve made it a few times and it’s a great way to get green leaves in the kids.

Beets my two favorite ways: creamy or roasted.  For the creamy recipe I like to add dill and you can dice small cubes if you don’t have a mandolin to get those perfect juliennes. For roasted, peel and cut in wedges, toss in olive oil and roast covered until soft and then take the lid off if you want to crisp up a little. Serve at room temperature on a bed of spinach or miner lettuce (or not) with a sprinkling of goat cheese (I prefer creamy chevre), walnuts, and reduced balsamic. I’m kind of a Trader Joe’s fanatic, they have the best price on cheese and balsamic glaze. So if you’re driving by grab chevre and gruyere.

As for the asparagus, grilling is a great option with this fabulous weather.  I thought I’d share a recipe for the best quiche I’ve ever had. It’s kind of decadent, my friend’s Christmas breakfast, but heavy cream doesn’t need to wait for the holidays:

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