Leaf The Meal Planning to Us!

Week-7---DFW500
I love seeing such a green Local Box! I am pretty sure I could make one HUGE salad with all the ingredients in this week’s box. A seriously green salad. But if you are not needing to serve a salad for 20, there are plenty of other ways to eat your greens!

Meal One: Nose to tail cooking, in which chefs use the whole animal, has gotten quite popular. So why are we still not eating the whole plant! Broccoli leaves are a delicious and nutritious treat, packed with vitamin A! I’ll make these broccoli leaf wraps with a parsley and pepita pesto, using my turnips in place of the potatoes.

Meal Two: My second meal might come together quick, but it is quite the beaut! I am going to try to make this Cabbage Slaw with Avocado and Grapefruit as pretty as the picture. I’ll forgo using two cabbages though and stick with my local green cabbage from Finca Pura Vida.

Meal Three: I love playing with coconut milk in dishes, and it seems like the perfect pairing for collard greens! This chicken soup recipe isn’t your typical chicken noodle, but with all the vitamins collards contain and some spice from sriracha, I have a feeling it’ll cure any common cold.

Meal Four: I’ll be making this curried chicken salad, using Lightsey Farms’ radishes. I’ll either eat it atop a bed of lettuce or stuff it in a pita with lettuce and the avocado that I (might!) have leftover.

Lettuce know your thoughts in the comments!

About Sarah

Sarah grew up in beautiful Austin, Texas with an appetite for all things delicious. She spent her early years joyfully baking and cooking and soon realized her favorite part about food was sharing it. She has stayed active in the local food movement from volunteering with non-profits to supporting local farms to getting her hands dirty building community gardens. Other than cooking, eating, and talking about food, Sarah also enjoys music of all kinds, the outdoors in general, and wine.
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