We've moved on from the cabbage. Now we're on to the weeks of green beans. In this week's CSA: basil, onions, eggplant, green beans, yellow wax beans, new and yukon gold potatoes, and broccoli.
We used the very last of last week's cabbage to make a lime cabbage slaw for use on tempeh tacos (which were absolutely yummy).
(Recipe in Feeding the Whole Family)
Our first variation on green beans was this really fresh Swiss green bean salad that we served with tofu egg salad sandwiches. Diced tofu replaces the egg in the sandwiches, which we were skeptical of at first, but it really works. The recipe includes a mayo made from silken tofu, so it's completely egg-less, but we just used regular mayo.
(Recipes in Enchanted Broccoli Forest)
This green caponata over creamy polenta was an excellent way to use up a lot of our produce. The eggplant, onions, and basil all went in here. Really, really tasty.
(Recipe in Just in Time!)
And finally, the broccoli went into our Aglio e Olio pasta recipe. This is a really simple and quick weeknight meal. Instead of broccoli, you can add whatever veggie you have on hand, or add no veggies at all.
Aglio e Olio with Broccoli
1 head fresh broccoli, cut into florets
1/2 lb. angel hair pasta
1/2 C. extra virgin olive oil
4 large cloves garlic, minced
1 1/2 tsp. dried red pepper flakes
1 tsp. salt
Parmesan cheese for garnish
1. Bring a large stockpot of water to boil. Blanch broccoli for about five minutes.
2. At the same time, heat olive oil in a large skillet with high sides over medium heat. Add garlic, red pepper flakes, and salt.
3. Using a spider or slotted spoon, remove broccoli from water. Let drain for a moment and then add to the pan with olive oil and garlic. Saute for about 10 minutes.
4. While that's going, bring the stockpot water back to a boil and add the pasta. Cook according to package directions and then drain.
5. Add pasta to pan with olive oil and use a tongs to turn and coat.
6. Serve topped with fresh grated Parmesan cheese and enjoy!