Even though this last week was incredibly busy, I still found a little time to put up some asparagus sauce for soup or to use on pasta. I didn’t have a chance to use my asparagus from the previous week, so I had the perfect amount to make 2 containers of sauce and put them in my freezer. I got the recipe from Relish insert in the Daily News. It was so simple.
In addition to asparagus, we got 8 oz of strawberries, 1lb green beans, 8 oz lettuce mix, 4 oz of green garlic/scape, 1 head of red butter lettuce, 8 oz spinach and a bunch of dill. The strawberries didn’t last the night, they were so much more tasty that the extra big California strawberries. I cooked the green beans using my favorite recipe – Garlicky String Beans – from the Food to Live By cookbook. What I really like about this recipe is that the beans can be eaten warm or room temperature – using either a fork or your fingers (my kids really like this part).
Garlicky String Beans
1 lb green beans or yellow beans (or a combination of both)
1 TBS olive oil
1 TBS fresh garlic
1/2 red bell pepper (optional – it really adds a nice color)
Fresh ground black pepper
1. Fill a large bowl of water with ice cubes and set aside.
2. Bring a large pot of water to a boil over high heat. Add the beans and 1 tsp of salt and cook until the beans are just crisp-tender, about 5 minutes. Immediately drain the beans in a colander, then plunge them into the bowl of ice water to stop the cooking. Drain the beans again in the colander.
3. Heat the olive oil in a large skillet over medium heat. Add the garlic and bell pepper. Cook, stirring constantly, until the garlic is fragrant, about 2 minutes. Add the drained beans and cook until heated through, about 2 minutes. Season with salt and pepper to taste and serve hot or at room temperature.
When I made this recipe I used my green garlic and a couple of tablespoons of sliced garlic scapes. It was good, but I really like a lot of garlic in this recipe, so I would use regular garlic instead.
Of course we’ve had salad with nearly every meal – sometimes even breakfast. I’m still learning how to be creative with lettuce and salad mixes. I did make a couple of salad dressings. One using cilantro and lime juice and another using red wine vinegar and maple syrup. Both provided us with some nice options for toppings. I also used the dill to make a dill dip that we can use on sandwiches or with raw vegetables. I’m going to either blanch and freeze my spinach, or make creamed parmesan spinach.
My most exciting recipe experiment recently was to make braised radishes. I really like radishes, but my family isn’t as excited as I am. I still had a bunch from week 1. I have to say, the experiment was very successful. My whole family ate them!
Week 3 is just around the corner and I’m exited to figure out ways to ‘use it up’.