Archive for May, 2013

Week 3: Burrito Bowl with Microgreens

I make burrito bowls pretty regularly. They are a fantastic quick meal that makes me feel relatively healthy.


Today’s lesson is to not mess with that recipe. Microgreens are NOT acceptable substitutes for lettuce. They have a weird texture but the thing that really makes them not work is the dark intense bitterness. SO GROSS. 

First time since this started that I haven’t liked my dish :/


Week 3: Basket

After a fun long weekend, the basket is back! Somehow we’re going to have to finish a week’s worth of food between Wednesday morning and the following Monday. Yikes!

Also, I’ve been added to the list of blogs on the Lancaster Farm Co-op’s Pinterest page! Check it out at:


1 Head Red Romaine Lettuce

1 Bunch Asparagus

1 Bag French Breakfast Radishes

1 Bunch Red Scallions

1 Bunch Garlic Scapes

1 Bunch Red Kale

1 Head Green Endive

Week 2: I Dreamed a Kale Pesto

This recipe sounded delicious to me.  Unfortunately, legit summer (and vacation season) is upon us and has swept away my logical winter routines. Due to memorial day weekend, I was only able to prep the kale and chop the garlic. But definitely putting this back on the “make later” shelf.

Lesson learned from this week? A magic bullet is apparently NOT an appropriate substitute for a food processor. I might have tried to blend something only to end up with a Bullet that made strange dying noises. Time to start buying kitchen appliances. >.>

And speaking of which, my roomie just got a fancy salad spinner which will make dealing with this bombardment of leafy greens much more tolerable.

Also, our friend Hema is moving about 10 min away from us for a summer internship! Hopefully we can take advantage of her foodie expertise and force feed her some of these vegetables at the same time 🙂


Week 2: Burrito Bowl

My roommate and I currently have a ridiculous amount of lettuce so last night we decided to team up and try to finish off a good chunk via a burrito bowl before we both go out of town for the long weekend.

This is only 1/3 of the lettuce we have to finish off

This is only 1/3 of the lettuce we have to finish off


Prep was pretty quick as usual – she got to try out our new knife on the green peppers (a green thing I’ve never eaten outside of a pizza before!)

Surprisingly tasty

Surprisingly tasty

I boiled some of the dried beans my mom got me about a year ago. These have been life savers because I can make just the right amount of refried beans without having to open up a whole can – and they store nicely in the pantry for basically forever. Seriously need to get more of these via the Indian food network: where people going home (be it India or Michigan) bring back things that their friends’ parents have sent along with them. This is usually limited to sweets and muruku but I suppose I can Americanize it a little bit 😛

Anyways, I basically boil the beans, cut up lettuce (and now green peppers) and then mix it in a bowl with some shredded cheese. Top it off with sour cream and salsa. Big fan of the one bowl meal here. It was fun making and eating dinner with the roomie yesterday – we usually have completely different schedules so I’ve gone 2-3 days at a time without seeing her sometimes. O.o Tonight I’m going to try to make kale pesto so stay tuned for that!


Week 2: Roasted Turnips with Cardamom-Maple Syrup Glaze

Woah. Just typing out the title of this post made me feel epic. It is seconded by the very delicious taste of the turnips I’m eating! Today’s recipe comes from the LFF blog again – and it was definitely a surprise win. When I suggested it to my roommate, she was like “What on earth is that? Why would you mix those things together?” I suppose this is the one time in my life when being clueless at ingredients actually helped because I went ahead with it anyway 😛

Cutting the turnips with my new favorite kitchen utensil and slathering on olive oil wasn’t difficult. In fact, I even got to use this cute little packet thing I got from my Goodies box last week. I almost forgot the salt on top to season, but remembered just as I was putting the pan of sliced turnips into the oven. They came out a little brown I thought, but ended up tasting ok and only a little too tender. And what I thought was way too much salt ended up being just right.

Roasted turnips

Roasted turnips

While the turnips were cooking though, I made the sauce – mixing a variety of spices I’ve only ever used in Indian cooking… and pancakes (Did I mention I’m great at breakfast food? I make a mean bowl of frosted flakes). Maple syrup and vanilla extract were the easiest – I kind of forgot what coriander powder looked like so I just Googled the term to translate into hindi and then crushed the full seeds I had sitting in my Indian spice rack (the one I never used to touch). I also forgot I only had full cardamom pods instead of the powder so there were a few awkward minutes of trying to crush it with a spoon, ladle, and knife. Finally I buckled and used my molars. My god, no wonder human beings have taken over the planet – our teeth alone are ridiculously tough. Anyways, the sauce smelled amazing even if there were random little pieces floating around that shouldn’t have been there.

This smells Really Good

This smells Really Good


Finally I just dumped everything together, mashed it up and nervously took a bite. YUM! But what I thought would tide me over for two lunches this week is probably more like a snack 😦 But definitely a repeat recipe for later and with far more turnips. It’d make a good surprise side dish or appetizer I think.




Week 2: Basket

This week’s basket is here! We got:

1 Baby Mixed Lettuce

1 Bunch Red Russian Kale

1 Head Bok Choy

1 Head Red Romaine 

1 Bunch Green Mizuna

1 Bunch Baby Hakurei Turnips

And we still have a small amount of lettuce left over in the fridge from last week…

Week 1: Stir Fry

I have success! Finally.

Last night I made a stir fry recipe that I found on the Lancaster Farm Fresh recipe blog. I even took a page from my roomie’s handbook and tossed in random vegetables just because I had them – deviating from a set recipe for the first time in my life. O.o  I used a lot of ingredients I’ve never cooked with before – namely sesame oil, peanut oil, soy sauce, rice vinegar, bok choy, green onions, ginger, mizuna, garlic, mushrooms. So yeah… basically everything except the spinach. :/

So. Much. Green.

So. Much. Green.

On the right side above you might notice a little silver thing… that’s right! I got a new knife (only $8 at ShopRite) that is amazing at cutting up veggies. I’d gotten sick of having to saw through tomatoes to make bhel puri last week and my roommate’s been dying for one any way. This isn’t quite a “Iron Chef” knife or anything, but it definitely does the job. See?


I like cutting things with my new knife :)

I like cutting things with my new knife 🙂

Normally you prep the tofu before you start on the greens, but as my tofu was still partially ice

Tofu ice

Tofu ice

I figured it was best to proceed with the veggies while the tofu thawed. It was rather easy actually – toss in these random liquidy things, toss in those green things, toss everything until something wilts and then add the next green thing. After I was done with those, (see picture below) I set aside the wok (borrowed from my roomie who borrowed it from her sister about 3 months ago) and moved on to the tofu blocks. Now I usually make tofu into little blocks and cook in oil for a snack, but adding the soy sauce flavor made them really yummy. My wok went from blah..

Almost ready!

Almost ready!

To fancy just like that!



Add in a little mango (below) and a friend (not pictured) for company…

Had to throw in some mango lassi

Had to throw in some mango lassi

Voila! My first legitimately good meal from the CSA vegetables. Perhaps the next 24 weeks won’t suck as much as I thought they would 🙂

Now if I could just find a way to get rid of that nasty radish sambar.