The weather outside is frightful, by the zucchini in my fridge looked delightful. Farm Fresh to You keeps me on my toes. I thought chard and kale were exotic, but this weekend I received a mysterious turnip-like, bright green, root vegetable. Have you heard of it? In other words, healthy, just a little intimidating. I simplified things in a major way, by using leftover ground turkey from our burritos on Friday night. Then I filled each with turkey, and placed them in simmering combination of water, white wine, garlic and the remaining Kohlrabi flesh.
They simmered for at least minutes, until they were tender in a similar fashion to the stem of a head of broccoli after you steam it. Decent enough, but it probably would have been more productive to make stuffed peppers. Add to: Facebook Digg Del. Tonight I went to work in the kitchen, chopping up all the seasonal veggies I could get my hands on for dinner. David and I both ate pretty decadently this week hello, In-n-out so we thought it was a good night to start fresh.
Next, I chopped up tomatoes and walnuts, sliced two carrots, and diced an avocado. I only had two sweet potatoes, so I mashed them up with ricotta and brown sugar. The fingerlings were delicious with a bit of olive oil and a generous sprinkle of salt and pepper. No guilt this Friday night! Combined with a spinach salad, we filled up on vitamin and mineral-packed veggies, after a gluttonous weekend of steakhouse dinners and poolside drinks. More to come on that! Bless me, for I have sinned.
But when I returned from the big city lights to Dinner with David, out came the old standbys like boiled chicken and ground turkey burritos.
I highly recommend ordering their small box for two, which includes a manageable box of amazing, seasonal produce.
