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Sweet Summer Sunshine

The dog days of summer are here. But just when you've had enough of the humidity and heat, the farm vegetables spring into action, producing their finest! We will have kale, lettuce, squash, cukes, beets, sweet onions, eggplant, cauliflower,

beans, broccoli, and choice of cilantro, parsley, or dill. There will be tomatillos as an extra!


So what do we do with this delicious bounty?

Let's talk about some ideas for using all this nutritious veggie haul!


Veggie Muffaleta Sandwich

This is a GREAT way to use a TON of veggies in one powerful meal! Marinate thin slices of zuchinni, eggplant, and then cook them, along with mushroom and onion. Put that goodness into a big, round, partially hollowed loaf of bread with olives, tomato, greens, peppers and cucumbers and even shredded carrots! Wrap that loaf up tight and refrigerate overnight, with a weight on it to press it down. The result is heaven! Make sure you get some good quality round bread, preferably homemade or bought from a fresh bakery! This is the way.

Recipe here:



Zoodle Pad Thai

Eat up lots of your zuchinni along with peppers, cabbage, carrots and onion and a delicious peanut sauce. even that cilantro and scallion gets used here! Enjoy! I'm making this tonight!

This recipe is meatless as-is, but can be topped with protein of choice!


Recipe here:


Kale Ceasar Salad

Simply delicious, and a great way to eat your greens, and throw in some beets, too!

Recipe here:


Beet cucumber relish

This relish could be made with yellow beets, if possible. That way it will keep the colors separate. Made with red beets, it will be delicious, but will be all red.


3 medium beets

Salt and pepper

Extra-virgin olive oil

1 cup finely diced red onion

4 tablespoons lime juice, plus more for finishing

1 teaspoon grated ginger

2 medium cucumbers, peeled and diced into 1/2 inch cubes

2 tablespoons roughly chopped dill

2 tablespoons roughly chopped mint

2 tablespoons finely cut chives


Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool, then dice into ½-inch cubes. Alternatively, peel and dice raw beets, then simmer in salted water for 20 to 30 minutes, until tender. (Beets may be cooked up to a day in advance.)


Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes. Add fresh herbs and a drizzle of olive oil. Serve on top of fish, chicken, or just as a side dish.


Delicious Air-fryer Chinese style String beans

If you have a lot of beans to use, this is a great way! So delicious, you will wonder where they all went! And while you can do these in a skillet, why heat up the house?


Recipe here:


Salsa Verde

Use those CSA tomatillos! Then use this salsa verde for chip dippin', or enchiladas, or even scrambled eggs and veggies or my favorite tofu and veggie scramble! Wrap your scramble in a tortilla with some salsa for a delicious breakfast burrito!

Recipe here:



Until next time, friends! Keep eating that rainbow!

Colleen

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