Check out CSA member, Deirdre’s, ideas for last week’s CSA share. Yum!
Now that the holidays are over, our CSA from In Good Heart Farm is back. Yay! Take a look below at what we got this week.
If I pick up scallops at the seafood market, I might make something like this recipe from Cooking Light: Sea Scallops with Sautéed Tatsoi and Bacon.
Otherwise, this idea intrigues me: Swiss Chard Salsa Verde from Bon Appetit. I’ll replace the chard with tatsoi. They recommend putting it on fish, chicken or pasta. I can do that.
I’ve been seeing a lot of recipes for deconstructed cabbage rolls lately. I love this idea because I’ve never been inspired enough to make cabbage rolls. If I go this route with cabbage, I’ll start with this recipe from Kalyn’s Kitchen.
Underneath the dirty-looking, rough skin of…
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