Tuesday, June 30, 2015

Week 5 - the meals

Funny how I chose the warmest days so far to make soup. Oh well. Soup cravings wait for no weather. These are my two all-time favorites.

Russian Borscht - this soup has been near to my heart since I visited Ukraine twice on short term mission trips. Instead of beef broth I used chicken broth from last week's roasted chicken. Instead of cabbage, I used young potatoes, and liberally added some dried dill for seasoning. Russian/Ukrainian food is incomplete without cabbage or potatoes and dill, those are in everything over there! Just the smell of dill takes me back to my time in that country. Baked kale chips and homemade bread finished out the meal... love me some crusty artisan sourdough!

Next I made Italian Sausage, White Bean and Kale Soup. Perfectly savory and meaty.

My last featured meal was pot roast with roasted rainbow carrots, new potatoes and garlic, topped with a flavorful carrot top/basil pesto. Really yummy, except I think that next time I would use more basil and less carrot top than the recipe calls for.

So here was week 5's CSA share. So yummy and interesting!

How I used all the veggies:

Swiss chard - smoothies
Baby potatoes - borscht and roasted veggies
Kohlrabi - fries (Yes I know, again. Could eat these every day ;)), sauteed the greens in butter
Zucchini - zucchini chips
Salad mix - lots of fresh green salads, on sandwiches
Rainbow carrots - roasted veggies, pesto
Fresh garlic - roasted veggies, soups


  1. Do you make your zucchini chips in the oven? Always looking for new ways to use zucchini :)

  2. I will add a link in my next meal post, but this was the recipe I used, Hannah :) http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe.html