CSA Week 5: Cukes and Kale

This weeks' 1/2 share included:

- Kale

- Zucchini

- Summer squash

- Cucumbers

- Arugula

- Radicchio

- Salad greens

- Carrots

- Golden beets

We had an unexpected house guest last week, which took up most of our time, and prevented us from doing a lot of cooking. However, he did make us a beautiful Greek dinner his last night in town, and the tzatziki was a great way to use the cucumber and dill.

Now it's Sunday, and most of the vegetables are still taking up space in the fridge. The squash needs to be cooked, salads need to be made. Dinner was Greek-themed wraps to use up leftover chicken and tzatziki, as well as greens and cucumbers from the share. The kale had to go, so I washed and (thoroughly) dried the kale, tousled them with some olive oil and salt, and threw them in the oven at 300 degrees. After 10 minutes, I rotated the baking sheet and then gave it another 10-15 minutes. Once they were nice and crisp, I sprinkled on some garlic powder.

The golden beets were to challenge myself this week. I thought beets were always roasted, but this recipe from Cooking Light uses acid to "cook" the beets, making my first attempt at preparing them a breeze.

INGREDIENTS
1 1/2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 small golden beets, peeled and thinly sliced
1 (5-oz.) pkg. baby arugula
2 tablespoons chopped walnuts, toasted

DIRECTIONS

Toast walnuts. 

Combine first 6 ingredients in a large bowl, stirring with a whisk. Add beets, and arugula; toss. Sprinkle with walnuts.

OR

To pack for lunch, combine beets and dressing, pack arugula and walnuts separately, and combine when you're ready to eat.

Adapted from: https://www.cookinglight.com/recipes/arugula-golden-beet-salad