In order to keep life fresh and exciting, I’m forming my weekly menu around my share of veggies and fruit each week. And I thought I would share in case you’re short on ideas. — Tracy Shar
This week I didn’t get broccoli, but I saw that the large shares did, so here’s my broccoli recipe which I made last week. This can easily be made without meat for the veggies among us.
Shred broccoli into a bowl. Add: Handful of raisins, 1/2 cup of red onion, 4 strips of crumbled bacon.
In a separate bowl, mix: 1/2 cup mayo (I used veganaisse since that’s what I had in the house…again to be made vegan!), 1 tablespoon of sugar or alternate sweetener, 1 tablespoon of apple cider vinegar.
Fold mixture into broccoli mix and eat. The longer it sits in the fridge the better it is. It is seriously delicious.
Kohlrabi Trout Salad
Mix shredded kohlrabi with 1/2 cup mayo and 1 tbsp of fresh lemon juice. Shred 8 oz. of smoked trout into a bowl. Add two chopped sweet apples. I also used my chives that I took as my herb option this week. Fold kohlrabi mixture into trout and add salt, pepper, fresh tarragon and parsley to taste.
The remainder of my kohlrabi I chopped and used as crudites for some cashew cheese I had made. It would also be great for dipping hummus or any other dip.
I tend to use all my greens in salads or veggie shakes (I like to eat them in the morning).
Grilled Pork Chops with Peaches and Beans
Last week I used my beans and peaches in Epicurious’s recipe for grilled pork chops with peaches and pole beans. This week I went more simple with a string bean and arugula salad (which would have been even more perfect last week with both the beans and the arugula).
I’ve just been throwing the squash directly onto the grill, but I think it would also be good in the above salad raw and shredded.
Hope this is helpful! Tune in next week featuring all next week’s veggies and/or fruits.