CSA Box Weeks 17 & 18

I have to admit, I've been busy with work, house stuff and marathon training that blogging has been neglected. But I also have been busy cooking, which is definitely a good thing. Can't let that wonderful food from my box go to waste. Here are pictures of my food friends for the last two weeks of the summer CSA session.

Week 17


Week 18 (Last week of the summer session!)


I didn't get a chance to post individual blogs featuring the dishes I cooked but I have referenced the sites I used to make my dishes -

Miso Glazed Bok Choy (used tat soi)
Sesame Noodles with Radish Salad
Corn and Clam Chowder (potatoes, celery, carrots, onions)
Pad Thai (carrots, broccoli)
Kale Chips
Green Bean Casserole
Basil Eggplant

Roasted Cauliflower and Mixed Beans

Roasting is such an easy way to eat cauliflower and green beans. You let the oven do the cooking for you. All you need is to chop up the veggies!

Roasted Cauliflower

1. Cut up the cauliflower into bite size "trees".
2. Drizzle some olive oil (~ 1 -2 Tablespoons) and salt and pepper to taste.
3. Roast the cauliflower on a single layer in a casserole at 450 degrees in the oven for 25 minutes. About 15 minutes into roasting, turn the cauliflower onto its other end for additional browning.
4. Remove from oven and serve!

Roasted Green Beans

1. Trim the ends and cut them into about 1 inch pieces.
2. Roast the beans on a single layer in a casserole at 450 degrees in the oven for 15minutes. About 10 minutes into roasting, turn the beans over for additional browning.
3. Remove from oven and serve!

Sauteed Green Beans

It's raining in the middle of the summer here in Seattle. What better way to enjoy the day than to just relax at home and make a great homemade dinner. So I picked up some green beans, one of the few vegetables left from my CSA box this week and sauteed them with some chili sauce to add some spunk. I followed this recipe: