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 Radish Salad

Radishes can be eaten raw, but if you don't quite like the spiciness of radishes, here's a another way to enjoy them. These radishes are roasted in the oven for approximately 20 minutes. Their radish greens are an easy complement to this dish.

Ingredients:
1 bunch of radishes
3 tablespoons of extra virgin olive oil
2 teaspons of balsamic vinegar
salt and pepper to taste

Directions:

1. Below is the bunch of radishes I used from my csa. Clean thoroughly. Separate the greens from the radishes. Cut radishes in half if they are big.

   

2. Place the greens and radishes (separately) on a roasting pan.
3. Toss the greens and radishes with the olive oil, balsamic vinegar, salt, and pepper.
4. Place in the oven at 350 degrees.
5. After approximately 10 minutes, remove the greens from the oven, or until they are crispy. Leave the radishes in the oven.
6. After another 5-10 minutes, remove the radishes from the oven. Serve.