I’ve had a hard time seeing through my mountain of kale and sweet potatoes. My mini (veggie) panic almost made me forget about the rest of this week’s beautiful stash – brussel sprouts, beets, spinach, cilantro, carrots, scallions, lettuce, parsnips, cabbage and radish. Looking forward to warming the kitchen with:
Meals
Spinach, Red Pepper & Olive Wraps
Vegan Sweet Potato Soup | Veggie Burgers
Potato & Kale Enchiladas
Udon with shiitake mushrooms and kale in miso broth*
Cobb Salads
Snacks
Green Pineapple Smoothies
Banana Oat Muffins
Roasted Beets
Carrots
Roasted-Jalapeño Salsa
Salsa Casera
Preserves
Kale Pesto with Dried Mushrooms & Rosemary**
Orange & Grapefruit Zest (for freezer)
Pickled Beets***
All the other veggies are going into our scrambles in the morning and bowls of noodles at lunch. 😉
* Veganomicon
** Vegetable Literacy
*** Canning for a New Generation
Eating a brussel sprout scramble.
Listening to Shabbazz Palace.
Wondering how it’s already February.
aneelee 