The meals in bowls habit continues as we transition into spring CSA. This week we see carrots, radishes for the first time, greens, cilantro, and our first batch of pea shoots. Have lots of ideas floating around as I put a game plan together for our meals:
Salads
There are lots of salads in our future so i’ll be cooking up a firm bean for tossing in vinaigrettes with all the fresh veggies. The fresh cilantro also means that we’ll have a nice batch of homemade salsa around for a proper taco salad.
Brothy noodles
Noodle bowls are a favorite this time of year –bright raw veggies and greens FTW. Simple miso broths poured over usually do the trick but I am gonna dive into the interwebs and my cookbook stacks in search of more tare recipes; pastes are a favorite ‘cause I can store them in the freezer for our version of “instant” noodle bowls.
Pictured bowl contents: egg noodles, shiitake mushrooms, edamame, carrots, pan-fried black pepper tofu, sesame seeds, mushroom-soy sauce broth with tare sauce from Bowls of Goodness.
Tacos
Have tortillas laying around (lots of them) as I test so tacos every day with refried black beans as a base and various veggies to compliment throughout the week.
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