- black beans
- swiss chard
- candy cane beets
After weeks of avoiding the market, the beau and I ventured out and filled our pantry Monday evening. Thursday morning, our Purple Carrot meals arrived and later that afternoon, a Field Goods bag arrived with my name on it. Surprise! I had forgotten to place our subscription on hold. Needless to say, our refrigerator is still PACKED with produce.
And yet, I purchase two pints of blueberries this afternoon. I couldn’t help it and will devour each and every one.
The strawberries I brought with me hiking and they were the perfect snack at our site- they were impossible not to smoosh in my bag, but tasty nonetheless. I had a serving of beets at the Farmer’s Market a couple of weeks ago and I couldn’t get enough of them! I kept raving until the beau gave them a try, and he insisted they were just plain beets. They were so sweet to me! I’m excited to boil these beets and pack them for lunch this week; just plain beets!
The black beans will most likely be used as taco meat paired with minced mushrooms and seasoning over a bed of lettuce. We made taco salads last week with this staple cheese sauce and oh goodness! No guilty feelings when it’s plant based. The swiss chard is gorgeous! While hiking on Saturday, the couple in front of me had never heard of swiss chard and I was shocked. I’ll probably chop it into ribbons and add it to a dish including the harvest blend from Trader Joe’s. The blend has Israeli couscous, orzo, red quinoa, and baby garbanzo beans and is one of my favorite quick meal options. With a balsamic vinegar glaze and grilled asparagus, yum-o.
I can’t say I’ve ever had mibuna greens but we’ll still give them a try. When in doubt, we always sauté with a ton of garlic. Lastly, I LOVE scallions and will add them to everything- the taco salad, any daily salad, BBQ tempeh, dressings, pesto, the list goes on. And if you put the roots in water, they’ll regrow!
Eat the rainbow, my friends!