Fresh Ingredients at Every Meal

By Kelli Swensen, Dietetics Student, Sargent College

In no way do I expect you to make all these dishes in the same day, I thought it could be useful to give you guys an example of how to incorporate produce from the CSA boxes into each meal. But first, what was in the box last Thursday:

— 1 pint Blueberries
— 1 bunch Radishes
— 1 bunch Swiss Chard
— 2 heads Garlic
— 1 bunch Arugula
— 1 lb. Beans
— 4 Pickling Cucumbers
— 2 lbs. Summer Squash

*For instructions on how to pickle your own cucumbers check outlast summer’s CSA post on pickling cucumbers

Breakfast: Blueberries in Sargent Choice’s Purple Power Smoothie

Ingredients:

  • Spinach, 1 cup
  • Banana, 1
  • Blueberries (frozen), 1/3 cup
  • Yogurt (plain, nonfat), 1/2 cup
  • Orange juice, 1/2 cup
  • Crushed ice, a little over ~1/2 cup

Put all ingredients in a blender and blend until smoothie reaches desired consistency.

Lunch: Arugula and Garlic in The Little Red House’s Pasta with Arugula Pesto and Grilled Veggies

Picture from The Little Red House

Dinner: Swiss Chard in Naturally Ella’s Swiss Chard and Black Bean Enchiladas with Chipotle Rhubarb Sauce

Picture from Naturally Ella

Dessert: Radishes in Pinch of Yum’s Cinnamon Sugar Radish Chips

Picture from Pinch of Yum


One Comment

nando posted on August 6, 2012 at 4:00 am

thanks for great tips 😀
they’re all delicious and healthy, but I like the most is swiss chard and black bean enchiladas with chipotle rhubarb sauce, because it’s new to me to see rhubarb was used in savory dishes…

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