- Sunflower Micros- A sweet, nutty tasting snack. Top off a salad... or just eat them from the bag.
- Sugar Snap Peas- Eat them fresh, because that's the best way! You can also shell them and put them into any number of soups, stir fries, potato dishes, or freeze them for later.
- Carrots- This slender variety is great for snacking. Baste with a honey glaze and grill to perfection.
- Loose-leaf Lettuce
- Mustard Greens- See some of the ideas below to get your imagination going!
- Giant Spinach- The idea here was to cut out some bread this week. Try using these for lunch wraps instead of tortillas
- Green Butterhead
Classic Southern-Style Mustard Greens
Do not fear the mustard greens! People tend to shy away from these greens because of their peppery bite. When cooked or paired with the right dish, these greens can really shine! Most recipes are southern-style that include cooking the green down with garlic and bacon or ham hock, like this one: http://allrecipes.com/recipe/235931/southern-style-collard-greens/
If you want to try something different, I found this pesto recipe (Yep! Another pesto recipe...haha) in my favorite new cookbook. Grill up a veggie burger or high quality beef burger and smear this on the bun!
Mustard Greens Pesto
- 3/4 cup olive oil, plus additional to thin if needed
- 1/4 cup walnuts
- 2 cloves of garlic, roughly chopped
- 2 tablespoons balsamic vinegar
- 1/4 cup freshly grated Parmesan cheese
- 3 cups roughly chopped mustard greens
- fine sea salt and fresh ground black pepper
Blend olive oil, walnuts, and garlic in a food processor until finely chopped. Add the balsamic vinegar, Parmesan, and mustard greens. Process until mixture is smooth, adding more oil as needed. Season with salt and pepper to taste.
Andrea Bemis, Dishing Up The Dirt 2017