CSA Weeks 3 & 4

The CSA season is in full swing, and every week brings a new vegetable accompanied by some of the same loot from prior weeks. This week we received a variety of lettuces, including some mustard lettuce. As Jack and I were getting ready to go on vacation, we tried extremely hard to use up most of the CSA box prior to leaving. That meant being inventive, and productive with the veggies. We made celery pesto, parsley pesto, and basil pesto. If you have never made a pesto, try it. IT is hands down the easiest recipe to make. Step one: get ingredients. Step two: put into food processor. Step three: eat. The pesto is can be easily frozen for later use, or paired right away with pasta, panini, or salads.

A dinner that we made that week, that was mocked off of one of my favorite restaurants in the Philadelphia suburbs, Zake’s Cakes, was pumpkin ravioli salad. The name sounds a little funny, but the result is delicious. We used some of the CSA box in the meal-romaine lettuce, scallions, and a touch of mustard greens for tanginess. We also used Vermont Creamery chevre, craisins, and Pumpkin ravioli that I had in the freezer from Venda Ravioli in Providence. When all of the ingredients are combined together, the salad becomes a warm, sweet mix of flavors that reminds one of both fall and spring with the mix of vegetable influences. The best part of this meal is that it comes together in 15 minutes, or as long as it takes to boil the ravioli.

If you are ever in need of a quick yet tasty (and healthy!) meal, try this out. You will not be disappointed.

Pumpkin Ravioli Salad- Inspired by Zake’s Cakes
Pumpkin Ravioli
Greens of your choice
Chevre, or other soft cheese
Raspberry Vinaigrette

Cook ravioli according to instructions. Meanwhile wash and prepare lettuce. Top with cheese, craisins, and cooked ravioli. Top with raspberry vinaigrette and serve with crusty bread.

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