What’s for Dinner
In the box: pea shoots, kale, collard greens, chard, fennel, spinach, radicchio, leeks, carrots, beets, and three endives—that’s new. Luckily the recipes tucked in the box include one for endive & radicchio salad.
Tonight I think we’ll do a repeat of that winter pesto with kale and spinach. I was a little skeptical but it came out really well last time. I think it’s the cheese: that ricotta salata stuff is really good! It’s nothing like the soft ricotta I was more familiar with; it’s more like feta in texture, but with a lovely mild taste. Anyway the recipe calls for a whopping half pound of it. To balance out all that cheese, I use the whole bunch of kale as well as the whole bag of spinach (instead of the 1/2 bunch they call for), so I end up with a lot of pesto, enough to sauce a full pound of pasta. Whole wheat pasta stands up well to the flavor of the greens.
Tomorrow night I want to try this recipe for pea shoot and smoked bacon soup, except I’ll use a leek instead of the onion. And I’ll also make a big salad with roasted beets and sauteed fennel. Robin and I can have a smaller salad for lunch from the endives and radicchio.
Friday: This “medley of greens with potatoes and leeks” looks appealing; it would use the beet greens and the remaining leeks as well as the chard. I will probably buy some sausages to serve with it. Robin and I will have the collard greens for lunch.
Saturday I’m out with friends, so dinner will be leftovers or delivery; Sunday night I’ll make a pot roast with parsnips and carrots. Generally these big roasts provide leftovers for at least a day and often two days, so I won’t plan out any farther than that…
