Zuppa Toscana!

 

This was our dinner on Friday night. It was really good, and after I took this picture, I added the rest of the kale so that we used all of it. I originally used half of what we got, but then I didn't know what we'd do with the rest of it, so I just threw it in the soup. I used the recipe from this site:recipe We used the italian sausage from Coon Rock Farms and made a pesto out of the garlic scapes (didn't use the flower part). The garlic scape-walnut pesto (on the bread) was still pretty strong with garlic. Next time I won't use any fresh garlic (had some left over from the soup) - although it might be a while for that since we have a bunch of pesto now.

This Week's Box - June 12th

So we're getting:
* Red cabbage
* Kohlrabi
* broccoli
* kale
* radish
* squash
* fresh/green onions (instead of beets)
* fresh/green garlic (instead of beets)

There is a grand total of 4 recipes on foodtv.com for kohlrabi. And I've never cooked with fresh onions/garlic or the kale, so we'll be trying lots of new stuff.

I love olive gardens' zuppa toscana soup, so I've actually ordered some italian sausage (and the fresh onions & garlic scapes....before I knew they were switching out the beets - wanted to check out the scapes) in anticipation of getting my hands on some kale. Now I just have to find a yummy sounding recipe....

I'm actually kind of glad that we won't be getting beets this week. Probably too many new things to wrap my head around.

Oh, and by the way, I LOVE broccoli just steamed and dipped in a little mayo (I might sprinkle a little salt & pepper on the mayo) as a side. I'm not sure where that came from...must be a Japanese American thing or something cuz no one else I know besides JA people eat veggies this way (tomatoes, steamed green beans, cauliflower, artichokes, etc.)