Last CSA box of the year

This is our last CSA box this year. We won't be getting any more until the first week in January. So until they resume deliveries we will be buying our fruit and veggies at the grocery store. The box had kale, spinach, bok choy, green beans, broccoli, cauliflower, carrots, radishes, cilantro, raspberry jam, apples and tangerines.

The bok choy was used earlier with some miso soup.

The kale and spinach went into two different pasta dishes.

The fruit went into the juicer.

The green beans and broccoli will be added to a stir fry tonight with zucchini.

Sadly the cauliflower went bad before we could use it. That has never happened before.

I'm eating the carrots right now in my lunch.

The radishes went to work for a party and were a big hit.

I gave the cilantro to a co-worker who loves it.

The jam will go on my pbj sandwiches.

Spinach pasta

I used our CSA spinach and tomatoes to make this pasta dish with fresh garlic, chopped onions, chopped celery, tomato basil sauce and some Parmesan cheese.

A simple bok choy recipe

In our CSA we had some bok choy. So I took the bok choy and chopped it up and included the leaves with some shopped onions and sauteed it in some packaged Miso soup. It was a quick and easy meal. And it had a great flavor too.

5 Ways to Use Leafy Greens in Classic Holiday Appetizers

5 Ways to Use Leafy Greens in Classic Holiday Appetizers
From Organic Authorityhttp://www.organicauthority.com/eco-chic-table/leafy-greens-holiday-appetizers-recipes.html

Kale pasta

We usually always get kale in our box. So I made another kale pasta dish. This time I left out the goat cheese for a little different taste. 

1 bunch of kale

2 cup of chopped celery

celery leaves - I usually use what leaves came on the stalk. I try to buy stalks with the most amount of leaves that I can get. If I have extra I save them in a zip lock bag.

1 cup onions

5 cloves of garlic

desired amount of small tomatoes cut in half

1/2 bag of whole wheat pasta

olive oil

1/2 jar of a pesto that Costco sells

2 cups of shredded Parmesan cheese

Heat the water to boil the pasta. Cook the pasta per the directions on the package.

Wash and pull the leaves from the stems of the kale.

Chop or mince the fresh garlic.

Chop the onions, celery, and celery leaves

Wash and cut small tomatoes in halves.

Heat the olive oil in a wok or skillet.

Add the garlic, onions and celery.

When the onions, garlic and celery are ready add the celery leaves and kale and cook the kale until it is just wilted and tender.

Add the jar of sauce (or make your own sauce), cheese, pasta and tomatoes.

Cook until the cheese is melted. 

Yam or sweet potato dessert

This recipe was titled - Sweet Potato Casserole, but I used yams instead. I also discovered that it is more of a dessert rather than a veggie side dish. It was very sweet. I even got Doug (who hates sweet potatoes and yams) to try it.

Original recipe makes 1 9x13-inch baking dish

1 (8 ounce) can crushed pineapple, drained

1/2 (14 ounce) bag flaked coconut, or more to taste

3 cups cooked mashed sweet potatoes or yams

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup milk

1/2 cup butter, melted

1/3 cup all-purpose flour

1 cup firmly packed brown sugar

1/3 cup butter, melted

1 cup finely chopped pecans

Directions

1.Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

2.Beat the pineapple, coconut, sweet potatoes, white sugar, eggs, vanilla extract, milk, and 1/2 cup melted butter together in a large mixing bowl until smooth. Pour mixture into the prepared pan; set aside. Mix the flour, brown sugar, 1/3 cup butter, and pecans in a bowl. Sprinkle pecan mixture over the batter.

3.Bake in the preheated oven until the casserole is bubbly and the topping is browned, about 30 minutes.