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Green sauce of the
week
Butter
Onion
Pattypan
Garlic
Spinach
Beet greens
Melt butter in large
pot; add onion, pattypan, garlic, and saute until a bit soft.
Add spinach and beet
greens.
Cover and cook on
medium until greens have collapsed and everything is nice and soft.
Blend well.
I tried a thai kind
of approach to flavoring this time, with ginger, lime, and fish sauce, but none of these
flavors ended up particularly identifiable. I added a bit of
worcestershire sauce and some greek
yogurt and we spread it on bread.
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Red sauce of the
week
Butter
Pattypan
Beet (sliced and microwaved for a minute or two - otherwise it takes forever to cook)
Beet stems
Chard stems
Kohlrabi stems
Melt butter in pot.
Add pattypan, beet, chopped
beet stems, and any remaining chard stems and kohlrabi stems. Cover pot and
cook on medium until everything is soft. Blend well.
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Colorful veggie
salsa
Eggplant
Green beans
Beet stems
Olive oil
Chop all veggies and
saute in olive oil. This would be lovely with additional veggies - pattypans,
tomatoes, corn.
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Dinner: tilapia
topped with lime and green sauce, veggie salsa, and sliced new potato, all
sprinkled with kale bits (from previous post). Tilapia is easily microwaveable: 2 minutes, flip, 2 more minutes.
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Plums with ricotta
and honey
We had a bunch of milk that needed to be consumed, so I made some ricotta / paneer. It's dead simple: mix milk with acid, heat, drain. 10 minutes in total, counting draining time.
Mix ricotta with
vanilla. Spread vanilla ricotta on sliced plums and drizzle with honey.
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