From time to time, the Small and Large Vegetable Shares have the option to receive one or more “Choice” vegetables. These are items that are in addition to the selection of items everyone gets in the weekly take. This week, a variety of Choice vegetables are on offer for both Small and Large Shares where Small receive one Choice item and Large receive two Choice items. Once you’ve selected your items this week, check out these tips on how to best store them for longevity.
Broccoli is in delicious supply and if you’ve still got some leftover garlic scapes and feta from last week, this recipe was a big hit at our house. Simple and delicious, it’s an easy side dish or a light dinner.
3 – 4 cups of broccoli, chopped as desired
1 tbsp olive oil
salt and pepper, to taste
1/3 to 1/2 cup chopped garlic scapes
1/4 cup crumbled feta cheese, more or less to taste
Preheat oven to 400 degrees. Toss chopped broccoli and garlic scapes with olive oil, salt and pepper. Spread on a cookie sheet and roast for about 10 minutes.
Pull out the cookie sheet, sprinkle with chopped feta, return to the oven for another 5 minutes or so, until the feta is melted and lightly browned. Remove from the oven and serve warm.
I think of this greens and quinoa salad as a beauty food. Kale and broccoli are wonderful for your skin: it’s all the Vitamin C, A, and K. Add in some quinoa and all those happy amino acid chains, and you have a lovely lunch. I chopped up some tomatoes for lycopene, and a little mozzarella for….fun. But let’s call it calcium.
- 1 cup cooked quinoa
- 1 cup kale, deveined and cut into strips
- 1 cup broccoli florets
- 1 large tomato, chopped
- 1/4 cup mozzarella cheese, cut into small pieces
- 1 good fistful of basil (I have really no idea how much that is), julienned
- 1 tbsp really good balsamic vinegar
- 2 tbsp extra virgin olive oil
- salt & pepper, to taste
I made these for no other reason than 1) I like corn muffins and 2) I thought these were really cute. I only made 6 of them because honestly, I bake a lot, and we are only two people.
Here’s what I did, based on this inspiration:
- 6 broccoli florets (you’ll want them to be shorter than the muffin tin and have a study base so it doesn’t fall over, even without batter in there)
- 1/2 cup corn meal
- 1/2 cup whole wheat flour
- 1/2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1 egg
- 2 tbsp coconut oil
- 2 tbsp kefir
Preheat oven to 350.
Combine dry ingredients until well mixed. In a separate bowl, combine wet ingredients , and then blend into the dry mixture. You don’t need to overmix, but just enough to get rid of the dry cornmeal globs.
Pour batter 1/2 way up each muffin tin. (Note: I lined with silicone muffins liners first, which I simply LOVE. They make my life so much easier.) Put a broccoli piece in each one, tree side up. Fill with more batter until broccoli is completely covered.
Cook 20 minutes or until an inserted toothpick comes out clean and finish by cooling on a rack. Enjoy!