By Vani Kannan
We rang in the Spring Solstice with a CSA delivery full of fresh green veggies. Sunday was a busy day, and I wanted to ring in the new season with something quick and fresh that used up the more-quickly-perishable fresh greens.
All good things begin with onions slowly sauteed in olive oil—one red, one yellow:
Once the red onion was done, I moved some to a second pan and added roughly-chopped CSA bok choy (which is very popular in this apartment). I browned the CSA beef with the rest of the red onion. The rest of the micro-greens joined the yellow onion:
Add a can of tomatoes and mixed Italian spice to the browned beef, boil up some quick pasta (I used Ronzoni Gluten Free cauliflower pasta with fava beans & rice flour from the C-Town on 204th St):
Super-quick, super-tasty, and still warm and comforting enough for early Spring.
I love freestyling simple recipes with CSA veggies. Fresh veggies are so tasty that they don’t need a lot of frills or spices. They taste amazing as is.
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