This week's baskets include spinach, bok choy, carrots, green onions, and watermelon radishes.
Why watermelon radishes? Because when you peel them, and oven roast them, they turn a lovely bright KC Chiefs red.
You are stuck with me (Linda) giving the recipes and commentary this week, as Maggie is working. So, what do we want to create with this week's veggies? Well, for the Super Bowl snacks, I would go with carrot sticks with spinach dip. Spinach artichoke dip is always a big hit, too. And definitely oven roast those watermelon radishes.
This week ahead is going to be cold, cold, and cold, perfect for soups. Vegetable soup is always an option, where you dump random chopped veggies in a saucepan with broth and spices and waa-laa -- veggie soup. If you like being more precise, here is a yummy veggie soup recipe. This spinach soup recipe includes many of our ingredients for the week, but seems a little bland; I think I would add some ginger or soy sauce to the broth.
Egg drop soup is always a favorite in our house. This version is lighter and less salty than what you'd get at a Chinese restaurant, and goes great with a quick stir fry.
It's going to be a busy week around here. Besides regularly scheduled jobs, I have school board and OB call; Jay has newly weaned pigs, heifers to help watch for his own version of OB call, and a few thousand seedlings to start planning and planting; and the kids have band, 4-H, and work. So, we will definitely be taking advantage of the meat in the deep freeze and doing some simple crock pot meals this week. They make it much easier to eat in shifts.
I would like to make this Beef Bourguignon recipe, but let's be honest: my roast is more likely to be this recipe. Let's call it the K.I.S.S. method. The pork meal will probably turn into this recipe for stew, substituting the stems of the bok choy for the celery, and adding the bok choy leaves in the last few minutes before serving.
Hopefully this gives you call some yummy ways to stay warm this week. Go Chiefs!
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