Kale, kohlrabi, purslane, lettuce, hydroponic tomatoes, red amaranth. The fruit share is strawberries. Extras are white and crimini mushrooms. I lucked out and got the last of the crimini.
Lunch is a big salad with lettuce, purslane, grated kohlrabi, grated carrot, dried squash seeds from last year's CSA, quinoa, and a mustard vinaigrette.Mustard vinaigrette
2 TBS good whole grain mustard (check the label, some mustards contain eggs)
1/4 cup olive oil
2 TBS good balsamic vinegar
1 tsp dried herbs or dressing mix (I used Penzey's Green Goddess)
Whisk together and add a little water to thin if necessary. I don't usually add salt because the mustard is salty, or sugar because the balsamic I use is sweet. Taste for seasonings, though and add a little salt or agave nectar if it needs it. Another salad dressing trick is to blend in a tomato. Yum.
I'll be cooking all day because I'm determined to make my lunches for work all week out of my veggies. I'm also making the Black-eyed Pea and Quinoa Croquettes with Mushroom Sauce from Vegan with a Vengence tonight for the True Blood Season 3 premiere, so check back later for the croquettes and lunches.
Cheers!
4 comments:
Gorgeous fresh vegetables! I'd love to do a face plant in that salad.
Hooray for the CSA! Mine starts this Tuesday, and I can't wait. Kale, chard, strawberries, maybe some radishes... yum. Your lunch salad sounds really good. How much kohlrabi do you use? I can never seem to get dishes using that to come out right.
Oh, and I do the same thing too - big cooking days over the weekend so if I come home late from work, I can always have a fresh home-made meal. The quinoa croquettes... I have to try those next week. Enjoy!
I used one kohlrabi bulb and grated it up. Once I got all the skin and tough parts off it was only about a 2 inch cube, so I'd say about as much as a grated carrot.
Nice veggies!
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