This week’s CSA is still very springy. Lots of greens.
From left to right, we have: herbs, broccoli rabe (aka rapini), two kinds of lettuce, swiss chard, and two kinds of turnips.
So far we’ve enjoyed a broccoli rabe pasta dish that I found on Smitten Kitchen. I halved the recipe but kept the garlic the same since I’m the garlic queen.
To come this week: adding Italian sausage, sun-dried tomatoes, and swiss chard to the leftovers of the above pasta dish, Southwestern chicken salad made with the lettuce and chicken leftovers, and roasted turnips.