Lest you think that braising and stewing is only for meat, I’m reposting this recipe from last spring–it’s a great way to use up extra lettuce that you might get in your CSA share.
In anticipation of spring and in honor of “roast” week in our Back to Basics Series, I present to you Herb Roasted Lamb with Roasted Asparagus.
It’s been awhile since I’ve made a frittata, and I knew that’s how I wanted to use the broccoli rabe that I received in my CSA pickup. So when I stumbled on this recipe on the Eating Well website, I decided to give it a try since I also had spring turnips that I needed to use.
I looked over the recent recipes I’ve posted, and boy, am I getting lazy! And despite my best efforts, I have not made a dent in the greens. I’m going to have to freeze some. My next pickup is tomorrow, yikes. I find myself putting greens in EVERYTHING. As an example, here’s my go-to breakfast during CSA season.
I had a bag of spinach to use up and no idea what to do with it. I thought hmm, pasta sounds good tonight. So I searched the internet and found my inspiration from Aggie’s Kitchen.