Highlights: Making the Most of Vegetables

Brian and I are still doing the CSA thing, though clearly it hasn’t been blogworthy as of late.  Still, there’s nothing more awesome than local, fresh, organic food (I swear it tastes better).  Our town’s farmer’s market just started up this weekend (I have no idea why it begins so late) and so I bought some potatoes and cherry tomatoes, in addition to all the stuff we grabbed at the CSA on Tuesday.

But sometimes all these fresh veggies are overwhelming.  I want to use as much of them as possible while they’re in season, but what do you do with so much food?  Luckily, the internet is here to help with that issue.  Confession: I haven’t made any of these recipes yet, but they all look good to me and we’ve still go time for trying them out.

A reader on The Kitchn asked for “quick, easy ways to get more vegetables into her diet” and the answer features several recipe round ups, plus a bunch of helpful reader comments.

Apparently, colored cauliflower is all over the place.  I didn’t realize this, but perhaps I just haven’t been looking.  Will people eat more vegetables if they look really cool? (Hint: My post for tomorrow says “yes”)

The Marinated Mushroom Salad on Serious Eats looks like a yummy side dish…I may have to try it this week.  Brian has recently realized that he doesn’t hate mushrooms, so now I don’t have to think twice about using them.

I made this recipe for “movie style” ratatouille a couple weeks ago, but there’s a more traditional ratatouille recipe from the Boston Globe that I wouldn’t mind trying out (especially since I’ve got a whole bunch of eggplant in my freezer).

I eat way fewer sandwiches than I used to, but these White Bean and Roasted Red Pepper Vegetable Wraps with Spinach featured on Cheap Healthy Good might change that.

Summer Vegetable Salad is this week’s “What’s On Your Plate?” recipe on Good Cheap Eats.  It’s like pasta salad…only more veggie-y.

I don’t have a grill or a grill pan, but this Layered Vegetable Tort in the NY Times looks so appetizing I may have to get one–or find another way to cook the vegetables.

We’ve recently picked up some carrots at the CSA…green tops and all.  Luckily, the internet also has recipes for carrot tops.  Maybe this week they’ll get used instead of tossed.  (via The Kitchn)

And, last but not least, recipes for everyone’s favorite summer bumper crop, zucchini:

Zucchini pilaf with almonds (Diner’s Journal)

Herbivoracious’ zucchini stuffed zucchini blossoms

12 recipes to help eat  up all your zucchini, from the Kitchn.

I’ve recently discovered 2 more ways to use up our CSA vegetables which are delicious–but that’s getting its own post, tomorrow.

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