I put my radishes in the air fryer on a whim. I sliced them in half (they were quite small) sprayed them with olive oil and air fried on 400 for about 8 min. They got all toasty and I gave them a heavy dose of salt. They were great.
Friends! I realized I included next week's share in the post above as opposed to this week's share. The only big difference is that we received radishes. If you are looking for ideas for radishes, find them here: https://alexandracooks.com/category/csa/radish/
I’ll be picking up my second share of the season tomorrow and expect to get lettuce, Swiss chard, radishes, kohlrabi, garlic scapes, and collard greens.
So far, we have made a bunch of salads and caesar salad wraps with the greens. Tonight, we're trying the AK bok choy salad with sesame almond crunch and some kind of noodles with the cabbage and chicken. Broccoli has been roasted. Turnips and Kohlrabi will go with hummus later in the week for an easy meal. I am looking for ideas with spring onions and garlic scapes. There are A LOT of spring onions.
Garlic Scapes: I use them simply how I use garlic: thinly slice and sauté. They're great in scrambled eggs. I honestly don't get too creative with them. They last FOREVER, which is nice. I did once tempura batter them and served them aside garlic scape aioli, but that's kind of a project: https://food52.com/recipes/29980-tempura-garlic-scapes-with-garlic-scape-aioli
I put my radishes in the air fryer on a whim. I sliced them in half (they were quite small) sprayed them with olive oil and air fried on 400 for about 8 min. They got all toasty and I gave them a heavy dose of salt. They were great.
That sounds amazing! I love roasted radishes, and I imagine I would love air-dried radishes even more. Thanks for sharing.
Thank you for sharing these! 🙏🏽❤️
Friends! I realized I included next week's share in the post above as opposed to this week's share. The only big difference is that we received radishes. If you are looking for ideas for radishes, find them here: https://alexandracooks.com/category/csa/radish/
I made your bok choy salad last night and it was delicious! I'll find out how it stands up over night, because I'm planning on it for lunch today too.
Oh yay! Great to hear. Hope the leftovers made for a good lunch :)
These look wonderful! Thanks so much
I’ll be picking up my second share of the season tomorrow and expect to get lettuce, Swiss chard, radishes, kohlrabi, garlic scapes, and collard greens.
Last week I used the potatoes, lettuce and spinach in my share to make this bowl from First Mess and it was delicious: https://thefirstmess.com/2018/03/07/harissa-chickpea-bowl-vegan-recipe/
Yum! Thanks for sharing. Looks so good. I love this collard green salad: https://alexandracooks.com/2019/10/09/raw-collard-green-salad-with-roasted-delicata-squash-almonds-parmesan/
You could replace the squash with roasted radishes.
Your zucchini Parm recipe is out of this world!
So nice to hear this Constance :) :) :) Thanks for writing 💕
We received the following this week!
- Bok Choy
- Cabbage
- Kale
- Lettuce
- Turnips
- Kohlrabi
- Broccoli
- Garlic Scapes
- Spring Onions
So far, we have made a bunch of salads and caesar salad wraps with the greens. Tonight, we're trying the AK bok choy salad with sesame almond crunch and some kind of noodles with the cabbage and chicken. Broccoli has been roasted. Turnips and Kohlrabi will go with hummus later in the week for an easy meal. I am looking for ideas with spring onions and garlic scapes. There are A LOT of spring onions.
Hi Hannah! Hope you loved the bok choy salad ... I'm making that tonight. Thanks for sharing your recipe ideas. Love the sound of everything.
Spring Onions: I love spring onions in everything. Often I just slice them and put them in salads. I love them in this "ranch dip" made with Greek yogurt: https://alexandracooks.com/2019/12/29/homemade-ranch-dip-with-greek-yogurt/ and this egg salad: https://alexandracooks.com/2021/02/18/egg-salad-sandwich/
And find more ideas here: https://alexandracooks.com/category/csa/scallions/
Garlic Scapes: I use them simply how I use garlic: thinly slice and sauté. They're great in scrambled eggs. I honestly don't get too creative with them. They last FOREVER, which is nice. I did once tempura batter them and served them aside garlic scape aioli, but that's kind of a project: https://food52.com/recipes/29980-tempura-garlic-scapes-with-garlic-scape-aioli