- Murcott Tangerines
- Yellow carrots
- Spring Onions (Hard to see but behind asparagus)
- More cauliflower (never used what I had from last week)
So I can finally eat it guilt-free. This batch is smaller than pencil thin and will probably be sauteed for less than a minute with some garlic, spring onions and lemon then tossed with pasta. The bigger spears when they arrive get a little more love in the form of piggy goodness...but with the first spears, I'll go lighter.
- Roasted Whole Chicken with Arugula and Bacon Salad
- Asian Salad (Use the Peanut Slaw recipe in this post) - Shredded Cabbage, cilantro, spring onions, shredded (leftover) chicken and peanut dressing
- Leek and Potato Soup with Cheese and Spring onion garnish
- Veggie or Chicken Pad Thai: More cabbage and spring onions (Not authentic but this recipe is basically a Pad Thai recipe that our local Asian store gave me then I add whatever greens I have to amp up the nutritional value...this time, shredded cabbage. Skip the ginger if you don't have it.)
- Asparagus, Leek and Lemon Pasta - Simpy sauteed leek and sliced asparagus tossed with hot linguine or spaghetti, olive oil, lemon zest and juice. Season with salt and pepper and sprinkle with parmesan.
- Grass-fed Burgers with Caramelized Leeks - Make your favorite burger recipe and top with leeks that have been caramelized with butter and white wine.
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