Monday Munchies: The Veggies that Never End

It’s harvest time and I have a bit of a problem.

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Quite an impressive box from Eatwell Farm this week. What to do with it all?  I still have to tackle the pumpkin and serrano peppers, but at least those will store for awhile!

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Roasted fennel and shady lady tomato over pasta. Romaine and mustard green salad with cherry tomatoes.

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Daikon radish and greens quiche. Romaine and mustard greens salad with daikon and pomegranate.

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Slow cooked CSA Roma & Shady Lady tomatoes, frozen CSA basil and garlic. (Recipe via The Emerging Foodie).

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Roasted Swiss Chard. Ridiculously easy recipe via BeyondSalmon.com on YouTube.

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More roasted Napa Cabbage with Soy Vay, over wild rice.

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One of my favorite creative cooking epiphanies ever. Used the knowledge I learned from 18 Reasons about flavor profiles and whisked together fennel fronds, pomegranate, honey and labneh for a quick, tasty dessert.

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About Meghan A.

creative & professional creative professional | communications, content & community | nasty woman | adventurer & inspiration seeker | bicyclist & feminist | walk san francisco board | current: Adobe Typekit Product Marketing Manager, former: TYPO SF magic maker
This entry was posted in Brew To Bay, In the Kitchen and tagged , , , . Bookmark the permalink.

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