Our CSA box from Kula Fields was a Thanksgiving bonanza! We got loads of veggies perfect for every Thanksgiving side you could imagine. Along with the usual suspects (kale, butter lettuce, tomatoes), we received turnips, green beans, sweet Maui onions, and a packet of herbs perfect for stuffing a turkey.
I'm not planning on doing too much Thanksgiving cooking this year since the restaurant I work at does a Thanksgiving lunch for employees. It's been a huge hit for Bryan and me the past two years, so we'll be making a guest appearance next week and then vegetating at home for the rest of the afternoon.
So, I'm putting all these Thanksgiving veggies to good use this week in not-so-Thanksgiving dishes.
{chopping turnips}
{a little fresh kale thrown into the skillet}
{cheesy Chorizo scramble--ready to eat!}
I sautéed half a Maui onion, chopped, in coconut oil until translucent. I threw in two chopped turnips with 3 minced garlic cloves, and seasoned with salt and pepper, and a smudge of smoked paprika. I added a small pat of butter to give the turnips a glossy color and of course, flavor. After the turnips were fork tender, I added my leftover chorizo from my chicken paella and browned it. I added a little over a cup of chopped kale, and added four scrambled eggs to the skillet. I scrambled the eggs with all the goodies in the skillet and added shredded mozzarella and chopped parsley before serving.
It came out absolutely delicious. I can't wait to dig into the leftovers later.
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