I eat omnivore, but in the last several years I eat less meat and meat has become more of a side dish with vegetables and legumes getting top billing … with a few exceptions like CHEESEBURGERS!

I have been looking forward to the local growing season as fresh from the ground vegetables are the absolute best. I eased into things with two Farmer’s Markets before my CSA started.

So, all went very well with Week 1 CSA box.

The arugula looked like it needed to be used quick-like so after a salad on Day 1, I processed the remainder into a pesto which I froze for later use.

A scramble of spinach and some leftover taco mix made for a nice nest for a poached egg!

There were several green smoothies using the kale and/or spinach with lemon and frozen berries and kefir.

Bok Choy.

I roasted Bok Choy (and radish!) several times, dressed with a lemon-Dijon-tahini dressing from Dishing Up the Dirt and then chopped all, combined with some chopped spinach and had a gorgeous and delicious warm salad.

That little cast iron dish went in the oven during preheat. Add the Bok Choy and radish with a drizzle of olive oil to the hot pan and then into the hot oven for a quick char.

Then chop and add to chopped spinach…

… some sliced apple and a bit of shredded chicken made for a great supper!

This morning as pickup for week 2 loomed … I made a spinach/kale/ham/cheese hand pie for breakfast.

A wee bit of kale and 2 radish made it into Mel’s Italian Pasta Salad for lunch.

Early this evening I picked up my week 2 box:

https://instagram.com/p/BUat28nlTSs/