Week Two

So I learned a few things during my first week, mainly that it is pretty hard to eat that many vegetables without some serious planning and consideration. I realized that I needed something quick cooking grains to go alongside my produce, as well as garlic, ginger, lemons and limes. With these things and a little imagination, I was able to eat nearly everything. The only things that went bad were a couple of radishes. Everything else was eaten or saved for the next week (both heads of lettuce). So for my second haul, without further ado.

2 bags of snow peas
1 bunch of haruki turnips
1 bunch of radishes
1 summer squash
1 zucchini
1 kousa squash
1 small bunch of cilantro
1 large bunch of Spinach
2 or 3 large stalks of arugula

I did use the swap box this time to unload another head of lettuce and get some more radishes. I actually ended up cooking the leftovers from week one with some additions from week two in a fantastic Cous Cous Salad with Peas, Zucchini, Arugula and a Lemon & Olive Oil Vinaigrette. It was delicious and is something that I will be making on a regular basis because it was that good. The vegetables are all interchangeable, I can't imagine you could put something in this that did not taste amazing.


Cous Cous Salad


3/4 C. whole wheat cous cous
1 & 1/4-1/2 C. of vegetable stock
1 lemon, juice and zest
1 T. olive oil

1 zucchini
1/2-3/4 C. snap peas, shelled and lightly steamed
1 C. arugula, washed and copped
Handful of cilantro, chopped
Salt & Pepper
Enough olive to brown vegetables

I prepared my cous cous to package directions, but did toast it in a pan over a medium heat until it got some color. Add the stock, covered and let it sit while you prepared the rest of the food. Add the olive oil and lemon juice and let come to room temperature.

I actually cooked my zucchini the evening before and enjoyed that it was cold, but do what time allows you to do. Cut the zucchini in to long slices, brown both sides on medium high heat and then season with salt and pepper. Using a grill would be even better! Chop the zucchini in to bite size pieces, add the peas, arugula, cilantro and season liberally with salt and pepper. Add additional olive oil if it seems dry.

I served it with a salad of mixed greens with a balsamic vinagrette, sliced almonds and dried cranberries. This makes enough to serve 2 as a main course.