SophieO's Profile

Can't go wrong with a green smoothie! We start every day with the following concoction: 1 apple (or any frozen fruit--I like peaches), 1 pear, juice of 1 lemon, 1/2 inch of peeled ginger, 3 packed cups of spinach/kale/chard, a handful of parsley and about 2 cups of water, plus ice. Blend it in a high powered blender and rejoice.

I second all the CSA recommendations--best way to ensure a wide variety of seasonal vegetables, keeps you creative in the kitchen, and all that good stuff. Other tips:

1. green/veggie smoothies (especially if you have a high powered blender that can tear through tougher veg)--a great way to eat tons of greens, fast!

2. For certain vegetables like tomatoes, onions and eggplant: Roast with some basic italian spices, then cut up and freeze. Thaw and use as a stew or soup base whenever you need it.

3. Make pesto with greens other than basil--cilantro, chard, kale, parsley, you name it. (freeze it in ice cube trays or mini muffin tins to have individual servings ready to go!)

4. Use leafy greens as wraps for tacos, sandwiches, etc. instead of tortillas or pita. Collards and lacinato kale work particularly well for this.

5. I build the week's menu around my CSA share--I'll type the name of a vegetable and "recipe" into google, find a snazzy looking dish and follow my muse.