This Week in our CSA Box

This week in our Community Supported Agriculture (CSA) basket we received some great products. Here is a list and our ideas on what to do with them this week:
Lettuce Head – (1) make into a simple salad with strawberries, beets, and cherry tomatoes with a jalapeno-strawberry vinaigrette and (2) use with Italian parsley recipe in tuna sandwich below
Arugula – truth be told, I hate arugula. Maybe mix a little in with the salad above and hope someone else in the house likes it.
Carrots – clean and leave whole, mix with olive oil, dried rosemary, salt, pepper, and a little fresh garlic, wrap in aluminum foil and roast at 300 until tender. 
Flower Bunch – in a vase on the dinner table
Strawberries – eat half just plain, let the rest get really soft and make into a jalapeno-strawberry vinaigrette by rough chopping the strawberries and cooking them in a sauce pan over low heat with some chopped jalapeno or serrano chili, chopped shallot, salt, pepper, and a little olive oil.  When everything is soft (but not browned) add some water and cook down.  Cool, puree, and strain then add equal portions olive oil and white balsamic – salt and pepper to taste.  A squeeze of fresh lemon juice is great too.

Baby Bok Choy – blanch whole, cool quickly in ice water, drain, stir-fry with garlic, ginger, green onion and then add a little water, good quality oyster sauce, shot of soy sauce, heat through and serve with a garnish of chopped roasted cashews and chopped cilantro. Serve on rice.

Italian Parsley – blend with capers, garlic, anchovies, green olives, salt, pepper, olive oil in a pesto sort of way.  Spread onto a sliced fresh baguette, top with good quality canned tuna, chopped cherry tomato, and lettuce.  

Bunched Green Onion – use in Bok Choy recipe his week