Wow, you bring on the heat and humidity and clearly fields just start bursting with produce. We got so much stuff this week!
- New Potatoes
- Zucchini & Summer Squash
- Sweet Potato Greens
- Baby Greens Mix
I set aside the apples for snacks, along with some of the carrots and squash. I also set aside the parsley and garlic and will use when needed while cooking. I plan to make a vegetable curry with some of the eggplant, carrots, potatoes, tomato, and some green beans I have left over from last week. I also plan to use the rest of eggplant and the sweet potato greens in some Asian-inspired dishes with a salad and extra brown rice from making the curry. (Eggplant, Greens)
Tonight, I used the corn, zucchini, tomato, and the baby greens in a grilled shrimp salad. I started with this recipe and added a few things that I thought would also work.
I grilled the corn and zucchini, and following that, grilled the shrimp. I cut the kernels off the cob and sliced the zucchini and mixed these together with the shrimp, red onion, jalapeno, coriander and parsley.
I served this over the baby greens, topped it with some tomato, and added the simple lemon juice, white wine vinegar & olive oil dressing.