We got our first CSA share this week! I was in Dallas for work and when I got home a lovely box was sitting on our doorstep filled with local, organic fruits and veggies.
All I had to do was find a way to make meals out of all this goodness! Since I hadn’t been home to think in advance or create anything myself, I went to a few tried and true blogs for recipes.
I ate this at a friend’s house and have been wanting to recreate it ever since. And considering this was my first time ever preparing okra, I knew this would be a foolproof way to cook it!
The husband had been asking for lasagna, but I don’t think this variation is what he had in mind. I think the veggies make this even better than traditional lasagna. And much lighter.
Perfect snack on pita chips!
Instead of cherries, I mixed blackberries with some raspberries and blueberries. The low added sugar and high fat and protein from the nuts made these a terrific pre-run breakfast this weekend.
I made a huge salad with the butter lettuce and cucumbers. And I’ve been enjoying the pears for an afternoon snack. All I have left to make something with is the butternut squash. I’m thinking I’ll roast it up and mix it with some black beans to make an enchilada filling. Can’t go a week without some sort of Mexican dish on the menu!