Although I know a few days ahead of time what will be in my CSA share on a given week, it’s still so exciting to pick it up and go through all the fun stuff. This week was chock full of zucchini (5 of them!), an ENORMOUS yellow squash, some Swiss chard, 2 pints of tart cherries (I’m thinking Chocolate Cherry Bread), green onions, a garlic scape, and two peaches.
We still had some leftover CSA veggies last night so I threw a bunch of stuff together in a skillet and called it “dinner.” It was a great way to get rid of all the odds and ends sitting in the fridge, though. And super delicious today for lunch, once all the flavors got to sink in.
Clean out the Fridge Pasta
- 2 cups lightly packed kale, torn into bite-size pieces
- 1/2 tsp minced garlic scape
- 2 Tbsp olive oil
- 1/3 can white beans
- 1/4 cup diced zucchini
- 1/4 cup diced yellow squash
- scant 1/4 cup diced red bell pepper
- 1/4 cup salsa
- 1/2 cup cooked pasta
- Saute the garlic scapes in olive oil for 2 minutes. Add kale, cover, and let wilt for a few minutes. Add red bell pepper and cook for 3 minutes, or until pepper begins to soften. Add zucchini and yellow squash and continue cooking for another few minutes, until they begin to soften.
- Once the veggies are slightly softened, add the salsa and stir until combined. Then add the beans and pasta and cook until heated through.
There are so many variations you can make with this. Use pasta sauce instead of salsa. Use the remains of a bag of frozen veggies. The possibilities are endless.