As I noted a few weeks ago, I try to bring my lunch to work regularly, both for cost-saving purposes and for health purposes.  (Have you ever looked at the nutrition facts for some of the standard work lunch fare?  Chipotle, just looking at the sodium content of your burritos nearly stopped my heart.)

We also, like the good yuppies/hippies we are, subscribe to a community-supported agriculture program, which gives us a box of fresh veggies every Saturday that we use for the rest of the week.  I love the CSA program, as it forces me outside of my broccoli/baby carrots/romaine salad comfort zone.  There always comes a point, however, when we’re more than halfway through the summer and I’m starting to feel the strain from the constant wondering of what to do with the dregs of the box come Thursday and Friday, before it all starts over on Saturday.

Currently, I am the proud owner of:

  • one ear of corn
  • one green bell pepper
  • one small leek
  • two habanero peppers
  • two small (and slightly bug eaten, if I’m honest) bok choy

I feel incredibly guilty when I fail to use what is in the box before the next wave of veggies arrives, like I’m some sort of big CSA failure.  So I decided to put it to you, brilliant readers: I have two dinners, a packed lunch, and one weekend breakfast to make before the next box of veg arrives.  I feel quite strongly that I do not want to go to the grocery store between now and then, but you can assume (since it’s true) that my kitchen is well-stocked with basics (eggs, flour, spices, milk, pasta, etc.)  What should I make for dinner, lunch, dinner, and breakfast that will use up the bulk of this veg?

Advertisements