Aloha Oahu Fresh family! It’s nice to be back on the island, I spent two weeks on the mainland and experienced everything from freezing temperatures and rain to sunny 70+ degrees. It’s nice to be somewhere else for a little while but it’s great to be home!
This week we’ve got lots of great veggies for you, and you’re going to enjoy making spring dishes with them. Your bag will have Mari’s Garden swiss chard and lettuce, Pacific Gateway Farmers tomatoes, cucumbers, chinese parsley and pak choy from Green Growers, and locally grown mushrooms from Small Kine Farm.
You can turn this produce into wonderful spring meals -here are a few recipes to get you started!
Short Ribs with Mushrooms and Spring Vegetables You can easily substitute some of this week’s veggies for those listed here, like the chinese parsley instead of regular, and the pak choy for the turnips and carrots. You can also add in your swiss chard for even more green power! I would add it in around step 6 or 7.
Oven Roasted Flounder with Bok Choy, Cilantro, and Lime Did you look at the photo of this!? I want to make it now! You could easily use tilapia instead of flounder.
White Gazpacho Cucumber and yogurt, a little olive oil, maybe a bit of chinese parsley…sounds refreshing!
Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon a different grain, but achieving the same creamy texture as risotto.
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