It's the last CSA box of the winter season and we plan to make the most of it. This week's haul included lots of root vegetables plus just enough greenhouse greens and crunchy radishes and cabbage to make a few crave-worthy winter salads.
The Haul: watermelon radish, red kale, scallions, kohlrabi, Russet potatoes, Napa cabbage, celery root, rutabaga, carrots
The Menu Ideas:
Farro Salad with Roasted Rutabaga, Ricotta Salata, and Hazelnuts [NYT]
We make a variation of this salad at least once a month during the winter months. It's endlessly adaptable--try it with roasted squash, feta, and walnuts, or toss in a handful of dried cranberries for an extra bite of sweetness.
White Bean and Sausage Stew [JBF]
This hearty, Italian-inspired stew is a simple but satisfying weeknight meal. Use any leafy green you have on hand, but vary the cooking time accordingly, adding more delicate greens like spinach just a few minutes before the dish is finished cooking.
Arugula Salad with Watermelon Radish [Marcus Samuelsson]
A creamy avocado dressing and a handful of macadamia nuts adds body and crunch to this nutrient-packed salad.
Bulgogi Sloppy Joes with Scallion Salsa [NYT]
A spicy mayonnaise, crisp cucumber kimchi, and a lightly dressed scallion salad are inspired toppings for this Korean-accented sandwich.
Pan-Roasted Scallops with Potato and Celery Root Purée and Brown Butter [Cooking Channel]
Celery root gets double billing in this easy entrée from chef Michael Symon: it's blended with potatoes in a fluffy, flavorful mash and tossed raw with apples in a crisp, fragrant salad that brings out the sweetness in the seared scallops.