CSA meal of the week

Now that the CSA season has begun, and I'm getting a batch of fruits and vegetables every Thursday whether I want them or not (I assure you I always want them), it's time to challenge myself to create whole meals using mostly the veggies of the week. As you saw yesterday, I wolfed down the strawberries, so I couldn't use those for dinner, but I still had a bunch of arugula (even after the arugula salad with strawberries and balsamic), so I used our O-Hitashi recipe from last month, and instead of spinach, I used arugula, which made for a REALLY great variation.

I also used the fresh scallions (which had such a pungent yet rounded earthy flavor, not the piercing sharpness of standard supermarket scallions), and made an asian inspired scallion quinoa. I just threw a cup of quinoa into the rice cooker with 2 cups of vegetable broth, a few garlic cloves, a few chopped scallions, and a splash each of olive oil, soy sauce, rice vinager, and the secret ingredient, sweet Japanese peach vinegar. I find that the rice cooker is the best way to cook quinoa, as it achieves just the right amount of fluffiness. Perhaps it's my technique, but I just am not always able to achieve that cooking quinoa on the stovetop. What's more, the bottom gets just a little caramelized, and when I take it out, I can gently scrape away the crust at the bottom for some caramelized chewy bits.

YUM.



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