Ok, I guess it doesn't quite have the same ring to it as Friday, but it brings the same excitement since we finally had a CSA share to pick up. It feels like an eternity since our last share, and we were both chompin' at the bit to see what we'd get today. So ...without further ado...
kholrabi as well. I don't think I've eaten kholrabi, so it will be fun experimenting with it.
And since its been a while since we've whipped something up in the kitchen, we're bringing you tonight's meal...free of charge!
We thought ahead for once and defrosted some chicken overnight, knowing we'd need a protein to go with whatever veggies we picked up tonight. To keep things simple, and since I scored a new wok for Christmas, we settled on a Thai peanut stir-fry.
So here's what we started wth...the purple carrots, broccoli, a sweet potato, spinach and some dill from the share. The green onions and mushrooms were leftover from the weekend and needed to be used. So got to peeling and chopping the sweet potato and the purple carrots.
Look how pretty these carrots are!
Once the chicken browned a bit, we threw in the broccoli. As the chicken continued to cook, we threw in the mushrooms, spinach, and green onions. We also threw in a bit of sesame oil for an added layer of flavor
Once the spinach wilted, it was time to make the sauce. We started by adding the coconut milk. Then came the peanut butter.
We just kept mixing and stirring until the peanut butter had melted down and everything was coated in sauce. To top off the dish, we toasted up some sesame seeds, drizzled on some sriracha, and sprinkled on some chopped dill.
It was a great way to kick off this week's share!