Thursday, March 3, 2011

Thursday, March 3rd: What do you do with a rutabaga?

by Brie

I knew as soon as I opened the box this week that I would be turning the butternut squash into my favorite soup. It is so simple and so good.

What I had no idea how to use was the rutabaga. I discovered there are actually a lot of different ways to cook it. Like mashed peppered rutabaga, soup or caramelized with onions. I am intrigued by this rutabaga souffle and plan to make it for Sunday dinner.

Whenever I see an avocado I always want to make guacamole. If I can stop myself from just cutting it up and eating it on its own first. So the avocado, along with cherry tomatoes on the vine and two yellow peppers that will be turned into salsa, will be saved for a Mexican feast. Maybe with a taco salad or black bean, spinach and mushroom burritos.

Spinach and broccoli are very versatile vegetables. Both are great in salads or pies. I want to try something different this week so I am going to make spinach and artichoke dip for a party and lemon broccoli risotto for dinner one night.

The box had some great fruit this week. The strawberries were eaten immediately. And the oranges and bananas will disappear soon too.

This is what's on my menu plan this week. What are you cooking?

Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.

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