Powder them after raw dehydrated, sell as a supplement expensive enough to pay for your whole csa subscription
6 Likes
To use up a lot of mushrooms, I usually chop them fine and cook them slowly with a light roux and white wine until they reduce into gravy, which is delicious on biscuits and freezes well.
2 Likes
Anyone want to play ‘help ckni eat all the food in her house so she doesn’t have to move it’?
Here’s what’s in my pantry: way too many cans of artichokes. We usually eat them with salads once a week but with having groceries delivered the produce hasn’t always been what I would have chosen so we shifted away from that. This week I have planned a spinach artichoke pasta dish but I have many more of these. Why did I buy so many??
I also have dried kidney and black beans. 1lb of the black beans is going to become black bean quesadillas this week but there will be leftovers of that batch plus I have at least one more 1lb bag.
I also have way too many tortillas. H goes through spurts where he makes himself a lot of snack wrap type things so sometimes we use them quickly, sometimes we don’t. I also let Bobbin have pieces sometimes because it is a snack she can hold herself that isn’t messy that she is willing to take normal sized bites of. But again, why did I buy so many??
I have a lot of other random assorted ingredients but these are the things I have most of.
4 Likes
I really like artichokes, sun dried tomatoes, and chicken served with noodles. In the winter I’ll sometimes turn it into a casserole with some monterey jack cheese.
I’ll also do pork medallions with artichokes, mushrooms and onions. Toss the veggies with a little chicken broth and stone ground mustard for extra sauce.
Beans… I’m not much help on in the summer. But I do like a lot of black beans with ropa vieja.
Tortillas: I really enjoy breakfast burritos, and when I can’t talk myself into make a full dinner, sometimes I’ll just load tortillas up with pizza toppings and pretend i’m still an adult
3 Likes
For artichokes, I really love this recipe: https://www.budgetbytes.com/spanish-chickpeas-and-rice/
Tasty, filling, super easy, and not a creamy spinach artichoke dish, lol.
For black beans, this is one of my favorites: https://www.allrecipes.com/recipe/24833/black-bean-and-couscous-salad/
You could probably substitute any grain if you don’t have couscous.
2 Likes
Artichoke quesadillas.
Artichoke and black bean soup with well-toasted quesadilla slices for dipping.
3 Likes
Send some to me??? That is exactly what I am missing for a recipe I want.
Or you could make spinach artichoke dip, yum.
Ooh, artichoke quesadillas sound delicious…
2 Likes
I’ve been making myself hungry thinking about artichoke hearts now.
2 Likes
I ma getting collard greens in my CSA box today. The majority of recipes I have found for them involve bacon. The vegetarian/vegan recipes I’ve found sound very bland or contain ingredients that are difficult to source given my current methods of making groceries happen. I’m considering getting some vegan bacon and using that in a traditional recipe but it’s expensive.
Complicating matters… I really just do not like cooked greens. They’re slimy. But it seems like eating raw collards is not a thing? I wonder if I can make chips out of them like kale? Ugh. This feels like it’s just going to end up in the garbage because I can’t choke it down.
1 Like
Do you like beer? I only have the one experience to pull from, but this recipe turned out pretty good for me and doesn’t involve bacon:
2 Likes
I’ve had collard greens wraps before!
1 Like
I do like beer, and have some on hand!
Simmer for 2 HOURS, though, really? How do they not end up absolutely pulverized?
I wonder if there are Instant Pot recipes? Off to google. 2 hours of cooking is a bad idea when it’s 90, Boyfriend hates when I do that. And, well, I have canning that MUST be done too, haha.
2 Likes
What was the filling?
And, there are MANY Instant Pot recipes involving collard greens! That seems less daunting.
I wonder what the results would be if vegan bacon were put in an Instant Pot recipe? Anyone try it?
1 Like
They do burritos and falafel…I think I would have chosen a raw burrito over the falafel because the raw taco meat is 
I’ve made collard wraps with chickpea salad (basically semi-mashed chickpeas, avocado, and scallions).
1 Like
I just did this with big leaves of red romaine and it was really good. I didn’t put avocado in, though, I used mayo. Avocado would be amazing in them!
Do you use the collards raw in wraps or steam them a bit? Everything I read seems to indicate they’re not good raw?
2 Likes
I used them raw, though I cut away at the stems to make them more flexible and flat. They were fine, though it was a lot of chewing.
Good lord, they just arrived and are freaking ENORMOUS.
And I thought the chard I’m growing, which has leaves bigger than my head, was big. This is… like, Audrey Two territory.
3 Likes
The place I had them was a raw restaurant, so definitely raw!
1 Like