We’ve been doing well with our CSA boxes, eating pretty much everything every week. We do have a lot of cabbage to use, but about half of it is in the freezer. I will use that in the fall for soup.
Our go to way of using all of the ingredients is to throw everything in the cast iron pan (with or without meat), saute, add some rice, quinoa, beans, or lentils, and enjoy!
Here is a rough recipe for the skillet in the photo.
1 lb sausage or other meat of your choice
2 cups chopped cabbage
1 half onion, chopped
1 tomato, chopped
1 can black beans, rinsed
2 cups grain of choice, cooked
- Saute the onion in olive oil until translucent.
- Add the sausage and cook thoroughly.
- Add the cabbage and cook until it’s a little limp, about 5 minutes.
- Add the tomatoes, black beans and cooked grains and heat until nice and warm.
The burning question you are all wondering is, did they eat it? YES!!! YES THEY DID EAT IT!!!! Of course, my kids are not tiny anymore and have grown to love their veggies. Or have become resigned to eating them. They will never tell.
We’ve made a couple other versions of this:
Shrimp CSA Skillet
Saute shrimp in olive oil and a little butter and add cabbage, and a grain.
Vegan CSA Skillet
Spinach, shredded zuchinni, onion, garlic, basil, and brown rice.
What I love about these dishers, besides the ease of preparation, is that everyone loves them, and everyone can make them. Yes, you heard me correctly. Even the College Boy has been making his own variation of this. So, to summarize, lots of veggies, fast and easy to make, loved by all. This is a kitchen hat trick!