Well I told you the cabbage was stressing me out and it remains in the fridge, untouched. Now I also have two weeks’ worth of beets in there. For some reason I’m not excited about the idea of eating beets lately, though I do love them. The good news is there’s one bunch of golden and one red, so they’ll make a beautiful dish of some kind when I get around to them. I refuse to let it any of it go to waste so I promise to have some ideas for you next week.
As for the rest, those gorgeous peppery radishes, crunchy carrots and green and yellow beans are tasting good just cut up with dip for lunches or to round out an easy supper.
If you try this dip here (which I’m going to make for a friend’s baby shower this weekend), you’ll also use up a couple of sweet potatoes. Super healthy, kid friendly, and yummy.
Speaking of sweet potatoes, I used a couple more of those — and that green onion bunch — making this recipe here. We had it with some marinated flank steak for dinner. Delish.
– Dinah Murdoch lives, eats and writes in Kitchener.