This week, I really wanted to dive into some veggie-forward recipes because, 1) buying veggies tends to be a heck of a lot cheaper than buying meat, and 2) with our upcoming CSA experience in a little less than a month from now, I need to start scoping out some potential recipes to make the most of the delicious veggies that will be coming our way! Plus, when I saw the yellow and orange tomatoes-on-the-vines, I was inspired!
NOTE: My coworker actually just showed me too this veggie delivery service called “Imperfect Produce: Ugly Produce. Delivered.” I had heard about them before, but never really investigated until we were talking about it during lunch one day, and as we dove into it, this company is actually doing something really great! Not only are they ensuring that the grocery store rejects aren’t wasted, but they’re also saving money too, and you can’t really beat a deal like that can you? I mean, for a small box of ugly, ORGANIC fruits and veggies (which serves 1-2 people, 7-9 pounds of produce), you can pay $15-17 per box every week, or every other week. Basically, it’s a CSA, but all year round! Other options include the Mixed Fruit & Veggie, all fruit box, and all veggie, all of which are $11-13 per box. So not only is it 100% comparable in price to most CSA’s anyway, I think the more interesting/less uniformed foods are rather beautiful and add a fantastic uniqueness to the plate. Oh, and did I mention it’s completely CUSTOMIZABLE! The CSA I’m doing this year is the ONLY ONE in Chicago that allows me to pick the veggies I want, which I think is a MUCH better idea than having farms choose for me so that no veggie goes to waste. So long story short, this is for something I plan to investigate, and most likely invest in, following the conclusion of my CSA because I’m curious and would love to see how much it can save me over time! AND that means I spend less time at the grocery store (major plus), and can go back to shopping exclusively at my local butcher for my meat and everything else, rather than making two trips to two stores, which I really don’t like doing…
Summer Tomato Salad with Lemon Vinaigrette
for the salad
- 1 yellow on-the-vine tomato, cubed/chopped
- 1 orange on-the-vine tomato, cubed/chopped
- 1 red on-the-vine tomato, cubed/chopped – some slices for the bottom
- 1/3 cup basil, chiffonade
for the vinaigrette
- juice from 1 lemon
- 3/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- Vinaigrette: Whisk all ingredients together in a bowl or shake all ingredients up in a jar, set aside.
- Arrange tomato pieces on your plate, drizzle with dressing, and top with basil.
- Eat & be happy!