So after a very long day I arrived home to find my very first box of veggie love. It’s filled with beautiful, green vegetables and looks and smells like late spring.

We begin to unpack and all I can think is KALE. There’s a mountain of it.

I already had dinner planned, Mushroom and Goat Cheese Risotto, so I was looking for something to compliment our dinner for the next two nights. We decided to have the asparagus and use the kale for dinner later this week.

The asparagus are huge so we are going to have them tonight and tomorrow.

I tossed them with olive oil, salt, and pepper and threw them in the oven at 450 for the last 10 minutes of the risotto’s cook time. The result; cooked on the outside, crispy on the inside, and some of the freshest tasting asparagus my husband and I ever had.

Dinner

I think I’m going to use the kale and green onions in a “Kale and Bean Saute” later this weekend but would also love suggestions.

We’re hoping to go out to the farm this weekend to utilize the u-pick option of 6 pints of strawberries to go with the strawberries we got in the box.