Each week we get a basket and a page of recipes that relate to the week's contents.
A while ago I developed a pretty routine way of processing my veggies by default. This helps when I am not inspired to do something specific, nor feeling adventurous on the day the basket arrives. One of the keys is to get everything into a state where it will last until it is to be used, and processed to the point where it can be used as an ingredient.
Some things just need to get bagged and put in the fridge (zucchini, cucumbers, fresh onions, peppers).
Potatoes can get put in a basket or roasted.
This week I didn't get much that needed blanching (broccoli, chard, spinach, ...). If I did, I'd blanch or steam, drain, chop, and freeze.
Lettuce gets washed, spun dry and put into a vacuum canister, and a couple of storage containers for use in the next day or two.
Many veggies get my basic roasting treatment: cut into similar thickness pieces, toss with olive oil, and roasting salt. Roast in a 425 degree oven, turning every 10 minutes until done.
|Beets in olive oil and spices ready for heat|
|Carrots ready to go|
Then freeze or use. Think about how you put them in your freezer container so you get get out enough for one recipe without having to defrost the whole container.
Use in salads, sauces, stews, soups, .... Actually I go about it the other way around. I ask myself, is there any reason not to add some roasted veggies?