So, between my CSA veggies and my visit to the East Aurora Farmer’s Market on Saturday morning, I had a plethora of veggies to choose from for Saturday’s meal. So, this is what I picked out to work with:
- 2 bundles of baby Swiss Chard
- 3 garlic scapes
- 6 small peppers of various colors
- 3 locally grown tomatoes
- 1 onion
- 3 fresh sweet basil leaves
- 2 Greek oregano stalks
- Also 2 cilantro ice cubes from the cilantro I grew last year.
I also used some long grain rice.
First, make rice (1 cup dry) according to directions. While the rice is cooking, chop up all the veggies and herbs and put in a bowl. ( I was in a lot of pain from my PT in the morning, so I just used the food processor – so everything was finally chopped.)
Once the rice is done cooking according to the package directions, mix in the vegetable herb mixture.
Let the rice cook on a low flame for about 20 minutes.
I also picked up a package of the goat cheese chevre that I like. This week I decided to try the garlic and dill flavor.
I decided to make some spinach pies that I had picked up at the Lebanese bakery to go with the rice. I spread some of the chevre on top and served it along with the rice.
It made for an enjoyable and satisfying meal.