First things first. In my last post I mentioned kale and beans. A commenter noted that I probably meant chard and peas. That commenter is correct.
So, I've been thinking about an interview I did last year with the Neelys and about how they will put anything on the grill — including salad. Though my grill is still in the box, I decided to go a similar route with the chard using a grill pan.
For the dish pictured at top, I steamed both the peas and the chard (separately). I brushed the peas, chard, sliced squash, and tofu with olive oil and a few drops of toasted sesame oil and cooked it on the pan. The idea was to cook to the chard to crispy. It worked. (Here's a recipe for baked chard chips.)
Simple flavors, easy to put together ... and a bit of a bland plate overall. Slices of tomato would have zipped this dish up.
I had also been wanting to make tempura, so I did, following a recipe from Mark Bittman's How to Cook Everything Vegetarian (an excellent source for CSA-ers). The battered vegetables include the peas, sweet potatoes (delicious!), carrots, and squash. I originally used malt vinegar as the dip, but found it too sour for the delicate vegetables, so I switched to plain yogurt — much better.
Also on the plate are sauteed greens, though I forgot to remove the stems first. Chewy.
I was beginning to run out of steam and ideas for the last plate. This incoherent dinner consisted of chard pesto on toasted bread, hash browns, and grated carrots and squash.
I still had half the squash left by Tuesday, so I sliced them, blanched them, and put them in the freezer. I grated the remaining carrots for salad.