Low Carb Swiss Chard and Sausage with Burrata

A low carb meal of sausage sautéed with Swiss chard and topped with creamy burrata cheese.

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It's good to have some simple cooking concepts in your back pocket for when you don't have a particular plan in mind for dinner, but you've got ingredients courtesy of you Community Supported Agriculture (CSA) farm share. This is another simple cooking concept.

Mentally [or print it out and physically] file it alongside Fast Greens and Pasta, a Concept Recipe and Fried Rice with Greens and Chicken. These are 3 different ways to get a bunch of cooking greens out of your refrigerator and into your belly. And my family liked them all.

Fish Tacos with Bok Choy and Peppers

Flakes of seasoned fish nestled against sautéed bok choy and peppers in a warm tortilla, topped with avocado slices and crumbled queso. Use the farm share in unexpected ways with these tacos.

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One of the ways I use less familiar produce in our farm share boxes is to tuck it in alongside other, more familiar to my family, foods. This tip the first one of my Five Tips to Feed Your Family From the Farm Share. When I picked up some marked down pre-seasoned mahi mahi, I thought it would go nicely with the dark purple bok choy from the Community Supported Agriculture (CSA) farm share in a fish taco.

A typical late Fall farm share box.

Bok choy is a pretty terrific workhorse in a typical cool season [late Spring or Fall, like the photo above shows] farm share box. The mild flavor of this dark leafy green is great in Asian-inspired meals (like this Fried Rice with Greens and Chicken), it's quick in a pasta dish (like this Fast & Easy Greens & Pasta concept recipe), and can usually be substituted for spinach or Swiss chard just about anywhere.

Chive Blossom Potato Salad with Egg

A fresh and pretty side dish for a Spring table, this potato salad combines chive blossoms and hard cooked eggs with red skin potatoes and tangy mustard.

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This chive blossom potato salad is as pretty as it is flavorful. When I made my Chive Blossom Focaccia I was a bit bummed that the pretty purple color of the blossoms baked into a more bread-like brown. I figured that adding chive blossoms to a potato salad would look pretty and fresh for Spring, and add that delicate chive flavor to the dish.

We eat a lot of potatoes, so I've shared a lot of potato salads on the blog. I started off with my family's summertime favorite, Confetti Potato Salad. I shared a tangy Roasted Potato Salad with Creme Fraiche. And I got some green beans in on the potato salad action with my Hot French Potato Salad. Add our wintertime favorite Make Ahead Irish Mashed Potato Casserole, and a Colorful Roasted Squash and Potatoes side dish, and I think I've just plotted out my daughter's dream menu plan. She loves her spuds.


Being a seasonal eater, when the weather turns warm I want to eat cool dishes, not heavy baked casseroles. This potato salad fills that need while looking pretty on the table. It's terrific on those Spring days where it's cool in the morning then warm and sunny during the day, making you rethink your dinner plans to something cooler and lighter. Add a salad of fresh greens, maybe some bread and cheese, and you've got a nice Spring meal.