I’m so incredibly thankful right now that I’m road tripping to my friend’s house in Green Bay on Saturday (to run a f**king marathon in 80-f**king degree weather, PLUS 10-20 mph winds! … Deep breath. Composure. I’m good.), and bringing dinner with me.  Because, people, if it weren’t so, I’d be leaving leafy greens at the neighbors’ doorsteps without a note.  Instead of being the anonymous zucchini dumper, I would be the anonymous leafy green leaver. Oh, ugh, that was bad.

Bad alliteration aside, if you haven’t figured it out, I’ve got a cornucopia of green veggies on my hands.

Though they are so very beautiful. And I’m thankful for that, too.

The lettuces will go in an entree salad this evening, tomorrow, on Saturday, and throughout next week until they’re gone.

Young onions will go into the spaghetti sauce I’m making for dinner on Saturday. The rest of them?  No clue… yet.

Radishes will also find their way into salad and on my breakfast plate with a sprinkle of fleur de sel. The greens will be sauteed and combined with my Growing Power scrambled eggs.

Cabbage… maybe cabbage rolls, and/or a mexican slaw with tacos. I’m in need of some inspiration here.  I’m not a Kimchi fan, so don’t even suggest it.

Isn’t this baby pac choi gorgeous?!?

I don’t cook much Asian cuisine, and every other time I’ve  tried to cook pac choi (aka bok choy), I didn’t get it quite right (stem too crunchy, leaves too slimy).  I’ll be scouring the recipe sites and cookbooks for some serious guidance this time around. It’s just too beautiful to mess up.  If you have pac choi expertise or just some fav recipes up your sleeve, please share.

I’ll share what I do with this bounty over the next couple of weeks.  Until then, take 2 minutes to get cozy with Kermit.