I believe that almost anything can go into a burrito or wrap. Arriving home with another huge CSA share, and still swimming in vegetables from last week’s late holiday delivery, I made a mission out of using as many vegetables and odds and ends as possible in last nights dinner. I fried garlic scapes and green onions in a wok, then added dandelion greens and some chopped radish greens. Salt and pepper, a chopped habenero pepper, fresh cilantro and parsley, and a drained can of organic black beans went into the walk. I served the beans on whole wheat tortillas with fresh garnishes – sliced radishes, avocado, sprouts, and green onions.
And then I used even MORE vegetables. Red leaf lettuce, topped with a summer squash salad recipe cribbed from Simply in Season – squash, green onions, fresh basil, and Parmesan marinated in red vinegar and olive oil. It felt great to use up the rest of last week’s veggies, and dinner was delicious.