Submitted by CSA Member Kathy whom picks up at our Newport KY drop site.
Use up the box/everything but the kitchen sink wrap turned into pasta salad. Made this up as I went along.
Started by spiralizing a yellow zucchini. Less messy than grating. Added the following: grated carrot, kale leaf ribbed, massaged and cut into pieces, some sliced lettuce, sliced celery, sliced mushrooms, a little green onion, white and green parts and then looked what was in refrigerator. Added sunflower seeds, pumpkin seeds, pine nuts, and sliced almonds. From jars I added sliced olives both green and black, some 4 bean salad, and fermented Brussels sprouts. Including a little of the juice for moisture. Added cheddar cheese, 2 hard boiled eggs and one jarred roasted red pepper.
Divided an avocado between 2 white flour tortillas and added veggie mix. I bought spinach wraps to freeze for next time I make wraps.
Since I now had a nice size bowl of veggies I decided to make a pasta salad. Added a 16oz can diced tomatoes, pasta, a little olive oil and balsamic vinegar and Italian seasonings.
Made enough for 4-6 servings.
