This week the arrival of warmer weather, flowers and leaves on the trees has reminded me that we are headed quickly into the growing season. This realization caused me to scour the freezer and the pantry for things that I froze or canned from last years season. I need to make room for the coming strawberries! Anyhow, I found lots of great stuff to mix with my fresh items from this weeks share. These burritos and this soup were the end result. I was so excited to make these using almost nothing but local ingredients from this year and last! If you don't have any veggies left from last year, don't worry you can use them from the store.
Summer's Coming Burritos
2 cups of frozen corn
1 cup of frozen diced red and green peppers- you can use fresh as well
1 cup frozen diced poblano pepper
2 green onions chopped
4 cups of chopped greens-I used Swiss chard, but kale or spinach or a mix of all three would work too
2 garlic cloves
1 can of cannellini beans-drained
juice from 1/2 lemon-save the other half to squeeze on the top
1 pint jar of salsa verde
salt and pepper to taste
Chopped red onion, Swiss chard, and the other 1/2 of the lemon for the topping
In a large skillet over medium heat cook the corn, peppers, onions, garlic and greens. When the greens have started to cook down add the beans. When everything is cooked down and slightly browned add the jar of salsa and stir well. Let warm all the way through and then squeeze the lemon juice into the pan. When its ready you can roll in tortillas and top as you desire. I used finely chopped Swiss Chard and red onion with fresh lemon juice for mine. Of course if you want to add meat chicken or pork would work well.
Leftover Summer Soup
2 1/2 quarts of your favorite stock, I used vegetable
2 potatoes-washed and cubed
1 quart of frozen green beans
6 frozen tomatoes or 1 pint of canned tomatoes
1 garlic clove
6 cups of chopped greens
1 can of dark red kidney beans
2/3 cup uncooked millet, or rice
Mix everything but the millet into a stock pot and cook until the potatoes are soft. Then add the millet and continue to simmer for 30 minutes.