Twenty Bag | May 19

Cauliflower, cucumbers, broccolini, Italian flat leaf parsley, summer squash, zucchini, bean mix, watermelon radish and a lovely lettuce mix—versatile ingredients with plenty of applications.

I’m envisioning a light spring brunch showcasing Ina Garten’s savory zucchini pancakes. Or when dinnertime rolls around, pair summer squash with the zucchini in a cheesy casserole recipe from Fields Farm.

Or…

Slice chilled squash into quarter inch discs and serve as a healthy snack along with your favorite dip—my go-to is a roasted red pepper hummus from Asheville, North Carolina-based Roots, makers of non-GMO, preservative-free goodies. It’s also awesome with celery and carrots.

I sheet pan roasted last week’s head of cauliflower so I’m thinking a big batch of creamy cauliflower soup is on the agenda this weekend. It’s super easy to put together and makes a refreshing light lunch when served cold. A sprinkling of green onion gives it a bright allium edge.

Stock the fridge with your own house made pickled baby cucumbers. Just chop and go—no effort (or cooking!) required. The watermelon radishes are also colorful candidates for pickling—both, perfect for a picnic or barbeque. Here’s another no-cook recipe—this one, for the bean mix, so grab extra jars and build an assortment!

I eat pasta a couple times a week and have been patiently counting the days till I could make (again) creamy linguine with broccolini. The dish is quick to make and is way more than the sum of its parts.

Search sweetgrass + grits for more recipes and ideas!