First, I mixed the broccoli with spaghetti carbonara to make it a little bit healthier (and even more delicious!):
I did a simple saute of the swiss chard leaves, and then roasted the stalks with butter and parmesan:
The collard greens went into a soup with black-eyed peas to create a dish that would be appropriate for any southern New Year's meal:
I cooked half of the head of napa cabbage in the crock pot with apples and a vinegar and honey sauce:
The remaining cabbage became a simple Chinese cabbage salad.
I roasted the kohlrabi (at 450 degrees for about 30 min), and thoroughly enjoyed this new veggie that reminded me of a combination of broccoli and parsnips (it's actually related to cabbage):
And finally, I made amazing strawberry coconut ice cream with what is probably the last of my CSA strawberries:
I can't wait to see what next week brings!!