Stay Curious.
Dig Deeper.
Nurture What Matters.
Be BoldHeart.
Enjoy Your Life.

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The BoldHeartMama desires to enjoy living out the choices that she’s made for herself and for her family. She is a relentless learner: curious, inquisitive, and open to the possibilities of her life and of the human condition. She understands that there isn't one right way—she asks questions that dig deeper to make sense of it all and to find her own path.

She pays attention to and nurtures whatever it is she really cares about, letting go of the rest (for now) knowing she can't do and be everything all at once. She embraces her imperfections in favor of "good enough"—her imperfect self, her imperfect home, her imperfect mothering, her imperfect desires—and she never stops evolving as a woman and mother. She is a BoldHeart, authentic and true to herself.

The BoldHeartMama knows there is only this one life and she's all in. She is present and engaged and making things happen. Her intuition is her guide. She seeks to be inspired and relies on her creativity and her resourcefulness to solve the big and little challenges that she and her family face together as they navigate their relationships and their world.

The BoldHeartMama is willing to take calculated risks to make her biggest dreams come true. She is living out her BoldHeart in the moment, making small moves and taking little steps that add up, and she's cultivating a good life for herself and her family in the process. Read More!

Tuesday, June 8, 2010

CSA #3

In this week's CSA bag I found:


TURNIPS?! Those will be a fun challenge!

Last week's recipes:

Snow peas: Stir fried snow peas with soba
Scallion: added to stir fry
Broccoli: Sauteed Broccoli
Siberian kale: Green eggs and ham
Lettuce: salads
Garlic scapes: diced up and added to cream cheese (bagels and cream cheese) and butter (garlic bread)
Cucumber: cucumber salad
Arugula: pesto pasta, a fun twist on the original basil pesto

ARUGULA PESTO SAUCE

2 cups packed arugula washed well and spun dry
1/3 cup pine nuts, toasted golden and cooled
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1 large garlic clove, chopped
2 tablespoons olive oil
1/4 cup hot water plus additional if desired

In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.

And here's a video of Roscoe crunching CSA snow peas!


2 comments :

  1. I love the videos - keep them coming!

    ReplyDelete
  2. WHY did I never see this video!?! It's tooo cute!! What a little crazy man eater!

    ReplyDelete

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