Okay so this week’s CSA post is really late. I am just off my game lately. The new medications I am on make me a bit ditzy and forgetful, so bear with me.
This week’s basket was a pretty good one. I use a lot of the vegetables we received this week, so it is a lot less likely to go to waste.
This week we received a small bag of baby potatoes, 2 cucumbers, a basket of blueberries, a bunch of kale, 4 Hungarian hot peppers, 4 heirloom tomatoes, 4 HUGE green peppers, 2 eggplants, and 1 head of cabbage.
We usually use our kale for Zuppa Toscana which you can find in a previous post, the cabbage I have been shredding and adding to my lunches (which I will post soon), the peppers are going to end up being some really, REALLY big stuffed peppers for dinner one night, and the rest I am not sure. The tomatoes are good just eating raw, as are the cucumbers, but I am getting tired of eating them the same way every time, so I don’t know.
Now for the recipe…
Chicken Gyros (Gluten Free and Regular)
Flat Bread or Gluten Free Tortillas (I use Rudi’s)
Prepared, leftover, or rotisserie chicken
1/2 or so Sour Cream or Plain Yogurt (if you are trying to eat healthy like me)
1/2 cucumber grated
Basically you just want to pull apart the chicken so that it is somewhat bite sized, and set aside.
Take a box grater, and grate the cucumber into a bowl. Add the sour cream or yogurt and let rest for about 5 minutes so they have time to really mix flavors.
Assemble. Flat bread or tortilla, chicken, lettuce, tomato, onion, and sour cream/cucumber mixture.
That’s it!! Super easy, super quick, and super yummy!!
Well that is all for this post. Hopefully I will be able to get a little more motivated to get some additional posts up this week. I have a fantastic Beef Teriyaki recipe from scratch that everyone loves, so I am hoping to get that one up soon. If you have any additional recipes you would like to see on the blog, please let me know.