I think you only need three dishes to call it a hat trick, and this month's issue has been a gold mine. I am already making a second round of charred broccoli with peanuts. You can find nutritional yeast at most Whole Foods or natural grocery stores. When you aren't making this recipe it makes a good popcorn topping. Pictured below is chickpeas and chard with poached eggs. I duded it up with some avocado and fresh pasta. I selfishly took the more beautiful egg for my plate. I substituted kale for the Swiss chard and I made my own baharat. That spice hoarding has finally paid off. Needless to say, I am resubscribed and got Maddy a gift subscription for only $5.
Tomorrow I will be getting some black radishes in the CSA--I am disappointed to hear they are white inside and have a "spicy bite." I think I accidentally ordered a double share. Maybe it's time for some kimchi.