CSA Week 7 & Vegetable Crepes!

CSA Week 7 was last Wednesday and here are my goods!

Peaches, Blueberries, Tomatoes, Corn, Lettuce, Kale, Broccoli, Spring Onions, Zucchini, Cucumber, Light Purple Eggplant and a purple pepper!


And with these delights, I made Summer Vegetable Crepes inspired by Eating Well! I got home at 8:30pm on Wednesday and wanted dinner fast so I cheated a bit and bought store bought crepes.  This is one of those meals where you can use whatever veggies you have on hand.  Here's the ingredients:

Ingredients:
1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 small eggplant
1 small pepper
1 small spring onions
1 cup fresh corn kernels, (from 1 large ear)
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready-to-use” crêpes
Instructions:
Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until mixed. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn, eggplant and pepper and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat. To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. 

Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

This was a fast dinner and I love the ricotta mixed with the vegetables. Be careful rolling the crepes though because if you fill it too much, the crepe breaks easily!


I have a lot more to post in the next couple days- Week 6 of Marathon Training, my amazing Cape weekend and tomorrow nights Mystery Meet at Myers and Chang!