My third Delivery - Mixed Fruits & Veggies box

Regular
4 Apples, Pink ladies
2 Oranges, Navel
1 box of Strawberries
2 Oranges, Cara Cara
1 Broccoli Bunch
.75lb Asparagus
1 bunch Beets, red
1 ct Radishes
1 bunch Red Chard
1 bunch Leaf Lettuce

Shaved Asparagus Pizza

Ingredients

• 1 recipe for your favorite pizza dough
• 3/4 lb (s) asparagus
• 1/4 cup grated Parmesan
• 1/2 lb (s) mozzarella, shredded or cut into small cubes
• 2 tsp olive oil
• 1/2 tsp coarse salt
• several grinds black pepper
• 1 scallion, thinly sliced

Instructions
Preheat your oven to the hottest temperature it goes, or about 500 in most cases. If you use a pizza stone, have it in there. Prepare asparagus: Use ends as your “handles” as you peel the asparagus. Holding a single asparagus spear by its tough end, lay it flat on a cutting board and using a vegetable peeler, create long shavings of asparagus by drawing the peeler from the base to the top of the stalk. Repeat with remaining stalks and don’t fret some pieces are unevenly thick. Discard tough ends. Toss peelings with olive oil, salt and pepper in a bowl. Assemble and bake pizza: Roll or stretch out your pizza dough to a 12-inch round. Sprinkle pizza dough with Parmesan, then mozzarella. Pile asparagus on top. Bake pizza for 10 to 15 minutes, or until edges are browned, the cheese is bubbly and the asparagus might be lightly charred. Remove from the oven and immediately sprinkle with scallions, then slice and eat.
Serves: 4
Difficulty: Medium

Raw Beet Salad


Ingredients

• 1 bunch beets, raw
• 1 shallot (large)
• salt and freshly ground pepper
• 2 tsp Dijon mustard (or to taste)
• 1 Tbs extra virgin olive oil
• 2 tbs sherry vinegar or other good, strong vinegar
• minced parsley, dill, chervil, rosemary or tarragon

Instructions
Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl. Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.
Serves 4.
Difficulty: Easy

These are the recipes that came with the box, I'm not sure if I will try them or not.  The other recipes they sent were only, okay, and I have not come to trust the like I do Cooking Light, or other recipe sources.

But these are the veggies I have to work with until after we pay rent, and get paid again, or until my next box arrives.  It's an interesting plan that I have going right now.  I'm glad that I have the rice and beans to use.

So now I've pulled out my favorite resources to figure these mysteries out. Way To Cook, The Vegetable bible, Deceptively Delicious, and now Julia Child's Master The Art of French Cooking.
Since I have not gone to culinary school, I rely on these forms of instruction.