After a couple weeks of folks telling me our basket haul looked small, I think you’ll agree that we have an abundance this week, especially of leafy greens!
We’ll probably end up eating more salads than this, but I’m running low on ideas! Maybe taco salad with our leftovers or a deli drawer-clearing chef salad?
As if you couldn’t tell from this week’s basket photo, we’re cooking with greens, greens, and more greens! You’ll see a lot of salads, but I’m trying to find other ways to use them, too.
I feel I am in a bok choy rut. I love stir fry, but it feels repetitive even when I mix up the sauce flavors and ingredients. Send your suggestions!!!
A Greek-inspired salad, with lentils, sun-dried tomatoes, feta, olives, and a tahini parsley dressing.
I tried sesame sauce on this tempeh and bok choy stir fry, but think I prefer my go-to brown sauce.
You can tell it’s been cool and cloudy here, because we ate this vegetarian chili made with fresh tomatoes several days this week!
The quinoa didn’t wilt the dandelion greens in this grain bowl quite as much as I had planned, but the radishes and roasted chickpeas added a nice crunch. We will enjoy the red pepper dressing on other salads, too!
I also made a quiche but we ate it before I got any photos! It doesn’t look like much here, but most of these meals made big batches that we enjoyed as leftovers all week.
We are rolling into week 3 still trying to finish leftovers from last week, so the meal list is fairly short for now. I suppose I unconsciously balanced what felt like so much meat last week with almost all meatless meals for the week ahead. If you’re looking to eat less meat, this is the week for you!