What I’ve Planned – Week 5

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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?

What I Made – Week 4

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I finally got around to making these lemon rhubarb scones, baking one batch and freezing the dough from another. (I think they’re plenty sweet enough without the glaze.)
This was going to be a pizza salad but I used goat cheese, craisins and pistachios with olive oil and red wine vinegar instead. Pepperoni still needed up on this plate somehow 🤔
A close up shot of our mushroom and collard lasagna. I doctored the sauce with a little nutmeg and added some red pepper flakes to the greens.
We added chopped hakurei turnips and their greens to this red curry chicken, which also used spinach!
Breadcrumbs on this kale salad may seem unlikely, but they add an addictive savory crunch.
Stir fry is always a go to with bok choy. This one has chicken, red bell pepper, and lots of scallions too.

What I’ve Planned – Week 4

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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!!!

What I Made – Week 3

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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.

What I’ve Planned – Week 3

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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!