Clockwise from left: Spinach, Red Scallions, Gold Beets, Green Romaine Lettuce, Cranberries, Honeycrisp Apples, Jerusalem Artichokes, Mixed Hot Peppers, French Breakfast Radishes, Black Nebula Carrots
What I Got – Fall Week 1
Clockwise from left: Bosc Pears, Honeycrisp Apples, Purple Radishes, White Kohlrabi, Green Savoy Cabbage, Orange Carrots, Lacinato Kale, Carnival Squash, Red Potatoes, Romanesco Cauliflower
What I Made – Week 27
I’d posted this recipe for risotto with leeks and turnips many years ago, but these days I prefer to make risotto in the Instant Pot! I cook the leeks in butter or oil using the Sauté setting, then I dump in the turnips, rice, and broth and cook on high pressure for 5 minutes. After a quick release, I turn it back to Sauté and stir in the cheese and cook for a few minutes to let it thicken up. No aching arm from all the stirring and you have risotto in about 30 minutes!
This white bean soup with Swiss chard and carrots is so nice on a cold night and is another easy Instant Pot meal! I added the thinly sliced chard stems with the onions at the beginning.
A basic chef salad is always good for a quick meal. I cooked the quinoa and eggs ahead of time to make this extra easy on a busy night.
I’ve made beets and mozzarella with poppyseed citrus dressing for a while now. It’s based on this recipe, but I don’t grill the beets, I just roast them in the oven and I substitute the easier to find mozzarella for burrata.
I went all in on the Instant Pot meals this week. Jarred curry paste gives a lot of flavor (and spice!) to this Thai red curry with bok choy and broccoli. I actually cooked the bok choy and broccoli in a wok to give them a nice char, then stirred them in at the very end.
With all these soups, can you tell it’s cold here now? I didn’t have half and half, but I did a cup of cream and a cup of skim milk and this clam chowder turned out great!
What I Got – Week 27
Clockwise from left: Scarlet Turnips, Asian Pears, Red Butterhead Lettuce, Gala Apples, Red Chard, All Blue Potatoes, Shallots, Broccoli, Gold Beets, Purple Radishes
What I Made – Week 26
This roasted cauliflower with brown butter, lime, and pumpkin seeds packs a lot of flavor for how simple the recipe is. Cutting the cauliflower into slices means more surface of the cauliflower comes into contact with the pan, making a perfect crispy on the outside and tender on the inside texture.
I slightly modified this recipe for kohlrabi salad by using yogurt for the dressing and tossing just the kohlrabi in it, then using that mixture to top the lettuce. I only wish I had a can of mandarin oranges to amp up the sweet and tangy component.
Black rice and kabocha squash salad is something I had made before, but for some reason, it didn’t turn out as well as I had remembered. The pesto was too thick to use as a real sauce and unfortunately, the squash we got was kind of dry and bland.
What I’ve Planned – Week 26
The theme this week is simple meals with some big flavors. With the abundance of salad greens in this cooler weather, I like to go for hearty salads. Even though they sometimes have many ingredients, I try to pick ones where I can make some or all of the components ahead of time to save some hassle on weeknights. Here’s what I’m planning to make this week:
What I Got – Week 26
Clockwise from left: Purple Top Turnips, Red Kabocha Squash, Italian Parsley, White Cauliflower, Mesclun Mix, White Kohlrabi, Bosc Pears, Honeycrisp Apples, Mixed Bell Peppers
