Rather than post each recipe step by step this time around, I thought I would make a summary list of all the dishes I’m planning to make this week and which veggies they’ll use. It will help me think and shop ahead for meals for the week and will be much faster for me to write than the longer posts I used to make (hopefully helping me keep up with the blog, ahem). I’ll link to the recipes online, where possible, and will follow up with a full blog post if I love the recipe or make substantial changes – or if you send me your requests!
Here goes, roughly in order from Sunday to Friday:
Even though this sounds like a lot, I expect at the end of this week we will still have red scallions to use, even after I put them on the tofu and noodles and the poke bowl. We might have some lettuce left over and maybe even some kale since that bag was pretty stuffed. I know we will have green garlic still to use because I’ll be using what we got last week in the recipe this week! And to think, this is only the start of the season – I have my work cut out for me.
We’re very much in what I like to call “salad season these days. A sure way to know summer is fast approaching is that the garlic is looking less green and more like the adult bulb we typically know it as.
Clockwise from left: Green Garlic, Spinach, Green Kale (busting out of its plastic bag!), two heads of Red Leaf Lettuce, two bunches of Red Scallions, Cremini Mushrooms, Mixed Cherry Tomatoes, and Shunkyo Radishes (with greens still attached)
I’m making an attempt to revive the blog this year. It’s been such a great record of what I made and things I liked and didn’t like as much. Since I last posted, I’ve learned so much and picked up many new ways to use my bounty of fruits and veggies, but I’ve always been missing a way to record and remember it all.
Posts here will probably be a bit scaled back from what I did in the past, like fewer full-length recipes, but I’ll still include a picture of what I received each week and I’ll try to do a meal plan, showing how I think I might use each item during the week. I hope to still include full recipes when something is especially tasty or when I made substantial changes to an online recipe that I want to remember for the future.
I’m still trying to determine what makes the most sense for a posting schedule, so bear with me while I figure things out. We’ll pick up with week three of the summer season – more to come very soon!
I had some filling leftover from the Malabar Spinach Tortellini that didn’t fit into the pasta dough I made, and decided to bake it into a lasagna! You could always make the filling by itself and make a lasagna to share, I suppose, but the personal size is awfully cute.
Pick an ovenproof container that fits your ingredients. Layer filling, noodles, filling, cheese, and repeat. Since the size is small and everything’s been cooked except your noodles, you can cut the cooking time a bit. Bake covered with foil for about 20 minutes, then uncovered for about 10. So easy!
Every week, before I pick up my CSA delivery, I get an email with a list of what to expect in that week’s box. Many weeks, this sends me running for Google to figure out just what exactly these mystery vegetables are.
For instance, did you know that Malabar spinach is not actually spinach but is instead an edible vine with leaves that taste a lot like spinach? True, the texture is a bit tougher when the larger leaves are raw, but when cooked, it makes a nice substitute.
I was ambitious with this recipe and made my own pasta! If you are not a crazy person, you can buy pre-made dough, usually in the “natural foods” section of the store.
The recipe looks intense, but it really doesn’t call for any complicated techniques. One of the huge upsides is that once made, the pasta can be frozen. To cook, just boil it until they float.
This is served with a super simple sauce of oil, butter, garlic, walnuts, pine nuts, and parsley, but it looks extra fancy.
I spent lots of time waiting around in airports this week, and I passed the hours editing the remaining photos from this season. While eating a giant chocolate chip cookie, naturally.
Back row: Green Romaine Lettuce, Bok Choy, Green Tatsoi, Dinosaur Kale, Broccoli
Green Beans, Green Bell Peppers, Celeriac, Cranberries, Honeycrisp or Braeburn Apples (I can’t tell which, can you?)