What I Made – Week 1

Egg roll in a bowl is what would happen if you only ate the egg roll filling without the wrapper. I like to cook the ground pork until it is crispy (almost like sausage) to give a bit more texture.
Oh look, a salad. This one with lentils, beets, and creamy feta tossed with a Dijon vinaigrette!
The only time I really notice the limitations of our current stay-at-home situation is when I forget to pick up a topping or ingredient. Imagine avocado down in the bottom quadrant of this quinoa bowl ☹️
This slow-roasted green garlic chicken would have been a lot more attractive if I had remembered to baste it. It was still tasty, even if a bit pale.
We scrapped the idea for pasta and made calzones with pepperoni, mushrooms, and the leftover marinated kale. The best part was dipping it in marinara sauce we canned last year with tomatoes from our garden.
Next up in our dough pockets from around the world are these bierocks made with cabbage and ground elk and delicious topped with mustard.
This is a chocolate tart with a roasted rhubarb filling. It was absolutely amazing, but so is anything topped with a thick layer of chocolate ganache!
I also made this chocolate rhubarb babka. The New York Times says quarantine baking babka is the new banana bread? I think this is way most delicious than that, especially warm from the oven.

We did a good job using up our ingredients this week. The only thing still hanging around are the beet greens and lots more rhubarb!

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