What I Made – Week 8 June 27, 2020June 27, 2020 / CSA in the City You would have thought this week’s basket world have brought more salads, and it should have! Here’s what we ate instead. This blueberry buckle has 4 cups of blueberries! Not on purpose, but it was an effective way to use everything up, so we’ll call it a happy accident. Roasted broccoli is tossed with olive oil and harissa for this tofu quinoa bowl. A salad! Lettuce topped with mozzarella, craisins, and chicken with a garlic scape dressing. This cabbage is seared before being braised in a spiced tomato sauce. I didn’t top it with yogurt like the recipe said, so it could have used some lemon juice or another splash of something tangy. These mini-burritos are filled with beans, rice, and chard, topped with cheese, and broiled until melty and just slightly browned. I added a can of diced tomatoes to make this vegetable vindaloo with potatoes and carrots extra saucy! I did forget to add the peas. And finally for birthday dinner, skillet steak with peas and asparagus, a very quick and very tasty early summer meal. AdvertisementShare this:TwitterFacebookLike this:Like Loading...
4 thoughts on “What I Made – Week 8”
I could eat all of these, I think. Did you really have the steak medium rare? Beautiful photos as usual.
Anonymous is really Connie..so sorry
I knew who you were even without a name! I thought the steak was closer to medium than medium rare, but definitely a little pink.
Medium I prefer so a little pink would move that dish up to my excellent category.😀