What I Made – Week 8

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.

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