For a pretty heavy basket, we didn’t make too many impressive meals this week. We were able to use up some of the older items hanging around from last week, though.
A special occasion dinner called for easy roasted potatoes, a pork shoulder smoked for over 12 hours, and skillet blistered green beans.
This black rice with tempeh, mushrooms, and garlic scapes had minimal ingredients, but lots of stir fry flavor. I steam tempeh for 10 minutes before frying to remove any bitterness because I read that once and thought, why not.
No one has ever confused me for a cauliflower fan, but roasted until brown with spices and used on top of a salad is pretty great. This shawarma spiced version also included red pepper hummus, mint and in a later version, feta and dried fruit, all topped with a tahini lemon dressing.
This zucchini noodle bolognese was so easy it really doesn’t need a recipe. I browned hot Italian sausage, cooked down some whole peeled tomatoes (canned from our garden bounty last year), and spiced it up with some Italian herbs to make the meat sauce. The zucchini will release water into the sauce, so thicker is better at this point. Pour it over the spiralized zucchini and top with cheese and you’re all set!
Not pictured are the blueberry and cherry sauces we made for topping waffles (or ice cream). We still have the kale and more zucchini to try and use next week!
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.
Our household comes down strong on the side of waffles in the morning debate of pancakes versus waffles. With blueberries throughout and topped with butter and real maple syrup, how could you not love these?
Blueberry muffins are pretty great, too. Especially when they make use of this incredibly simple-yet-foolproof muffin recipe.
Two whole-roasted components that were later disassembled into a meal: a chicken cooked per Ina Garten, but smeared with homemade pesto under the skin, and kohlrabi, later peeled and combined with peppers and feta.
It’s not very pretty to look at, but this zucchini chicken enchilada casserole is one on my go-to zucchini recipes these days. Instead of spiralizing them, I cut the zucchini into thin rounds and dry them a bit with a quick turn under the broiler before layering it into the casserole.
This pasta with sausage and peas was great on a rainy evening, and even though we used hot it’s,Ian sausage, it wasn’t at all spicy.
I actually roasted these beets early in the week along with the chicken and kohlrabi, so the assembly of this salad just required cooking the grain (freekeh, in this case), making the vinaigrette, and chopping the lettuce for a very quick weeknight meal. Is this meal prep?
I amped up the veggies in this clam pasta with white wine sauce by adding extra carrots, but it would also be good with some wilted spinach stirred in.
We still have more lettuce to use and a bundle of garlic scapes (in addition to what we harvested from our own garden)! We’ve frozen some of the extra peas, because we’re doing the same with what we’ve been getting from our garden, too!
A Greek-inspired salad, with lentils, sun-dried tomatoes, feta, olives, and a tahini parsley dressing.
I tried sesame sauce on this tempeh and bok choy stir fry, but think I prefer my go-to brown sauce.
You can tell it’s been cool and cloudy here, because we ate this vegetarian chili made with fresh tomatoes several days this week!
The quinoa didn’t wilt the dandelion greens in this grain bowl quite as much as I had planned, but the radishes and roasted chickpeas added a nice crunch. We will enjoy the red pepper dressing on other salads, too!
I also made a quiche but we ate it before I got any photos! It doesn’t look like much here, but most of these meals made big batches that we enjoyed as leftovers all week.