I had great lighting for all my dishes this week, even if many of them were mostly the same. (And all served in bowls?!) Not pictured are the leftover pulled pork we paired with blistered green beans, quiche with chard, loaf of zucchini bread, and some zucchini chocolate chip cookies I made this week.
I like the bright flavor of the herbs (parsley and mint here) with the earthy beets and tangy dressing of this Farro Salad with Beets, Scallions & Pistachios.
Some day I’ll remember to cook down the tomato sauce until it’s really thick so my zucchini lasagna doesn’t end up watery. Didn’t manage it this week, but I thought this vegetarian version with mushroom tomato sauce and finely chopped kale mixed in with the ricotta was a tasty change.
The flavor of the sauce for these drunken zucchini noodles is spot on, and almost makes you forget you’re having zucchini for dinner again. (Almost)
I’d never attempted this Broccoli and tofu stir fry, but newly equipped with a tofu press, I battered and fried them for a stir fry that takes some extra effort, but definitely tastes more complex than our usual basic recipe.
Sundried tomatoes really would have brightened up this Greek farro salad, but the salty cheese, spicy peppers, and tons of herbs pack lots of flavor, even if the colors are a bit dull.
We used everything this week except a couple of cucumbers, some of the parsley, and yes, still more zucchini! Even when the months seem like they all run together, that’s how you know it’s July.
This is the week of the year when it’s almost too hot to stand over the stove, but we’re no longer getting much lettuce for salads! Only one salad this week, everything else I tried to make quick and easy or in the crock pot!
This sheet pan dinner simply includes sliced kielbasa, potatoes, and wax peppers, tossed with oil and whatever seasoning you like. I wish I had quick-pickled the peppers, because I missed the tang of vinegar in this.
Blackberries and blue cheese are combined with toasted pecans and a balsamic vinaigrette for this black and blue salad. I added quinoa to make it a full meal.
The cherry tomatoes add a colorful salsa to these z ucchini quesadillas.
When I don’t know what to do with chard, I look for a recipe with spinach that also calls for sautéed onions. I toss the chopped stems in with the onions and use the leaves as the recipe directs you to use spinach. This lamb curry gets nice and tender in the crock pot after most of the ingredients are seared in a skillet. I added the chard leaves with about an hour left in the cook time.
This wax beans with chorizo dish would make a great side, but we add some extra chorizo and eat it as a main dish. (This is the Spanish dried chorizo, not the fresh sausage links you might see at the butcher counter.)
This tandoori chicken casserole has two whole zucchini shredded and mixed into the sauce! I usually use hot curry powder to give it a little kick, but I forgot this time, and missed the extra spice.
We ate the peaches plain, and are still up to our eyeballs in cucumbers with plenty of onions still on hand, but we did a pretty good job using up the rest of our veggies this week.
Welcome to another week of balancing leftovers with the new bounty from this week’s basket. No doubt we’re moving quickly into the peak of summer season now. Here’s what I am planning to make (or still plan to make, in the case of some of last week’s basket ingredients!)
I’m also still hoping to make a zucchini chocolate cake of some sort, maybe to freeze, since the fridge is already overwhelmed with leftovers as it is!
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!
Like I mentioned last week, we have some soggy lettuce hanging around, so you’ll notice some recipes this week that feature ingredients from weeks past as we try to not let anything go to waste.
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.
This is the perfect early summer basket this week! The boxes are getting heavier and the veggies are filling up both sides of our crisper, which is a sure sign we’re headed for peak season. I’m trying to take a break from pasta with my menu this week, although there’s no break from salads in sight!