What I Made – Week 25


Cooler weather means the return of soup season (and grilled cheese for good measure)! This chicken soup has turmeric and ginger in it and features carrots and rice noodles. I first cooked a whole chicken in the instant pot, then shredded the meat, and returned the bones to the pot with water and the other ingredients to make a flavorful stock. After all the pressure cooking, I heated the rice noodles and carrots and reheated the chicken to bring it all together. It wasn’t a time saver, but it was yummy.


This curry cauliflower and chicken salad is my take on a famous chain’s seasonal salad. I chop cauliflower and red onions and toss them with olive oil, curry powder, and salt to roast in a hot oven until browned. I saved the chicken breasts from above and chopped them up. There’s also quinoa and craisins on top of all of that lettuce. For dressing, I make Tahini yogurt sauce by combining tahini, yogurt, lemon juice, garlic, salt and pepper and thinning it with more water or lemon juice until it’s the consistency of salad dressing. Some sriracha on top gives it a spicy kick!

I actually made this shredded tofu and mushroom stir fry after hearing about it on a podcast mid-week! The tangy flavor of lime juice is not something I use in my stir fry often enough. The shredded tofu takes on the consistency of cooked egg whites, giving this dish a very satisfying, comforting texture. I tossed in some chopped bok choy along with the mushrooms for some extra veggie power.

Butternut squash and leek soup looks like such a fancy dish, but it is so easy to make and the base soup freezes really well. The herb butter is absolutely necessary to stir in before serving since it brings a creamy texture to soup that can otherwise be a little thin. My favorite part are the sherry shallots and chives, though!. So much flavor from such tiny ingredients!

These lettuce wraps are made with store bought bulgogi, white rice, and pickled radishes for a really quick and easy dinner. We keep a jar of quick pickled radishes in our fridge all the time to give an acidic jolt to stir fries and noodle dishes.

We’re having this maple pear upside down cake tonight! I used pears that must have been on the larger size, because I had to cram all the slices in to get them to fit in the pan. That meant not as much room for all the batter, which baked over a bit. I put a cookie sheet under it and ate what dripped down, so even though we haven’t cut the cake yet, I can tell you I expect it to be very tasty!

By the way, if you don’t have the maple sugar this recipe calls for, here’s a very similar recipe that uses maple syrup instead. I’d been looking for a good chance to use our maple sugar ever since we got in from the CSA a few years ago!

What I’ve Planned – Week 25

We’re approaching the last few weeks of our summer share and the menu for this week definitely says autumn is here. Here’s how I’m planning to use these veggies:

What I Made – Week 24

I’m still getting back in the swing of things after more than a week of vacation. We did pretty well using up our veggies and working through what has been hanging around in the crisper drawer for a while.

These teriyaki mushrooms with sauteed bok choy and hon tsai tai are supposed to be served over udon noodles, but of the three grocery stores I went to this week, none had the 100% buckwheat variety in stock. These are black bean noodles, which have a somewhat grainy texture but a pretty good flavor, especially when combined with the stir fry sauce.


I’ve made this fajita chicken salad in more attractive forms, but it still tastes great. I missed all the warnings about reserving half the mixture for marinade and half to use as dressing, but I cooked poblanos and onions in a pan, and just poured the “contaminated” sauce on towards the end of cooking to add all the flavor back in.


These white sweet potato gnocchi have 4 ingredients – roasted and puréed sweet potato, salt, an egg yolk, and flour! It’s all combined until no longer sticky, rolled out gently and cut, then boiled in salty water until they float. I’ve made a lot of gnocchi that turn out gummy and tough, but these were pretty close to ideal texture. I chalk it up to more luck than technique… To make it a meal, I tossed them in brown butter and added some chicken breast and chives.

We also had roasted acorn squash (split in half and rubbed with olive oil, salt and pepper, and roasted cut-side down at 450F for 25 minutes) stuffed with a wild rice blend mixed with hot Italian chicken sausage, goat cheese, and Craisins. The menu is certainly starting to look like Fall!

What I Made – Week 22

A belated post for Week 22!

Famous breakfast hash! We crisp sausage in a cast iron skillet, then cook onions in the same pan, then set aside sausage and onions and cook potatoes in the skillet. Everything is added back in, and 4 holes are made for the eggs. It’s all cooked under the broiler until the eggs are just set, then dusted with paprika and topped with cheese and sliced green onions.

Personal mizuna-topped pizzas, with tomato sauce, mozzarella, and salami. And yes, I burnt the crust broiling the mizuna… this was a new gluten free crust that I picked up on clearance at the store and I wasn’t a huge fan.

Chicken salad with crispy chickpeas and roasted carrots. I used vegan herbed cheese this time but it would be good with feta or goat cheese too.

Chicken piccata with roasted radishes. The blank space on the plate was for the roasted potatoes I forgot to include for this photo!