What I Got – Week 3

Clockwise from left: Red Dandelion Greens, Little Gem Romaine Lettuce, Mini Greenhouse Cucumbers, Baby Green Bok Choy, Red Scallions, Greenhouse Tomatoes, French Breakfast Radishes, Green Garlic
(The radishes came with greens attached but I snipped them off and put this all in the fridge before I remembered to take a photo this week!)

What I Made – Week 2

We started the week with a hearty lamb ragú with green garlic and carrots. Definitely comfort food!
If you already have cooked chicken and frozen collards (or another leafy green), these skillet chicken enchiladas come together in minutes. If you start with raw kale, like I did this week, it’s still a super fast (and very cheesy) weeknight dinner.
These peanut sauce-covered noodles with collard greens are so fast and easy, but they taste almost as good as takeout.
This saag paneer recipe is easily adapted to use whatever greens you have on hand. This week, that mean beet greens, komatsuna, and spinach. We also substitute tofu for the paneer.
We enjoyed the first summer-like weather of the season with an indoor cookout: a cheeseburger and some oven-baked sweet potato fries.
Last but not least, a birthday cake! The yellow cake is filled with rhubarb vanilla jam and covered with rhubarb buttercream (the same jam mixed into buttercream).

What I’ve Planned – Week 2

Maybe it’s the lack of lettuce in this week’s basket, but my meal list is looking very indulgent.

What I Made – Week 1

Egg roll in a bowl is what would happen if you only ate the egg roll filling without the wrapper. I like to cook the ground pork until it is crispy (almost like sausage) to give a bit more texture.
Oh look, a salad. This one with lentils, beets, and creamy feta tossed with a Dijon vinaigrette!
The only time I really notice the limitations of our current stay-at-home situation is when I forget to pick up a topping or ingredient. Imagine avocado down in the bottom quadrant of this quinoa bowl ☹️
This slow-roasted green garlic chicken would have been a lot more attractive if I had remembered to baste it. It was still tasty, even if a bit pale.
We scrapped the idea for pasta and made calzones with pepperoni, mushrooms, and the leftover marinated kale. The best part was dipping it in marinara sauce we canned last year with tomatoes from our garden.
Next up in our dough pockets from around the world are these bierocks made with cabbage and ground elk and delicious topped with mustard.
This is a chocolate tart with a roasted rhubarb filling. It was absolutely amazing, but so is anything topped with a thick layer of chocolate ganache!
I also made this chocolate rhubarb babka. The New York Times says quarantine baking babka is the new banana bread? I think this is way most delicious than that, especially warm from the oven.

We did a good job using up our ingredients this week. The only thing still hanging around are the beet greens and lots more rhubarb!

What I’ve Planned – Week 1

This week’s basket offers a nice, though I assume temporary, break from salad greens. We had a beautiful warm weekend, but there’s another drizzly, cool work week ahead, so my menu definitely leans towards comfort foods!

I’m hoping to be a bit more ambitious with my breakfast and desserts this week, too. I found two recipes to help use up my rhubarb that look delicious.

That’s a lot to do! I better get baking!