What I Made – Week 3

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.

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 18

This was another big week of home cooking for me, although looking back, the recipes seem repetitive. It’s so easy to reach for rice when I’m looking for a fast meal! The plan is to move away from the stir fry and curry next week, but I can’t argue that these recipes didn’t suit my ingredients so perfectly!

This is sweet and sour tempeh, from a recipe that originally calls for chicken. I didn’t have the snow peas the original recipe calls for, but this was still good. (I pick the pineapple out of mine, though!)

More stir fry, this time with chicken, cabbage, bok choy and my favorite easy stir fry sauce. Stir fry like this is the go-to way to use up bok choy.

Elk flank steak with peppers and smashed blue potatoes would really be a perfect July 4 theme meal with the red, white, and blue vibes going on. Instead of serving it as the main dish, I think I would have liked the steak and peppers better on a soft Italian roll with some provolone melted on top.

I used to the last of my green bell peppers in this Creole fish curry. I used a teaspoon and a half of hot curry powder, and it was quite spicy! I’d go half hot and half regular curry powder next time.

I love this recipe for barbacoa using elk! It the probably the most tender way I have found to cook it. To turn it into fajitas, we topped it with cheese, avocado, and slices of pepper and onion sautéed in a pan with some oil, salt, and salsa seasoning.

What I’ve Planned – Week 18

This Labor Day weekend involved a lot of chores for us: staining the deck, doing yard work, and drying or canning our bounty of fruits and veggies (including the peaches, tomatoes, and jalapeños we got this week!).

I also shredded and froze the last of our summer squash, and made a curried corn soup to freeze so we can enjoy its bright flavors in the depths of winter!

In addition to a few recipes I didn’t get around to last week, here’s what I’ve planned for the week ahead.

  • Smoked ribs and roasted potatoes