What I Made – Week 4

I finally got around to making these lemon rhubarb scones, baking one batch and freezing the dough from another. (I think they’re plenty sweet enough without the glaze.)
This was going to be a pizza salad but I used goat cheese, craisins and pistachios with olive oil and red wine vinegar instead. Pepperoni still needed up on this plate somehow 🤔
A close up shot of our mushroom and collard lasagna. I doctored the sauce with a little nutmeg and added some red pepper flakes to the greens.
We added chopped hakurei turnips and their greens to this red curry chicken, which also used spinach!
Breadcrumbs on this kale salad may seem unlikely, but they add an addictive savory crunch.
Stir fry is always a go to with bok choy. This one has chicken, red bell pepper, and lots of scallions too.

What I Made – Week 20

Good planning this week let me reuse a lot of the components of different meals in new ways later in the week. I’m not usually this good at meal planning strategy so this is a small victory for me!

Every time we get a small winter squash like acorn squash or this week’s fancy Robins Koginut squash, I stuff it with sausage and grain following the basic techniques of this recipe. To make it for a crowd, I cut the squash into slices and arrange them on a plate or platter with the grain mixture in the center.

The peanut sauce in this Thai pork quinoa bowl wasn’t my favorite, but it was a really easy, fast dinner. Marinating the kale in the chili garlic sauce gave it quite a spicy kick!

I reused the edamame and bean sprouts in this sushi salad with tofu and kale chips. I always forget how easy kale chips are to make! I don’t bother with the flavorings, I just tear, toss with olive oil, bake them and then sprinkle them with kosher salt. Half of them don’t make it to dinner because I shovel them straight into my face!

Another go-to recipe I’m not sure I’ve ever posted here are these herbed turnips and greens with pork tenderloin. The baby turnips are sweet and mild and are delicious coated in the spice-cheese combination.

What I’ve Planned – Week 20

This is a week where I’ll be home later than normal several days, so I’ve planned meals where I can make some or all of the components ahead of time (roast veggies or grains), and then finish the meal the night I want to eat it. Or at least that’s the plan, after spending most of the weekend canning tomatoes from our garden, we’ll see how much more time I feel like spending in the kitchen!