Another week where I think I made a pretty good effort at using all my veggies. I still have a few zucchini left as well as half a cabbage, and I didn’t use the carrots yet, but they don’t look nearly as sad hanging out in my crisper as two heads of lettuce might have earlier this year. Here’s what I was able to use up and how:
This recipe takes a bit of time since the dough has to rise, but is I serve this Stromboli with Banana Peppers with some marinara sauce on the side for dipping. I couldn’t use up the whole bag I got, so I pickled the rest of the banana peppers.
This wasn’t my first time making a baked zucchini casserole but it was my first time making Zucchini and Chicken Enchilada Casserole. I’ve found enchilada sauce sometimes hides wheat ingredients, so this recipe that amps up a can of plain tomato sauce until it tastes like the pre-made stuff was a great find. To keep my zucchini from getting the casserole too watery. I threw the sliced rounds on a baking sheet and broiled them until they were slightly browned in spots, a trick I’d learned making zucchini lasagna.
I was pleasantly surprised by the flavors in this Lightened Up Pad Thai with Cabbage. The real key was the lime juice, the flavor was definitely missing something when I first left it out.
These Wax beans and chorizo are one of my favorite easy recipes. Crisp tender beans, crunchy salty chorizo (the Spanish dried kind, not the hearty links more typical in Mexico or El Salvador), and the tangy vinegar all go so well together.
I guess I’d been missing salads, because I was absolutely craving this chicken caesar kale salad. It was actually much better the next day, as the kale had time to soften and the dressing flavors came together.
My trick for recipes like these Thai drunken Zoodles is to let the ground pork in this case cook a bit longer than you think it should, so that it gets really crispy. It’s tough to wait that long when dinner time is coming fast, but the texture contrast is needed in a dish where everything else tends to be a little mushy. I loved the flavor of the sauce in the recipe, it would be good on real noodles too!
I also made Fridge dills but haven’t tried them yet because I don’t like pickles!
When I have time later this weekend, I’m going to try making these amazing looking almond blackberry sweet rolls.
Back row: Hyssop (note: the official list said “anise hyssop” but I got that last year, and it looked and smelled nothing like this, so I’m pretty sure this is Hyssopus officinalis), Orange Carrots, Green Cabbage, Green Kale
Middle row: Banana Peppers, Green Zucchini (seven of them!), Blackberries, Yellow Wax Beans
Front row: Pickling Cucumbers, Yellow Peaches
White Eggplant (2), Green Kale, Bicolor Sweet Corn (3), Green Bell Peppers (4)
Green Zucchini (4), Purple Viking Potatoes (12), Blueberries (1 pint), White Onions (2), Blackberries (1 pint)
Tomatoes (5), Peaches (5)
Green Zucchini (4), Bicolor Sweet Corn (3), Green Cabbage, Blackberries (1/2 pint)
Plums (12), Red Tomatoes (4), New Red Potatoes, Peaches (3), Orange Carrots (6)
Fairytale Eggplant (12)