What I’ve Planned – Week 4
As if you couldn’t tell from this week’s basket photo, we’re cooking with greens, greens, and more greens! You’ll see a lot of salads, but I’m trying to find other ways to use them, too.
- Pizza salad (lettuce topped with pepperoni, provolone, and olives and an Italian herb dressing)
- Chicken stir fry with bok choy
- Kale and mushroom lasagna but I plan to substitute collards for the kale
- Red chicken curry with spinach
- Kale salad
I feel I am in a bok choy rut. I love stir fry, but it feels repetitive even when I mix up the sauce flavors and ingredients. Send your suggestions!!!
What I Got – Week 4
What I Made – Winter Week 14/15
I mostly forgot to take photos of what we ate this week, but here’s a sampling of what we had.
Underneath all those olives, feta, and oven roasted tomatoes is a kale and freekeh “tabbouleh” with radishes.
What I Got: Next-to-last Week of Winter Share
I’m back with a special early start to this year’s posting! Enjoy the last two weeks of winter shares and menus before spring and summer’s bounty starts up again!
Clockwise from top left: rutabaga, red chard, romaine lettuce, green kale, baby bok choy, Italian parsley, cherry tomatoes, red radishes
What I Made – Week 27
I’d posted this recipe for risotto with leeks and turnips many years ago, but these days I prefer to make risotto in the Instant Pot! I cook the leeks in butter or oil using the Sauté setting, then I dump in the turnips, rice, and broth and cook on high pressure for 5 minutes. After a quick release, I turn it back to Sauté and stir in the cheese and cook for a few minutes to let it thicken up. No aching arm from all the stirring and you have risotto in about 30 minutes!
This white bean soup with Swiss chard and carrots is so nice on a cold night and is another easy Instant Pot meal! I added the thinly sliced chard stems with the onions at the beginning.
A basic chef salad is always good for a quick meal. I cooked the quinoa and eggs ahead of time to make this extra easy on a busy night.
I’ve made beets and mozzarella with poppyseed citrus dressing for a while now. It’s based on this recipe, but I don’t grill the beets, I just roast them in the oven and I substitute the easier to find mozzarella for burrata.
I went all in on the Instant Pot meals this week. Jarred curry paste gives a lot of flavor (and spice!) to this Thai red curry with bok choy and broccoli. I actually cooked the bok choy and broccoli in a wok to give them a nice char, then stirred them in at the very end.
With all these soups, can you tell it’s cold here now? I didn’t have half and half, but I did a cup of cream and a cup of skim milk and this clam chowder turned out great!
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:
- Arugula tuna salad
- Turmeric ginger chicken soup
- Chicken curry cauliflower salad (inspired by this SweetGreen salad)
- Shredded tofu and Bok Choy stir fry (I’ll add Bok Choy after the chicken in this recipe)
- Butternut squash and leek soup
- bulgogi and lettuce cups
- Pork with black rice and Bok Choy
What I Got – Week 25
Clockwise from left: Red Butterhead Lettuce, Mesclun Mix, White Cauliflower, Butternut Squash, Bok Choy, Purple Daikon Radishes, Fuji Apples, Arugula, Bosc Pears, Rainbow Carrots, Rosemary
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!