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 Got – Week 27

Clockwise from left: Scarlet Turnips, Asian Pears, Red Butterhead Lettuce, Gala Apples, Red Chard, All Blue Potatoes, Shallots, Broccoli, Gold Beets, Purple Radishes

What I Made – Week 21

This was a comfort food week, through and through, never mind that it’s still hot enough outside that turning my oven on still makes the air conditioning run…

This is basically eggplant Parmesan without all of the work! The only slicing involves cutting the eggplant in half, then the insides are scooped out and cooked until tender with onions and sausage. I left off the breadcrumbs for the topping and didn’t miss them. By the way, the marinara sauce is made with tomatoes from our garden!

This tempeh stir fry with broccoli was tasty, but I probably should have doubled the sauce for two small-ish heads of broccoli. I just pan-fried tempeh instead of making the crispy tofu from the original recipe. I also added some of the spicy peppers from a few weeks ago. (After stir frying, they are really not that spicy.)

This spaghetti allá vodka with Swiss chard is so good and so easy. And did I mention you only use one pot, so cleanup is simple too?! It’s a great way to use both the chard leaves and stems and you can easily substitute spaghetti for a pasta shape of your choice.

In keeping with the one-pan theme, this was Greek chicken with roasted potatoes and green beans. Unlike the recipe, which suggests putting everything in at the same time, I like to give the potatoes a 15 minute head start, then add the chicken and cook for another 15 minutes, then add the green beans for the final 15 minutes or so.

This poached cod in cherry tomato curry was…bland? Maybe I’m used to my garden’s extra sweet cherry tomatoes, but I also got very little spice from the peppers, and not much coconut flavor from the coconut cream. I’ll have to try again, maybe with some hot curry powder next time.

What I’ve Planned – Week 21

I had thought I would be traveling this week, but instead I have more time to cook through this week’s veggies. Here’s what I have on the menu:

I’m also planning to make pimento cheese and pear scones. Together with a bunch more tomatoes from our garden, the roma tomatoes will become tomato sauce that I will can for later.

What I Made – Week 8

Pictures are a bit scarce this week. I was too hungry when I made the roast broccoli to snap a picture before we dug in, but believe me when I say it was delicious!

This chicken, fennel, and potato salad is like if your everyday picnic staple got all dressed up for a movie premiere. Substantial enough to be a full meal on its own, if you cook the chicken and potatoes ahead (or buy a rotisserie bird), it all comes together on a weeknight without any/much cooking, perfect for our first heatwave of the season here.

Also heatwave friendly are these bulgogi lettuce wraps. The meat is sliced thinly and cooks very quickly, so it can be grilled outside or on a grill pan inside. I usually top this with pickled radishes or other veggies, but I was trying to get this from plate to face as quickly as possible! For a lunch-friendly meal, I chop the lettuce and top with rice and meat for an easy salad.

And in the comfort food category, we have this gnocchi with bacon and escarole. I swapped sun-dried tomatoes for the fresh ones and used a large head of escarole, so it looks more like a salad than a pasta dish, but it was still delicious. With a slightly smaller bag of frozen gluten free gnocchi than what the recipe called for, this only made 3 servings instead of 4.

The cauliflower will be roasted for tonight’s Taco Friday meal, and I’ll use the squash tomorrow as noodles as planned, just in time for the next basket of veggies to fill the empty space I had started to see in the crisper!

What I’ve Planned – Week 8

The solstice this past week plus the first yellow squash of the season is a sure sign summer is definitely here!

This is what I have planned for this week: