What I Got – Week 21

Clockwise from left: Red Radishes, Broccoli, Red Seedless Watermelon, Green Beans (in a bag), Red Pimento Peppers, Bartlett Pears, Rainbow Chard, Roma Tomatoes, Italian Eggplant, Kiwiberries, Thumbelina Carrots

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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:

What I Made – Week 7

These week in reviews make me realize how often I make one-pot or bowl meals. Salads and stir fry were this week’s mainstays. (Still have a head of lettuce left over somehow, along with my cucumbers and a few scallions!) Here’s what I did use this week…

It doesn’t look so pretty, but I make this salad with beets very often. If you make the quinoa and roast the beets ahead of time, it comes together very quickly and stores great for leftovers.

This stir fry with brown sauce couldn’t be easier or more adaptable. Thinly slice the bok choy and stir fry the white parts in a wok until softened and slightly browned. (I also added in some frozen stir fry mix for more flavor.) Then stir in greens and cook until wilted. Stir in sauce and top with protein. (I used pan-fried tofu here.)

For as simple as this kale salad with farro is, it’s so flavorful! Besides the marinated kale and farro, we topped this with toasted pecans, Craisins, goat cheese, and scallions. It also kept very well for leftovers the next day!

I like the flavors of this beef and broccoli, but if I made it again, I would thicken the sauce in a separate skillet much like the bok choy recipe above. I would not choose to substitute elk again; I didn’t prefer that taste.

What I’ve Planned – Week 7

Even though there’s not nearly as much lettuce to eat this week, you’ll still notice a few salads in the mix this week.

Here’s what I have planned:

  • Beet quinoa salad, one of my very favorite beet recipes, although I might change up the dressing for a more simple citrus vinaigrette
  • Garlic tofu stir fry with Bok Choy and other frozen stir fry mix veggies that have been hanging out in the fridge for too long. I’ll top it with this easy but tasty brown sauce,
  • Kale and Potato Bowl. According to the original recipe, this is not a salad, it’s a bowl.
  • Farro salad with kale. Does it still count as a salad if it’s a grain salad? I’ll make this salad more summery than autumnal by tossing in whatever fresh cherries we have left by this point in the week.
  • Beef and broccoli. Although I will use very thinly sliced elk roast, I’ll follow a recipe similar to this one.
  • Blueberry muffins! I’m sure these will be delicious no matter what recipe you might choose to use. I might try the one from Bravetart.

Since I’m posting this a bit later than usual, I can shared that we’ve already enjoyed a paella with the peas both from our basket and from our backyard garden! I made a few changes to the original recipe, including swapping fish fillets in for the clams and cooking the seafood a bit longer at the end (closer to 20 minutes for the fish) to make sure everything was fully cooked. This overcooked the shrimp, so for future recipes, I’d probably simmer the fish and peas in the middle step when the rice was cooking, and then just steam the shrimp at the end for 5 minutes as directed.This enormous pan of paella (note that it almost stretches the full width of my stove) will keep us in leftovers for the week!

Paella enjoyed al fresco with a glass of white wine is a good way to chase away the Sunday Scaries.

What I Made – Week 4

I made pretty much everything we had planned this week. We still have a head and a half (!) of lettuce left to use, as well as some cilantro. See a selection of what I was able to use up in the photos below.

Here’s the pasta with mushrooms, escarole, chicken and sun-dried tomatoes. I followed the planned recipe pretty closely, except that I used penne instead of shells and cremini mushrooms instead of shiitake. I also let the escarole cook with the lid off to further reduce the broth since reviewers complained it turned out a little soupy. Tasty, easy, and a great way to use escarole!

Knowing how much lettuce we had to eat this week, I turned this harissa-roasted broccoli and tofu quinoa bowl into a salad! I was rushing to finish dinner and forgot the red onion and mint. (This also explains the less than stellar plating and lighting conditions.) I think the red onion would be good sliced and roasted with the tofu and broccoli. I’ve also made this before with quick pickled red onions and that’s delicious as well!

This was my first time making this Instant Pot butter chicken recipe. I swapped chicken thighs for the boneless skinless breasts since that’s what I had thawed. I used tomato sauce combined with my four chopped up tomatoes because I couldn’t find tomato purée. Once the pressure cooking finished, the sauce was thinner than I wanted, so I put it on Sauté for several minutes to reduce before I completed the last step and added the butter and cream. I also only added two tablespoons of butter at the end instead of four because I couldn’t bring myself to put nearly a half cup of butter plus almost a cup of heavy cream in this dinner! The result was creamy and delicious all the same.

Tonight we’re trying the clam pizza with kale and white sauce. Maybe with a side salad? 🙈We have too much lettuce!

Whatever you’re having today, have a happy Friday!

What I’ve Planned – Week 4

A long weekend provides such a chance to catch up on my home to-do list, including meal prep for the week ahead. With summer temperatures setting in, it’s going to be more difficult than usual to spend a whole day over the stove. Alternating roasting veggies with a pan of brownies in the oven might be just the motivation I need!

Here’s what I’m thinking for how to use up my basket this week:

    Smoked ribs, roasted asparagus, green salad
    Instant Pot Butter Chicken (will chop up and toss in my tomatoes along with the tomato purée, didn’t get quite enough to cook it down for a substitute)

I’ll probably also use the kale and last week’s green garlic in a quiche. I definitely need to make some salads to work on using up all the romaine we got this week. I have some extra berries in the fridge and I love a Black and Blue salad – I add sliced steak to make it a more substantial meal.