If you though the basket couldn’t get more green and leafy after last week, you will be amazed at how much we got for Week 6! This may be the time to start stocking the freezer for later months, if it weren’t too hot to turn on the stove most days!
- Pan seared bass with garlic scape sauce
- One pan chicken sausage and potatoes
- Beef taco salad
- Crispy skin salmon with Napa cabbage
- Vietnamese noodle salad with pulled beef
- So excited to finally make my absolute favorite rhubarb recipe – this lemon rhubarb cheesecake
- A recipe for the freezer (if it makes it that far): Quiche with sausage, garlic scapes, and chard
- How amazing does this collard breakfast sandwich look?! If I can get caffeinated enough one weekend morning, I’ll try and make this 🤤
I still need to make plans for the kale, but I’ll either toss it in with the chicken sausage and potatoes or hope it holds up in the crisper until I get a better idea!
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!!!
Maybe it’s the lack of lettuce in this week’s basket, but my meal list is looking very indulgent.
- Lamb ragú with green garlic (good with any ground meat, even elk!)
- Skillet chicken collard enchiladas (I’ll probably substitute kale)
- Peanut Rice Noodles with Pork and Collard Greens
- Saag tofu (we substitute tofu for the cheese in this great recipe for all those greens you don’t know what to do with!)
- Angel hair pasta with smoked salmon (to finally use up that parsley from a few weeks ago and homemade smoked salmon from the freezer)
- Sweet potatoes and steak (for an early birthday celebration!)
Even though we cooked a lot, there’s not much to show here since many of these recipes were repeats. Here’s some of the new stuff I tried this week.
These skillet chicken enchiladas aren’t new to me, they were a staple of our collard, chard, and kale heavy winter last year, but I just had to make them with our first collards of the season. I add some water to a bowl with washed and roughly torn greens, and then microwave and chop them pretty well to mimic the frozen ingredient the recipe specifies. I usually leave off the cilantro and sour cream, but typically do add an avocado. Unfortunately, it wasn’t ripe in time! 😣
Another recipe that I’ve made fairly often, this arugula salad with quinoa, tuna, cannellini beans, avocado, and feta (not pictured, I had started eating before I remembered!) is a staple “fancy salad” that’s hearty enough to eat as a meal. You can also add fresh or dried fruit, or otherwise customize it any way you’d like.
One of my favorite ways to use butterhead lettuce is as salad cups or wraps. This recipe for turkey larb was really quick and not too spicy, even though I added a whole Thai chili pepper. I didn’t have the lemongrass the recipe called for, but I added a bunch of chopped Thai basil (from my garden!) with the mint, which brightened it up and added some great flavor.
Since zucchini season will never end and our freezer is already well-stocked with zucchini bread, I finally remembered that there ways to pass zucchini off as apples by adding plenty of sugar, lemon juice, cinnamon and nutmeg. Once the zucchini is softened (I did go the stovetop route), this “cobbler” crust comes together quickly. I put Penzeys Pie Spice on the crumble topping instead of plain cinnamon and it was delicious! It’s a perfect recipe for easing yourself into Fall (or if you’re me, dragging yourself kicking and screaming…)