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!
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!
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:
- Buttermilk roast chicken and roasted broccoli
- Chipotle-lime cauliflower tacos
- Fennel, chicken and potato salad
- Gnocchi with bacon and escarole
- Some sort of recipe with spiralized squash, maybe these buffalo chicken meatballs with avocado ranch sauce?
- I also need to make a salad or somehow use the lettuce. I’m contemplating going with poke salad or bulgogi lettuce wraps. Or maybe both?!
Back row, left to right: Escarole, Red Butterhead Lettuce, Fennel
Front row, left to right: Broccoli, Cheddar Cauliflower, Blueberries, Yellow Peaches, Yellow Straightneck Squash, New Red Potatoes
There is no greater endorsement for this recipe than to say that I liked it so much, I made it for Thanksgiving. I don’t normally stray too far from the basics, especially for traditional holiday meals, but I cannot get enough of the combination of chewy barley, rich roasted fennel, the sharp bite of radishes and the briny olives all covered in a herbed, tangy citrus vinaigrette. I made this twice, and I am certain I will make it again. YUM
Fennel is thinly sliced, tossed with olive oil, and roasted in the oven. Barley is cooked, then spread out onto the baking dish with the fennel to absorb all the flavor. Then, the mixture is tossed with sliced radishes, quartered oil-cured olives (you only need a little, so I bought mine from the olive bar at the grocery story!), and chopped dill. The vinaigrette is an easy combination of olive oil, orange juice, lime juice, shallot, and dill. Serve room temperature in a bowl or on a platter, topped with additional radishes, olives, and dill, and served with extra vinaigrette on the side.