What I Made – Week 6

Let’s start with the most photogenic dish of the week, and also a surprisingly easy one! We used arctic char instead of the bass, and swapped the arugula for regular old lettuce.
This potatoes, fennel, and sausage skillet is an example of how I followed a recipe, but completely changed everything. I didn’t think my skillet was big enough to cook everything together, so I roasted the potatoes in the oven, adding the sliced fennel halfway through. I browned the sausage and onions in the pan, and cooked the onions in the sauce to make the glaze. Then I just topped the potatoes and fennel with the glazed onions and sausage. It was tasty, but heavy for a summer meal.
A pretty straightforward taco salad with last week’s shredded beef. We mixed a tablespoon or two of hot salsa and a tablespoon or so of spice blend into the beef to amp up the taco flavor.
I’ve made this recipe for salmon and napa cabbage many times, but didn’t follow the directions for the fish as closely this time. Do as the recipe says, not as I did if you want delicious crispy skin.
Another meal where I made some changes for the texture. I pan fried the tofu instead of marinating it, then just added oil to the marinade from the recipe to make a dressing. We left off the rice noodles this time, but I also like bean thread noodles on this.
Part salad, part grain bowl, the basic formula for this quinoa base with a lemon scallion vinaigrette and whatever cheese, dried fruit, and nuts you have (or not) is the recipe I always go to when I have a leafy green and no ideas for dinner.
Behold the collard breakfast sandwich! We followed the recipe instructions for the collards but managed to change just about everything else: an English muffin instead of a biscuit, peach bourbon jam instead of the aioli, country ham instead of pancetta, and a fried egg in place of the scrambled. But it tasted very good anyway.
Last but not least, rhubarb! lemon! cheesecake! I like to layer the curd throughout the cheesecake rather than just swirling it on top for maximum combination per bite. It’s also great with gluten free cookies for the crust.

What I’ve Planned – Week 6

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!

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!

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: Barley Salad with Fennel and Radish

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.

BarleySalad

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