What I Made – Week 3

A Greek-inspired salad, with lentils, sun-dried tomatoes, feta, olives, and a tahini parsley dressing.
I tried sesame sauce on this tempeh and bok choy stir fry, but think I prefer my go-to brown sauce.
You can tell it’s been cool and cloudy here, because we ate this vegetarian chili made with fresh tomatoes several days this week!
The quinoa didn’t wilt the dandelion greens in this grain bowl quite as much as I had planned, but the radishes and roasted chickpeas added a nice crunch. We will enjoy the red pepper dressing on other salads, too!

I also made a quiche but we ate it before I got any photos! It doesn’t look like much here, but most of these meals made big batches that we enjoyed as leftovers all week.

What I’ve Planned – Week 3

We are rolling into week 3 still trying to finish leftovers from last week, so the meal list is fairly short for now. I suppose I unconsciously balanced what felt like so much meat last week with almost all meatless meals for the week ahead. If you’re looking to eat less meat, this is the week for you!

What I Got – Week 3

Clockwise from left: Red Dandelion Greens, Little Gem Romaine Lettuce, Mini Greenhouse Cucumbers, Baby Green Bok Choy, Red Scallions, Greenhouse Tomatoes, French Breakfast Radishes, Green Garlic
(The radishes came with greens attached but I snipped them off and put this all in the fridge before I remembered to take a photo this week!)

What I Made – Week 2

We started the week with a hearty lamb ragú with green garlic and carrots. Definitely comfort food!
If you already have cooked chicken and frozen collards (or another leafy green), these skillet chicken enchiladas come together in minutes. If you start with raw kale, like I did this week, it’s still a super fast (and very cheesy) weeknight dinner.
These peanut sauce-covered noodles with collard greens are so fast and easy, but they taste almost as good as takeout.
This saag paneer recipe is easily adapted to use whatever greens you have on hand. This week, that mean beet greens, komatsuna, and spinach. We also substitute tofu for the paneer.
We enjoyed the first summer-like weather of the season with an indoor cookout: a cheeseburger and some oven-baked sweet potato fries.
Last but not least, a birthday cake! The yellow cake is filled with rhubarb vanilla jam and covered with rhubarb buttercream (the same jam mixed into buttercream).

What I’ve Planned – Week 2

Maybe it’s the lack of lettuce in this week’s basket, but my meal list is looking very indulgent.

What I’ve Planned – Week 1

This week’s basket offers a nice, though I assume temporary, break from salad greens. We had a beautiful warm weekend, but there’s another drizzly, cool work week ahead, so my menu definitely leans towards comfort foods!

I’m hoping to be a bit more ambitious with my breakfast and desserts this week, too. I found two recipes to help use up my rhubarb that look delicious.

That’s a lot to do! I better get baking!

What I Made – Crustless Quiche with Sausage, Green Garlic and Kale

During the summer, we typically make a crustless quiche every other week. It’s a great way to use up those non-lettuce leafy greens, and as you’ll see, the recipe is a perfect opportunity to use up many of the odds and ends hanging around the refrigerator. In fact, it’s not really a recipe, it’s more like an outline. Swap in any meat (or not), onions, and greens and you’re well on your way to a tasty breakfast, or lunch, or dinner!

Easy Crustless Quiche, inspired by The Bonjon Gourmet

INGREDIENTS:
Base
6 eggs
1 cup milk (or a combo of milk and cream)
1/2 cup flour (or rice flour, gluten free mix, or other flour alternative)
1/4 teaspoon of nutmeg
1/2 teaspoon of salt
1/2 teaspoon of black pepper

Mix-Ins
Meat – use a half pound breakfast sausage, 4-6 slices of thick-cut bacon, or a couple of cups of cubes ham or deli meat

Onions – this could be a diced white onion, several stalks of sliced green garlic, or the white and light green parts of a bunch of green onions

Greens – use 4-6 cups of washed and chopped kale, spinach, Swiss chard, any sturdy leafy green

Cheese – try about a cup shredded cheddar, crumbled goat cheese, cubes of feta or mozzarella

Herbs – add some thyme, parsley, chives, etc
Other – we like to top with sun-dried tomatoes, chive blossoms, and other tasty toppings

DIRECTIONS:

1. Preheat oven to 350 F. If meat isn’t already cooked, cook through in a skillet on the stovetop. Remove the meat when done but don’t wipe out the skillet. (Do drain some grease off if there’s more than a tablespoon or two.)

2. In the same skillet, add chopped onion ingredient and cook several minutes until softened. (If you didn’t need to cook meat, just cook onions in a skillet with a bit of olive oil.)

3. Add greens to the onions in the skillet and sauté until wilted. Set this aside and let it cool for a bit.

4. In a large bowl, whisk together eggs, milk, flour, nutmeg, salt, and pepper.

5. Stir meat and onion and greens mixture into egg mix.

6. Stir in cheese and herbs, if using, to the egg mixture.

7. Pour into a baking spray-coated pie plate and bake for 45-55 minutes until center is just set.

Our Own Garden Share

One of the perks of not being “in the city” anymore is having a backyard garden space of my very own.

Here’s the harvest from the weekend: some garlic scapes (the pre-bloom flower sprout of hardneck varieties of garlic) and our very own green garlic!

There will be many more stalks of green garlic to come as we pull them to make room for peppers!