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!
- Greek lentil salad with little gem romaine
- Tempeh stir fry with bok choy and cucumber salad
- Vegetarian Chili (I plan to use dried beans and fresh tomatoes and adjust this recipe for the Instant Pot pressure cooker)
- Quinoa bowl with crispy chickpeas and wilted dandelion greens
- Quiche with sausage and green garlic, leftover kale
What I Got – Week 3
What I Made – Week 2
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.
- 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!)
What I Got – Week 2
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!
- Egg roll in a bowl with cabbage and ground pork
- Beet and lentil salad with bbq chicken (rescued from the depths of my freezer)
- Tex mex tofu quinoa bowls with marinated kale
- Green garlic roasted chicken
- Kale and mushroom pasta
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 Got – Week 1
This box brings a real mix of spring and summer veggies to start our Spring/Summer CSA season
Clockwise from left: rhubarb, green kale, green cabbage, red beets, red radishes, greenhouse tomatoes, green garlic, little gem romaine lettuce
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
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
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
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!