What I Made – Week 20

Good planning this week let me reuse a lot of the components of different meals in new ways later in the week. I’m not usually this good at meal planning strategy so this is a small victory for me!

Every time we get a small winter squash like acorn squash or this week’s fancy Robins Koginut squash, I stuff it with sausage and grain following the basic techniques of this recipe. To make it for a crowd, I cut the squash into slices and arrange them on a plate or platter with the grain mixture in the center.

The peanut sauce in this Thai pork quinoa bowl wasn’t my favorite, but it was a really easy, fast dinner. Marinating the kale in the chili garlic sauce gave it quite a spicy kick!

I reused the edamame and bean sprouts in this sushi salad with tofu and kale chips. I always forget how easy kale chips are to make! I don’t bother with the flavorings, I just tear, toss with olive oil, bake them and then sprinkle them with kosher salt. Half of them don’t make it to dinner because I shovel them straight into my face!

Another go-to recipe I’m not sure I’ve ever posted here are these herbed turnips and greens with pork tenderloin. The baby turnips are sweet and mild and are delicious coated in the spice-cheese combination.

What I’ve Planned – Week 20

This is a week where I’ll be home later than normal several days, so I’ve planned meals where I can make some or all of the components ahead of time (roast veggies or grains), and then finish the meal the night I want to eat it. Or at least that’s the plan, after spending most of the weekend canning tomatoes from our garden, we’ll see how much more time I feel like spending in the kitchen!

What I Made – Week 10

  • Another week where I think I made a pretty good effort at using all my veggies. I still have a few zucchini left as well as half a cabbage, and I didn’t use the carrots yet, but they don’t look nearly as sad hanging out in my crisper as two heads of lettuce might have earlier this year. Here’s what I was able to use up and how:
  • This recipe takes a bit of time since the dough has to rise, but is I serve this Stromboli with Banana Peppers with some marinara sauce on the side for dipping. I couldn’t use up the whole bag I got, so I pickled the rest of the banana peppers.
  • This wasn’t my first time making a baked zucchini casserole but it was my first time making Zucchini and Chicken Enchilada Casserole. I’ve found enchilada sauce sometimes hides wheat ingredients, so this recipe that amps up a can of plain tomato sauce until it tastes like the pre-made stuff was a great find. To keep my zucchini from getting the casserole too watery. I threw the sliced rounds on a baking sheet and broiled them until they were slightly browned in spots, a trick I’d learned making zucchini lasagna.
  • I was pleasantly surprised by the flavors in this Lightened Up Pad Thai with Cabbage. The real key was the lime juice, the flavor was definitely missing something when I first left it out.
  • These Wax beans and chorizo are one of my favorite easy recipes. Crisp tender beans, crunchy salty chorizo (the Spanish dried kind, not the hearty links more typical in Mexico or El Salvador), and the tangy vinegar all go so well together.
  • I guess I’d been missing salads, because I was absolutely craving this chicken caesar kale salad. It was actually much better the next day, as the kale had time to soften and the dressing flavors came together.
  • My trick for recipes like these Thai drunken Zoodles is to let the ground pork in this case cook a bit longer than you think it should, so that it gets really crispy. It’s tough to wait that long when dinner time is coming fast, but the texture contrast is needed in a dish where everything else tends to be a little mushy. I loved the flavor of the sauce in the recipe, it would be good on real noodles too!


  • I also made Fridge dills but haven’t tried them yet because I don’t like pickles!
  • When I have time later this weekend, I’m going to try making these amazing looking almond blackberry sweet rolls.

    What I’ve Planned – Week 10

  • The basket brings a wide variety of ingredients this week. I think the biggest challenge will be using up all these zucchini! We smoked two whole chickens for July 4, so this week’s meals will make the most of having an abundance of pre-cooked, shredded chicken ready to use.
  • What I Got – Week 10 2019

    Back row: Hyssop (note: the official list said “anise hyssop” but I got that last year, and it looked and smelled nothing like this, so I’m pretty sure this is Hyssopus officinalis), Orange Carrots, Green Cabbage, Green Kale

    Middle row: Banana Peppers, Green Zucchini (seven of them!), Blackberries, Yellow Wax Beans

    Front row: Pickling Cucumbers, Yellow Peaches

    What I Made – Week 9

    This elk ragu with carrots and garlic scapes is inspired by this recipe from one of my favorite cookbooks in recent years, Six Seasons. With only about an hour total cook time, it comes together more quickly than many other similar recipes, with no loss of flavor.

    I know I’ve posted about poke salad bowls on here before, but I thought this time was a bit more photogenic. Maybe? Not really? Oh well.

    These are my favorite quinoa bowls with marinated kale. I changed the recipe a bit by using pan-fried tofu instead of chicken and using jarred roasted red peppers instead of the tomatoes for a sauce with a bit of kick.

    Fish taco salad, inspired by a local salad chain restaurant. I think sliced the cabbage and combined it with lettuce to make the bed of greens. Topped with pan fried catfish, quick pickled onions, and cilantro-queso fresco dressing and it’s almost as good as the one from the store.

    Our July 4 cookout lunch included roasted potatoes, smoked cider can chicken (for a gluten-free take on a beer can chicken) and these blistered green beans with miso.

    This pasta with garlic scapes and fava beans was also a hit. In the future, I’d add red pepper flakes for a bit of spice (even though I used hot Italian sausage like the original recipe said).

    On the sweet side of things, I also made a blueberry buckle. I just call it coffee cake and eat it for breakfast with no regrets! 💁🏼‍♀️

    Chocolate chip zucchini bread is another of my favorite dessert-for-breakfast meals. I plan to wrap these loaves tight and freeze them for to enjoy once zucchini season has passed.