Welcome to another week of balancing leftovers with the new bounty from this week’s basket. No doubt we’re moving quickly into the peak of summer season now. Here’s what I am planning to make (or still plan to make, in the case of some of last week’s basket ingredients!)
This is the perfect early summer basket this week! The boxes are getting heavier and the veggies are filling up both sides of our crisper, which is a sure sign we’re headed for peak season. I’m trying to take a break from pasta with my menu this week, although there’s no break from salads in sight!
We still have more lettuce to use and a bundle of garlic scapes (in addition to what we harvested from our own garden)! We’ve frozen some of the extra peas, because we’re doing the same with what we’ve been getting from our garden, too!
Even though we cooked a lot, there’s not much to show here since many of these recipes were repeats. Here’s some of the new stuff I tried this week.
These skillet chicken enchiladas aren’t new to me, they were a staple of our collard, chard, and kale heavy winter last year, but I just had to make them with our first collards of the season. I add some water to a bowl with washed and roughly torn greens, and then microwave and chop them pretty well to mimic the frozen ingredient the recipe specifies. I usually leave off the cilantro and sour cream, but typically do add an avocado. Unfortunately, it wasn’t ripe in time! 😣
Another recipe that I’ve made fairly often, this arugula salad with quinoa, tuna, cannellini beans, avocado, and feta (not pictured, I had started eating before I remembered!) is a staple “fancy salad” that’s hearty enough to eat as a meal. You can also add fresh or dried fruit, or otherwise customize it any way you’d like.
One of my favorite ways to use butterhead lettuce is as salad cups or wraps. This recipe for turkey larb was really quick and not too spicy, even though I added a whole Thai chili pepper. I didn’t have the lemongrass the recipe called for, but I added a bunch of chopped Thai basil (from my garden!) with the mint, which brightened it up and added some great flavor.
Since zucchini season will never end and our freezer is already well-stocked with zucchini bread, I finally remembered that there ways to pass zucchini off as apples by adding plenty of sugar, lemon juice, cinnamon and nutmeg. Once the zucchini is softened (I did go the stovetop route), this “cobbler” crust comes together quickly. I put Penzeys Pie Spice on the crumble topping instead of plain cinnamon and it was delicious! It’s a perfect recipe for easing yourself into Fall (or if you’re me, dragging yourself kicking and screaming…)