What I Made – Week 9

For a pretty heavy basket, we didn’t make too many impressive meals this week. We were able to use up some of the older items hanging around from last week, though.

A special occasion dinner called for easy roasted potatoes, a pork shoulder smoked for over 12 hours, and skillet blistered green beans.
This black rice with tempeh, mushrooms, and garlic scapes had minimal ingredients, but lots of stir fry flavor. I steam tempeh for 10 minutes before frying to remove any bitterness because I read that once and thought, why not.
No one has ever confused me for a cauliflower fan, but roasted until brown with spices and used on top of a salad is pretty great. This shawarma spiced version also included red pepper hummus, mint and in a later version, feta and dried fruit, all topped with a tahini lemon dressing.
This zucchini noodle bolognese was so easy it really doesn’t need a recipe. I browned hot Italian sausage, cooked down some whole peeled tomatoes (canned from our garden bounty last year), and spiced it up with some Italian herbs to make the meat sauce. The zucchini will release water into the sauce, so thicker is better at this point. Pour it over the spiralized zucchini and top with cheese and you’re all set!

Not pictured are the blueberry and cherry sauces we made for topping waffles (or ice cream). We still have the kale and more zucchini to try and use next week!

What I’ve Planned – Week 9

Like I mentioned last week, we have some soggy lettuce hanging around, so you’ll notice some recipes this week that feature ingredients from weeks past as we try to not let anything go to waste.