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 Made – Week 3
Heirloom Tomatoes
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 Made – Week 15
This post is more than a bit overdue, and I had quite a few repeat recipes this week around, so I’ve only posted pictures of the new things I made with my Week 15 ingredients.
This chicken stew with farro, tomatoes, olives, and feta kinda tasted like a savory oatmeal. I followed the cookbook’s instructions but wished I had cooked it just a little less time so the farro wasn’t quite so mushy. I also pulled out the chicken when the cooking time was up and re-crisped the skin under the broiler.
I tried this recipe for zucchini blondies, swapping the zucchini for yellow squash and the butterscotch chips for chocolate, naturally. It tasted like a combination between zucchini bread and zucchini cookies. Although they were much chewier the second day, to get more of the brownie/blondie texture out of the oven, I think next time I’d bake it a bit longer and up the butter to a half cup. Also, I find whenever I add cinnamon, I taste more of the zucchini bread than a zucchini cookie, but I suppose that’s mostly personal preference!
Then I tried some zucchini brownies. The chocolate flavor was really prominent, but I think I would have preferred it with a more finely shredded zucchini texture.
These pita pockets are stuffed with cherry tomatoes from my garden and kabobs (made with ground elk, of course), all topped with creamy baba ghanoush eggplant spread. I always add more lemon juice and salt than the recipe calls for, and added a bit too much yogurt this time, resulting in the looser texture.
This dish is cheating, because it’s not using CSA ingredients at all, but instead features cherry tomatoes and basil from our garden. It was very easy to make and too good not to share here.
These are delicious garlic miso green beans with pan-fried teriyaki tempeh.
I topped a corn, tomato, and avocado salad (tossed with salt, pepper, olive oil, and lime juice) with a pre-marinated fish filet for a quick and easy no-recipe dinner.
I also made tuna poke, zucchini chicken enchiladas, and zucchini bread.
What I’ve Planned – Week 15
I’ve got an ambitious plan to make up for lost time with my menu this week, including trying to use veggies that have been languishing in the crisper for several weeks now. (Looking at you, cabbage!)
Some old favorites:
- Zucchini bread and cheddar squash biscuits (I actually used yellow squash in both)
And some new ideas:
- Kabobs with baba ghanoush eggplant spread
- Chicken stew with farro and tomatoes (recipe from The Chef and the Slow Cooker)
- Plum cake (I’ll probably freeze this for later)
I’m also going to see if the cayennes ripen to red on the counter, then dehydrate and crush them to make homemade red pepper flakes!
What I Made: Caprese Salad
My apartment has an air conditioning unit in the window, but to call it “air conditioned” can be a bit of a stretch, especially during these hot, humid summer days. That’s why being able to limit by use of the oven and use the stove only sparingly is critical in my recipe selection. It’s really just another aspect of cooking seasonally, right?
Most people are familiar with caprese salad: tomatoes, basil, and mozzarella drizzled with olive oil and sprinkled with salt and pepper. It’s simple to make, looks great with the beautiful heirloom tomatoes I got, and perhaps best of all, requires no cooking!
Ready for its close up, and to become your summer staple.
What I Got: Week 6
This week’s basket was quite a haul. I’ll start posting quantities so you can get a better idea of just how much this is.
Back row: Blueberry jam (8 oz), blueberries (1 pint), green kale, bulls blood beets, red leaf lettuce, 8-ball zucchini (6).
Front row: Peaches (5), green bell peppers (4), heirloom tomatoes (2), bicolor sweet corn (6 ears), gold zucchini (2), and an asian cucumber (although it really looks like a regular cucumber to me, especially when compared to the bumpy, curved one I got last week).
CSA in the Suburbs 