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!
A good mix of roots and leaves this week. I’m trying to plan a lot of quick meals good for a busy workweek with long hours, or at least with parts that can be prepped ahead of time.
- Blueberry waffles
- Whole roasted kohlrabi and pesto chicken
- Zucchini chicken enchilada casserole
- Pasta with sausage and peas
- Beet and freekeh salad (will serve over lettuce)
- Pasta with clam sauce
We’ll probably just eat the peaches plain and either turn the scapes into more pesto, or save them for another week.
Happy first week of fruit share! Unfortunately with the cold weather, the usual farms are not producing much yet, so our fruit this week came to us from Georgia!
With a more limited ability to grab groceries, we’ve tried to use a lot of the flavors and ingredients we have already for meals through the week. Colder weather this week means heavier meals mixed in with salads (still have to use up all that lettuce, after all!)
Clockwise from left: Bosc Pears, Honeycrisp Apples, Purple Radishes, White Kohlrabi, Green Savoy Cabbage, Orange Carrots, Lacinato Kale, Carnival Squash, Red Potatoes, Romanesco Cauliflower
I’d posted this recipe for risotto with leeks and turnips many years ago, but these days I prefer to make risotto in the Instant Pot! I cook the leeks in butter or oil using the Sauté setting, then I dump in the turnips, rice, and broth and cook on high pressure for 5 minutes. After a quick release, I turn it back to Sauté and stir in the cheese and cook for a few minutes to let it thicken up. No aching arm from all the stirring and you have risotto in about 30 minutes!
This white bean soup with Swiss chard and carrots is so nice on a cold night and is another easy Instant Pot meal! I added the thinly sliced chard stems with the onions at the beginning.
A basic chef salad is always good for a quick meal. I cooked the quinoa and eggs ahead of time to make this extra easy on a busy night.
I’ve made beets and mozzarella with poppyseed citrus dressing for a while now. It’s based on this recipe, but I don’t grill the beets, I just roast them in the oven and I substitute the easier to find mozzarella for burrata.
I went all in on the Instant Pot meals this week. Jarred curry paste gives a lot of flavor (and spice!) to this Thai red curry with bok choy and broccoli. I actually cooked the bok choy and broccoli in a wok to give them a nice char, then stirred them in at the very end.
With all these soups, can you tell it’s cold here now? I didn’t have half and half, but I did a cup of cream and a cup of skim milk and this clam chowder turned out great!
This was another big week of home cooking for me, although looking back, the recipes seem repetitive. It’s so easy to reach for rice when I’m looking for a fast meal! The plan is to move away from the stir fry and curry next week, but I can’t argue that these recipes didn’t suit my ingredients so perfectly!
This is sweet and sour tempeh, from a recipe that originally calls for chicken. I didn’t have the snow peas the original recipe calls for, but this was still good. (I pick the pineapple out of mine, though!)
More stir fry, this time with chicken, cabbage, bok choy and my favorite easy stir fry sauce. Stir fry like this is the go-to way to use up bok choy.
Elk flank steak with peppers and smashed blue potatoes would really be a perfect July 4 theme meal with the red, white, and blue vibes going on. Instead of serving it as the main dish, I think I would have liked the steak and peppers better on a soft Italian roll with some provolone melted on top.
I used to the last of my green bell peppers in this Creole fish curry. I used a teaspoon and a half of hot curry powder, and it was quite spicy! I’d go half hot and half regular curry powder next time.
I love this recipe for barbacoa using elk! It the probably the most tender way I have found to cook it. To turn it into fajitas, we topped it with cheese, avocado, and slices of pepper and onion sautéed in a pan with some oil, salt, and salsa seasoning.