We also ate (more!) sunchoke gnocchi with sautéed spinach and polished off the peaches and cantaloupe as delicious lunch time snacks. We still have more onions and cucumbers to use up.
Even as hot as the days are, we’re still getting leafy greens along with our beans and squash, so I’m not in full casserole mode yet! Here’s what we are planning to make this week
- Crispy salmon and chard
- Beet and avocado salad
- Wok cooked Romano beans
- Greek Turkey Meatballs with tzatziki and pitas
- Sunchoke gnocchi and spinach
- Lemon blueberry scones
Well probably eat the peaches and definitely the cantaloupe for breakfast and snack on the cucumbers throughout the week. I’m still hoping to make a chocolate zucchini cake, if I can stand to run the oven that long this week!
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!
I had thought I would be traveling this week, but instead I have more time to cook through this week’s veggies. Here’s what I have on the menu:
- Poached Cod in Tomato Curry (using last week’s cherry tomatoes)
I’m also planning to make pimento cheese and pear scones. Together with a bunch more tomatoes from our garden, the roma tomatoes will become tomato sauce that I will can for later.
Clockwise from left: Red Radishes, Broccoli, Red Seedless Watermelon, Green Beans (in a bag), Red Pimento Peppers, Bartlett Pears, Rainbow Chard, Roma Tomatoes, Italian Eggplant, Kiwiberries, Thumbelina Carrots
If I could rename this blog, I would call it “Salad Season” because each May we laugh about how much lettuce we seem to get, saying it’s to prepare our bodies for lounging beside swimming pools and on beaches. Somehow, the sudden bounty of leafy greens doesn’t have much effect on my physique, but it’s still nice to be eating lighter as the weather gets warmer, at least, most days.
Here are some of the things I’m planning to make this week.
- Tandoori chicken bake (I shred an entire zucchini or squash to make this casserole that is loaded with hidden vegetables!)
- Salad with goat cheese, quinoa, and roasted beets
- Pasta with Sausage and Dandelion Greens (adapted from this recipe, substituting hot Italian sausage for sweet, and dandelion greens for the chard)
I’m trying to put that lettuce to use in lots of salad recipes this week. We typically take leftovers as lunch, so it really works out to salad every day. I won’t wish this time of year away, though, because after Salad Season comes Summer Squash Overload, and it will be here before we know it.
From left: Red Beets, Garlic Scapes, two heads of Red Leaf Lettuce, Dandelion Greens, Napa Cabbage, Yellow Patty Pan Squash, Rainbow Chard, Strawberries
When I have received chard in the past, I’ve tended to rely on my old standby recipe of chard baked with feta and egg. I’m a real dairy lover, but I’ve become conscious through writing these posts just how much cheese I use in these recipes. The chard recipe I’m sharing today is lighter, but no less flavorful thanks to the fragrant punch from the herbs.
It’s an especially fast side dish, as well. Chop up the chard, cutting out any ribs larger than the width about your pinkie fingernail. Next, wilt the chard. Leave it wet after washing and toss it for a few minutes in a hot pan. Cook some green onions, dill, and parsley in oil over medium heat in a skillet until wilted. Then, add chard and toss until warm. Season with salt and pepper. Easy, right?
As always, full recipe with detailed steps is below. Continue reading