What I Made – Week 5

This chicken, kale and artichoke casserole was very easy to put together. I thought my skillet was too small for the last few steps where all the ingredients are combined, so I did it in a casserole dish in the oven instead and just cooked it 20-30 minutes. I would probably reduce the amount of liquid if I did it this way again.
Oh wow, another salad! This one with oranges, goat cheese, scallions, pistachios and some leftover red pepper dressing.
Finally I got both ingredients at the same time and made a strawberry rhubarb pie this year! It was a little more strawberries than rhubarb but you won’t hear me complaining.
These massive, meaty pork chops were the perfect accompaniment to this apple, kohlrabi and mint slaw. I will definitely make this again; it’s a great side dish that has so many flavors haters like me will barely notice the kohlrabi.
Unglamorous shredded beef tacos! I was too tired at the end of the week to make the salsa so we used leftovers from takeout (in the plastic containers) and topped with lots of lettuce and cilantro.

Not pictured was the sunchoke gnocchi and sautéed spinach we had (pictured here in Winter Week 15) and the many, many salads we made. We finally used up the last of the lettuce today so we only have a few red scallions rolling around the produce drawer. We’ve got to try to keep this pace up heading into the height of summer!

What I’ve Planned – Week 5

After a couple weeks of folks telling me our basket haul looked small, I think you’ll agree that we have an abundance this week, especially of leafy greens!

We’ll probably end up eating more salads than this, but I’m running low on ideas! Maybe taco salad with our leftovers or a deli drawer-clearing chef salad?

What I’ve Planned – Week 1

This week’s basket offers a nice, though I assume temporary, break from salad greens. We had a beautiful warm weekend, but there’s another drizzly, cool work week ahead, so my menu definitely leans towards comfort foods!

I’m hoping to be a bit more ambitious with my breakfast and desserts this week, too. I found two recipes to help use up my rhubarb that look delicious.

That’s a lot to do! I better get baking!

What I Made – Winter Week 14/15

I mostly forgot to take photos of what we ate this week, but here’s a sampling of what we had.

Elk Steak Diane with a roll and mashed rutabaga and potatoes.
Ramen. I steamed the bok choy while I soft boiled the egg. The pink are pickled radishes.

Underneath all those olives, feta, and oven roasted tomatoes is a kale and freekeh “tabbouleh” with radishes.

What I Made – Week 22

A belated post for Week 22!

Famous breakfast hash! We crisp sausage in a cast iron skillet, then cook onions in the same pan, then set aside sausage and onions and cook potatoes in the skillet. Everything is added back in, and 4 holes are made for the eggs. It’s all cooked under the broiler until the eggs are just set, then dusted with paprika and topped with cheese and sliced green onions.

Personal mizuna-topped pizzas, with tomato sauce, mozzarella, and salami. And yes, I burnt the crust broiling the mizuna… this was a new gluten free crust that I picked up on clearance at the store and I wasn’t a huge fan.

Chicken salad with crispy chickpeas and roasted carrots. I used vegan herbed cheese this time but it would be good with feta or goat cheese too.

Chicken piccata with roasted radishes. The blank space on the plate was for the roasted potatoes I forgot to include for this photo!

What I’ve Planned – Week 22

I’m very excited for the return of fall salads. It’s the perfect way to recognize that the tops of the trees are starting to glow with their autumn yellows and reds, but still recognize that somehow it’s almost 90 degrees and any length of time spent outdoors other than the first brisk pre-dawn hours may still come with oppressive humidity.

I’ll be using up the last few weeks of ingredients to make meals of what new things I got this week