What I Made – Week 7

These week in reviews make me realize how often I make one-pot or bowl meals. Salads and stir fry were this week’s mainstays. (Still have a head of lettuce left over somehow, along with my cucumbers and a few scallions!) Here’s what I did use this week…

It doesn’t look so pretty, but I make this salad with beets very often. If you make the quinoa and roast the beets ahead of time, it comes together very quickly and stores great for leftovers.

This stir fry with brown sauce couldn’t be easier or more adaptable. Thinly slice the bok choy and stir fry the white parts in a wok until softened and slightly browned. (I also added in some frozen stir fry mix for more flavor.) Then stir in greens and cook until wilted. Stir in sauce and top with protein. (I used pan-fried tofu here.)

For as simple as this kale salad with farro is, it’s so flavorful! Besides the marinated kale and farro, we topped this with toasted pecans, Craisins, goat cheese, and scallions. It also kept very well for leftovers the next day!

I like the flavors of this beef and broccoli, but if I made it again, I would thicken the sauce in a separate skillet much like the bok choy recipe above. I would not choose to substitute elk again; I didn’t prefer that taste.

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What I’ve Planned – Week 7

Even though there’s not nearly as much lettuce to eat this week, you’ll still notice a few salads in the mix this week.

Here’s what I have planned:

  • Beet quinoa salad, one of my very favorite beet recipes, although I might change up the dressing for a more simple citrus vinaigrette
  • Garlic tofu stir fry with Bok Choy and other frozen stir fry mix veggies that have been hanging out in the fridge for too long. I’ll top it with this easy but tasty brown sauce,
  • Kale and Potato Bowl. According to the original recipe, this is not a salad, it’s a bowl.
  • Farro salad with kale. Does it still count as a salad if it’s a grain salad? I’ll make this salad more summery than autumnal by tossing in whatever fresh cherries we have left by this point in the week.
  • Beef and broccoli. Although I will use very thinly sliced elk roast, I’ll follow a recipe similar to this one.
  • Blueberry muffins! I’m sure these will be delicious no matter what recipe you might choose to use. I might try the one from Bravetart.

Since I’m posting this a bit later than usual, I can shared that we’ve already enjoyed a paella with the peas both from our basket and from our backyard garden! I made a few changes to the original recipe, including swapping fish fillets in for the clams and cooking the seafood a bit longer at the end (closer to 20 minutes for the fish) to make sure everything was fully cooked. This overcooked the shrimp, so for future recipes, I’d probably simmer the fish and peas in the middle step when the rice was cooking, and then just steam the shrimp at the end for 5 minutes as directed.This enormous pan of paella (note that it almost stretches the full width of my stove) will keep us in leftovers for the week!

Paella enjoyed al fresco with a glass of white wine is a good way to chase away the Sunday Scaries.

What I Made: Barley Salad with Fennel and Radish

There is no greater endorsement for this recipe than to say that I liked it so much, I made it for Thanksgiving.  I don’t normally stray too far from the basics, especially for traditional holiday meals, but I cannot get enough of the combination of chewy barley, rich roasted fennel, the sharp bite of radishes and the briny olives all covered in a herbed, tangy citrus vinaigrette. I made this twice, and I am certain I will make it again. YUM

Fennel is thinly sliced, tossed with olive oil, and roasted in the oven.  Barley is cooked, then spread out onto the baking dish with the fennel to absorb all the flavor. Then, the mixture is tossed with sliced radishes, quartered oil-cured olives (you only need a little, so I bought mine from the olive bar at the grocery story!), and chopped dill. The vinaigrette is an easy combination of olive oil, orange juice, lime juice, shallot, and dill. Serve room temperature in a bowl or on a platter, topped with additional radishes, olives, and dill, and served with extra vinaigrette on the side.

BarleySalad

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What I Got: Week 17

Happy Halloween!  The only thing scary about this basket is the amount of lettuce I need to eat! I have been enjoying a daily fall salad of lettuce with chopped apple and goat cheese, sometimes with toasted walnuts for a boost of protein.
Week17

 Red Romaine Lettuce, Baby Red Bok Choy, Young Red Russian Kale

Jonagold Apples, Banana Peppers, Red Beets, Red Radishes, Scarlet Turnips, Mixed Yummy Peppers

Asian Pears, Kiwiberries

The Red Russian Kale looks a lot like arugula or dandelion greens but on closer inspection, feels tougher and more substantial.