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 Made – Week 4

I finally got around to making these lemon rhubarb scones, baking one batch and freezing the dough from another. (I think they’re plenty sweet enough without the glaze.)
This was going to be a pizza salad but I used goat cheese, craisins and pistachios with olive oil and red wine vinegar instead. Pepperoni still needed up on this plate somehow 🤔
A close up shot of our mushroom and collard lasagna. I doctored the sauce with a little nutmeg and added some red pepper flakes to the greens.
We added chopped hakurei turnips and their greens to this red curry chicken, which also used spinach!
Breadcrumbs on this kale salad may seem unlikely, but they add an addictive savory crunch.
Stir fry is always a go to with bok choy. This one has chicken, red bell pepper, and lots of scallions too.

What I’ve Planned – Week 4

As if you couldn’t tell from this week’s basket photo, we’re cooking with greens, greens, and more greens! You’ll see a lot of salads, but I’m trying to find other ways to use them, too.

I feel I am in a bok choy rut. I love stir fry, but it feels repetitive even when I mix up the sauce flavors and ingredients. Send your suggestions!!!

What I Made – Week 3

A Greek-inspired salad, with lentils, sun-dried tomatoes, feta, olives, and a tahini parsley dressing.
I tried sesame sauce on this tempeh and bok choy stir fry, but think I prefer my go-to brown sauce.
You can tell it’s been cool and cloudy here, because we ate this vegetarian chili made with fresh tomatoes several days this week!
The quinoa didn’t wilt the dandelion greens in this grain bowl quite as much as I had planned, but the radishes and roasted chickpeas added a nice crunch. We will enjoy the red pepper dressing on other salads, too!

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 Got – Week 3

Clockwise from left: Red Dandelion Greens, Little Gem Romaine Lettuce, Mini Greenhouse Cucumbers, Baby Green Bok Choy, Red Scallions, Greenhouse Tomatoes, French Breakfast Radishes, Green Garlic
(The radishes came with greens attached but I snipped them off and put this all in the fridge before I remembered to take a photo this week!)

What I Made – Week 3

Here are some photos from what I ended up making this week. I made everything from what I planned except the steak and mushroom tacos – we had way too many leftovers hanging around to justify cooking again! I plan to use the mushrooms in a meat sauce for pasta that I will slow simmer this weekend.

Here’s a quick photo round-up!

Here’s the pan-fried tofu with kale and ramen noodles (adapted from Olives for Dinner).

This is the poke salad, which has marinated tuna and brown rice over the red leaf lettuce. We also topped it with pickled radishes, sliced scallions, avocado, seaweed salad (bought ready-made at HMart), and homemade kale chips. I followed the basic recipe for kale chips from Refinery29, but used about a tablespoon of the marinade from the tofu recipe to season it.

Pictured on our new patio table (yay!), this is the chicken and spinach curry. With sauce made in the blender and cooked in the Instant Pot, I was really glad I tried this. The only change I made to the recipe was to quickly brown the chicken using the sauté button on the Instant Pot.

For those wondering, we did eat food on plates this week, too… but somehow didn’t grab any photos of them.

The only veggies I still need to use besides the mushrooms are the scallions (as predicted) and the green garlic, which will hopefully find its way into a quiche this weekend. Stay tuned for Week 4 coming soon!

What I’ve Planned – Week 3

Rather than post each recipe step by step this time around, I thought I would make a summary list of all the dishes I’m planning to make this week and which veggies they’ll use. It will help me think and shop ahead for meals for the week and will be much faster for me to write than the longer posts I used to make (hopefully helping me keep up with the blog, ahem). I’ll link to the recipes online, where possible, and will follow up with a full blog post if I love the recipe or make substantial changes – or if you send me your requests!

Here goes, roughly in order from Sunday to Friday:

Even though this sounds like a lot, I expect at the end of this week we will still have red scallions to use, even after I put them on the tofu and noodles and the poke bowl. We might have some lettuce left over and maybe even some kale since that bag was pretty stuffed. I know we will have green garlic still to use because I’ll be using what we got last week in the recipe this week! And to think, this is only the start of the season – I have my work cut out for me.

What I Got: Week 3 2019

We’re very much in what I like to call “salad season these days. A sure way to know summer is fast approaching is that the garlic is looking less green and more like the adult bulb we typically know it as.

Clockwise from left: Green Garlic, Spinach, Green Kale (busting out of its plastic bag!), two heads of Red Leaf Lettuce, two bunches of Red Scallions, Cremini Mushrooms, Mixed Cherry Tomatoes, and Shunkyo Radishes (with greens still attached)