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!
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!!!
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.
Clockwise from left: Spinach, Red Scallions, Gold Beets, Green Romaine Lettuce, Cranberries, Honeycrisp Apples, Jerusalem Artichokes, Mixed Hot Peppers, French Breakfast Radishes, Black Nebula Carrots
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!
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.
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)
CSA in the Suburbs 