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.
I had great lighting for all my dishes this week, even if many of them were mostly the same. (And all served in bowls?!) Not pictured are the leftover pulled pork we paired with blistered green beans, quiche with chard, loaf of zucchini bread, and some zucchini chocolate chip cookies I made this week.
We used everything this week except a couple of cucumbers, some of the parsley, and yes, still more zucchini! Even when the months seem like they all run together, that’s how you know it’s July.
Welcome to another week of balancing leftovers with the new bounty from this week’s basket. No doubt we’re moving quickly into the peak of summer season now. Here’s what I am planning to make (or still plan to make, in the case of some of last week’s basket ingredients!)
- Drunken (zucchini) noodles
- Farro Salad with Beets, Scallions & Pistachios
- Broccoli and tofu stir fry
- Greek farro salad
- Zucchini noodle lasagna
- Quiche with chard, cheddar, and breakfast sausage
I’m also still hoping to make a zucchini chocolate cake of some sort, maybe to freeze, since the fridge is already overwhelmed with leftovers as it is!
As expected, a week of travel meant that I did not do much cooking this week. Here’s what I was able to make.
Here’s the before and after of the jalapeños I pickled
The gloves are key to protect your hands from any residual burning! I’ll clean out seeds from the top rings of the pepper closest to the stem, but leave the ones shown here pretty much as-is.
The entire bag I got made one very full quart jar. I heat the brine from this recipe to dissolve the salt and pour it over the peppers.
Another week where I won’t be able to do much in the way of cooking, so this will be a very short list. Hopefully the squash will keep until next weekend when I can figure out how to best use them!
- Chicken and sausage gumbo with okra and peppers (I like mine with extra hot sauce)
- Vietnamese noodle salad (inspired by this recipe, but with peanut tempeh instead of chicken)
- Fruit platz with plums and peaches
I also pickled the radishes and dried the grape tomatoes in the dehydrator this weekend. The tomatoes will either be diced and frozen or turned into sauce, I haven’t yet decided.
Back row from left: Yellow Tomatoes, Centercut Squash, Yellow Peaches, Plums, Green Okra
Front from left: Slicing Cucumbers, Red Radishes, Red Grape Tomatoes, Green Leaf Lettuce, Little Sweetie Cantaloupe, Escamillo Peppers
(True story, when I was lifting my basket out of the shopping cart while leaving the store after my pick up this week, a peach fell out of my basket, bounced down a stair, and rolled down the sidewalk, stopping just short of 6 lanes of traffic. You definitely know I walked down there, dusted it off, and took it on home with me. I washed it, peeled it, cut out the bruised part and I plan to eat it over cottage cheese for breakfast tomorrow! No peach left behind! 🙈)
Top Row: Little Baby Flower Watermelon, Banana Peppers, Nectarines, Green Savoy Cabbage
Middle Row: Slicing Cucumbers, Red Beets, Orange Carrots, Jalapeño Peppers
Bottom Row: Mixed Cherry Tomatoes, Yellow Peaches