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 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 2

We started the week with a hearty lamb ragú with green garlic and carrots. Definitely comfort food!
If you already have cooked chicken and frozen collards (or another leafy green), these skillet chicken enchiladas come together in minutes. If you start with raw kale, like I did this week, it’s still a super fast (and very cheesy) weeknight dinner.
These peanut sauce-covered noodles with collard greens are so fast and easy, but they taste almost as good as takeout.
This saag paneer recipe is easily adapted to use whatever greens you have on hand. This week, that mean beet greens, komatsuna, and spinach. We also substitute tofu for the paneer.
We enjoyed the first summer-like weather of the season with an indoor cookout: a cheeseburger and some oven-baked sweet potato fries.
Last but not least, a birthday cake! The yellow cake is filled with rhubarb vanilla jam and covered with rhubarb buttercream (the same jam mixed into buttercream).

What I Made – Winter Week 15/15

I had made this gnocchi with sunchokes and frozen them. To make this dinner, we sautéed some spinach with red pepper flakes and tossed the gnocchi in browned butter.
Cool weather early in the week made a good time for pot roast to use up carrots we had hanging around the crisper for previous weeks.
In addition to the dandelion greens, we also chopped up the greens that came on our radishes and turnips and included them in this pasta dish too!
I’d made and canned plum sauce last year, so I used it to glaze pork tenderloin, then roasted some turnips, radishes, and chickpeas to load up thi salad.
The photo makes this look like buffalo chicken, but it’s spicy halal cart inspired chicken and onions, with seasoned rice and parsley-yogurt sauce. (I would cut way back on the sugar in the sauce next time!)
The week’s final salad was topped with cellophane noodles and peanut tempeh, all covered with a tahini salad dressing.

What I’ve Planned – Winter Week 15/15

With a more limited ability to grab groceries, we’ve tried to use a lot of the flavors and ingredients we have already for meals through the week. Colder weather this week means heavier meals mixed in with salads (still have to use up all that lettuce, after all!)

What I Got – Winter Week 15/15

It’s the last week of winter! Well at least according to the CSA, there are plenty of cool, wet days ahead for us, I think.

Clockwise from left: spinach, green leaf lettuce, Asian greens, Italian parsley, green dandelion, Egyptian walking onion, rhubarb, purple radishes, Hakurei turnips