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’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 – Salmon and Swiss Chard and Cheddar Squash Biscuits with Bonus Strawberry Shortcake

I’m making a bit of an unscheduled update to show Friday night’s dinner. That’s Crispy Salmon with Wilted Chard which really is a perfect recipe. It became a go-to this winter and early spring when we seemed to have a constant supply.

But what I’m really here to share with you are these cheddar squash biscuits. Squash? In a biscuit? I was skeptical, but since basically hiding squash in recipes is the only way we prepare it (seriously, do any of the squash or zucchini recipes on here not involve shredding it?), I thought this was worth a try.

And the shocker?

It was pretty good!

The drop biscuits bake up fluffy and the combination of cheese and garlic makes it salty and savory. There are a few changes I’d make to the recipe, so I’ve written it out in full below.

Cheddar Squash Biscuits, adapted from Little House Living

INGREDIENTS:
2 cups Yellow Squash, shredded fine
3 cups Flour
1 teaspoon Salt
1 Tablespoon Baking Powder
2 teaspoons Baking Soda
1/2 teaspoon Garlic Powder
4 Tablespoons Butter, melted
1 cup Sharp Cheddar Cheese, shredded
3/4 cup Milk

DIRECTIONS:
1. Preheat the oven to 400 and spray a 9×13 baking dish with cooking spray.
2. Combine the dry ingredients in a medium bowl.
3. Stir the shredded squash into the dry ingredients and toss to combine. Mix in the cheese, followed by the milk and butter. The batter will be super sticky!
4. Form into balls about 3 inches in diameter and place in prepared pan.
5. Bake 20 minutes until brown.

These would be excellent brushed with additional garlic butter while warm, too!

In keeping with the biscuit theme, we also had strawberries shortcakes/biscuits! Tough to mess this up, yet I overbaked the biscuits a little – they were tough and too dry on the outside. As you might guess from the picture, we suffered through and ate them anyways. In fact, we ate ALL of the strawberries and will have to go buy some more to enjoy with the rest of our biscuits.

What I Made – Week 5

I turned these quinoa bowls into a salad, topped with pan fried tofu, cilantro, orange bell pepper, red scallions, and marinated kale with this delicious Thai peanut chili sauce. The marinated kale was also good on tacos for lunch later in the week.

Not to be forgotten – some bonus baked good content!

My favorite chocolate orange zucchini cake. Even though it looks like a ton of glaze, I only made half of what it called for. I also swapped in chocolate chips instead of the pecans and use orange juice instead of milk in the glaze!

Strawberry rhubarb scones with 1/2 cup strawberries and 1/2 cup rhubarb instead of using all rhubarb. I find these are plenty sweet enough without the glaze.

Lots of leftovers this week that I still need to use: one more zucchini, some strawberries, the whole head of green leaf lettuce (and some romaine from two weeks ago!), radishes, cucumbers, and a little more of the kale. We’ll eat the kohlrabi tonight, but I have a weekend full of meal planning ahead!

What I’ve Planned – Week 5

I’m planning to go out to eat more than normal this week (where normal means practically never!) so the meal list might seem a bit shorter than usual. You can assume every meal I’m eating at home that’s not on this list is some form of salad, in order to use up the head of lettuce leftover from last week and the enormous head we received this week!

  • Salad with blackberries, blue cheese, and sausage
  • Thai Sweet Chili Tofu Quinoa Bowls with kale (with tofu in place of the chicken)
  • Garlic Scape Risotto with Sausage (inspired by this recipe, but following my own technique for Instant Pot risotto – I’ll post the full recipe this week!)
  • Sesame Kohlrabi Peanut Noodles (from the Inspiralized cookbook and similar to this recipe, substituting kohlrabi for zucchini and peanut butter for almond butter) with peanut tempeh
  • Orange Chocolate Zucchini Cake aka one of my few reasons to look forward to an abundance of zucchini

I’m also thinking about making something with strawberry and rhubarb – maybe these scones?

Will we actually finish everything from the basket this week? Can we possibly eat enough salads to keep up with all the lettuce? Stay tuned to find out.