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!)
Another week where I think I made a pretty good effort at using all my veggies. I still have a few zucchini left as well as half a cabbage, and I didn’t use the carrots yet, but they don’t look nearly as sad hanging out in my crisper as two heads of lettuce might have earlier this year. Here’s what I was able to use up and how:
This recipe takes a bit of time since the dough has to rise, but is I serve this Stromboli with Banana Peppers with some marinara sauce on the side for dipping. I couldn’t use up the whole bag I got, so I pickled the rest of the banana peppers.
This wasn’t my first time making a baked zucchini casserole but it was my first time making Zucchini and Chicken Enchilada Casserole. I’ve found enchilada sauce sometimes hides wheat ingredients, so this recipe that amps up a can of plain tomato sauce until it tastes like the pre-made stuff was a great find. To keep my zucchini from getting the casserole too watery. I threw the sliced rounds on a baking sheet and broiled them until they were slightly browned in spots, a trick I’d learned making zucchini lasagna.
I was pleasantly surprised by the flavors in this Lightened Up Pad Thai with Cabbage. The real key was the lime juice, the flavor was definitely missing something when I first left it out.
These Wax beans and chorizo are one of my favorite easy recipes. Crisp tender beans, crunchy salty chorizo (the Spanish dried kind, not the hearty links more typical in Mexico or El Salvador), and the tangy vinegar all go so well together.
I guess I’d been missing salads, because I was absolutely craving this chicken caesar kale salad. It was actually much better the next day, as the kale had time to soften and the dressing flavors came together.
My trick for recipes like these Thai drunken Zoodles is to let the ground pork in this case cook a bit longer than you think it should, so that it gets really crispy. It’s tough to wait that long when dinner time is coming fast, but the texture contrast is needed in a dish where everything else tends to be a little mushy. I loved the flavor of the sauce in the recipe, it would be good on real noodles too!
I also made Fridge dills but haven’t tried them yet because I don’t like pickles!
The basket brings a wide variety of ingredients this week. I think the biggest challenge will be using up all these zucchini! We smoked two whole chickens for July 4, so this week’s meals will make the most of having an abundance of pre-cooked, shredded chicken ready to use.
Back row: Hyssop (note: the official list said “anise hyssop” but I got that last year, and it looked and smelled nothing like this, so I’m pretty sure this is Hyssopus officinalis), Orange Carrots, Green Cabbage, Green Kale
Middle row: Banana Peppers, Green Zucchini (seven of them!), Blackberries, Yellow Wax Beans
I apologize to all 7 of my faithful blog readers (you know who you are!). I have neglected the blog over the past several weeks, but I haven’t neglected making lots of delicious food! This post is only the first of many as I try to clear this backlog of recipes I’ve made. That means you’ll see a new post almost every day!
This is a perfect dish to break back into the blog – when I think of simple side dishes, this is my go to – green beans that still have a springy crunch, tossed with sweet shallots, olive oil and butter. The recipe comes together quickly: blanch the beans for a minute and a half, shocking immediately after in ice water. Caramelize the shallots in butter and olive oil, then toss the beans to reheat.