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.
What I’ve Planned – Week 3
We are rolling into week 3 still trying to finish leftovers from last week, so the meal list is fairly short for now. I suppose I unconsciously balanced what felt like so much meat last week with almost all meatless meals for the week ahead. If you’re looking to eat less meat, this is the week for you!
- Greek lentil salad with little gem romaine
- Tempeh stir fry with bok choy and cucumber salad
- Vegetarian Chili (I plan to use dried beans and fresh tomatoes and adjust this recipe for the Instant Pot pressure cooker)
- Quinoa bowl with crispy chickpeas and wilted dandelion greens
- Quiche with sausage and green garlic, leftover kale
What I Got – Week 3
What I’ve Planned – Week 3
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:
- Green salad (for a cookout we are hosting) – Lettuce, Radishes
- Pasta Salad (also for the cookout) – Cherry Tomatoes
- Tofu with ramen noodles and kale
- Green Garlic Roasted Chicken (working from home Tuesday means I can make this on a weeknight!)
- Tuna poke brown rice bowls with green kale chips
- Spinach and chicken curry
- Steak, poblano, and mushroom tacos (will probably substitute shredded elk for the carne asada here)
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.
What I Got: Week 3 2019
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)
What I Made: Cheesy Chard Casserole
In this journey through produce, I have learned one thing for sure: if a recipe has cheese in it, I’m going to LOVE IT. This recipe is another from the Simply in Season cookbook. In fact, it was on the page directly across from the kale recipe I just posted.
This made great leftovers as all the flavors had time to combine.
1 lb swiss chard (chopped, stems boiled 8 minutes, add leaves and cooked 5 more minutes)
4 eggs, beaten
1 cup milk
1 cup Swiss cheese (I used an Italian blend I had on hand)
1 cup bread, cut into cubes (I used leftover Ciabatta)
1/2 cup green onions
1/4 cup Parmesan cheese
Mix all the ingredients together, pour into a greased 8″x8″ baking dish, and cook 25-30 minutes at 375°.
What I Made: Gingered Kale and Tofu Bake
What I Made: Garlic Scape Scampi and Scape Pesto
What I Made: Kohlrabi Slaw
This recipe for kohlrabi salad with cilantro and citrus vinaigrette is another recipe that comes by way of the CSA newsletter. I took this to a birthday party and it was a big hit.
Kohlrabi’s taste is described as a cross between and turnip and broccoli. I thought it tasted like cauliflower!