If you though the basket couldn’t get more green and leafy after last week, you will be amazed at how much we got for Week 6! This may be the time to start stocking the freezer for later months, if it weren’t too hot to turn on the stove most days!
- Pan seared bass with garlic scape sauce
- One pan chicken sausage and potatoes
- Beef taco salad
- Crispy skin salmon with Napa cabbage
- Vietnamese noodle salad with pulled beef
- So excited to finally make my absolute favorite rhubarb recipe – this lemon rhubarb cheesecake
- A recipe for the freezer (if it makes it that far): Quiche with sausage, garlic scapes, and chard
- How amazing does this collard breakfast sandwich look?! If I can get caffeinated enough one weekend morning, I’ll try and make this 🤤
I still need to make plans for the kale, but I’ll either toss it in with the chicken sausage and potatoes or hope it holds up in the crisper until I get a better idea!
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
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
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.
It was a lot of salads this week, but I did manage to make some other types of meals as well. Not pictured below include my go-to quiche with beet greens and green garlic from my garden and a garlic scape pesto made with basil from the farmers market.
This was the Tandoori Chicken and Rice Bake. I’ve really liked this recipe in the past, but the chicken turned out very tough and dry this time. Maybe it was because I used a 14.5 ounce can of light coconut milk and 1.5 cups of broth instead a 14.5 ounce can of broth, a cup of coconut milk and a half cup of water? Maybe I over cooked the chicken even though I didn’t fully cook it through in a skillet like the recipe says? I may never know.
This salad is inspired by chicken shawarma. The instructions had you marinate the whole chicken thigh with lots of spices, but since they were skin-on and bone-in, most of the spices stayed stuck to the skin. Even though I marinated these overnight, I didn’t get much flavor once the chicken was shredded.
Another day, another salad. This no-recipe salad includes roasted beets, quinoa, chipotle sausage, and goat cheese with a citrus vinaigrette (chopped shallots, orange juice, honey, red wine vinegar, and olive oil).
This may not look like much, but this pasta with hot Italian sausage and dandelion greens is one of our all-time favorite recipes for using up any greens from dandelion to Swiss chard to escarole. I do make some changes to the recipe. I use whatever type of pasta I have available, typically substitute hot Italian sausage for mild for the additional flavor, and use an imprecise mix of skim milk and some cream in place of the non-skim milk. After the sausage is browned, I leave the drippings in the pan and add whatever amount of butter I think will make up the difference to get around 3-4 tablespoons.
The dressing on this Vietnamese-Style Chicken & Noodle Salad is the perfect balance of sweet and tangy. I kept the veggie ingredients for the salad to cabbage, cucumber, cilantro, mint, and pickled radishes, only because I was too lazy to buy the other items. I layered this more like a traditional salad, but I wish I had tossed the cabbage and other veggies with the noodles as directed in the recipe to more evenly mix the ingredients and distribute the dressing.
Even though we made a lot of salads, we still have a head of red leaf lettuce and most of the head of cabbage left to use. The Swiss chard will be served with salmon for dinner. I’m thinking about trying these biscuits to use up those last two yellow patty pan squash. I’ll be making strawberry shortcake/biscuits tonight to finish up those strawberries, since our fruit share starts next week! Maybe soon we’ll move away from lettuce and start fruit salad season? A girl can dream…
If I could rename this blog, I would call it “Salad Season” because each May we laugh about how much lettuce we seem to get, saying it’s to prepare our bodies for lounging beside swimming pools and on beaches. Somehow, the sudden bounty of leafy greens doesn’t have much effect on my physique, but it’s still nice to be eating lighter as the weather gets warmer, at least, most days.
Here are some of the things I’m planning to make this week.
- Tandoori chicken bake (I shred an entire zucchini or squash to make this casserole that is loaded with hidden vegetables!)
- Salad with goat cheese, quinoa, and roasted beets
- Pasta with Sausage and Dandelion Greens (adapted from this recipe, substituting hot Italian sausage for sweet, and dandelion greens for the chard)
I’m trying to put that lettuce to use in lots of salad recipes this week. We typically take leftovers as lunch, so it really works out to salad every day. I won’t wish this time of year away, though, because after Salad Season comes Summer Squash Overload, and it will be here before we know it.
From left: Red Beets, Garlic Scapes, two heads of Red Leaf Lettuce, Dandelion Greens, Napa Cabbage, Yellow Patty Pan Squash, Rainbow Chard, Strawberries
This post begins with a tragedy and a word of warning. REFRIGERATE THIS CAKE. If you do not, it will get moldy and you will have to throw out more than half of it and you can probably still hear my anguished cries. *sniffle*
But enough doom and gloom, before this “unfortunate incident”, I was raving to everyone about how great it tasted and how happy I was with how the cake turned out. It’s moist, but still light and very chocolately. And fear not, I’ve got tons of zucchini and plan to make it again soon. The full recipe is after the jump.
The recipe starts out pretty basic and has the consistency of a regular pudding cake, until the 2 cups (!) of grated zucchini are added. Hidden veggies are still some of my favorite veggies.
This post has no recipes. Astonishing, right? It’s only because all of the components to this meal are so simple, no recipes are needed, only patience.
I originally found instructions for these oven roasted ribs from Recipe Girl. Start with your rack of beef ribs. Remove any membrane and rub both sides well with your favorite dry rub. Put onto a couple of sheets of foil, put a few more sheets on top and crimp edges to create a nice foil packet. Put that on a baking sheet and pop it in a 275 degree oven for 4 to 4.5 hours.
The red potatoes couldn’t have been easier, but they were incredibly tasty. They were creamy, not too starchy, and all I did was wash and boil them! Serve with some butter and salt and pepper.
For the beets, trim greens down to about an inch above the beet root. Apparently this keeps them from losing all the juices as they cook. Put them in a steamer and steam until easily pierced by a fork.
All good until this point, but the beets are still not edible. The quickest way to learn how to peel a beet? Google, obviously. I came across this YouTube video.
That’s it! Once the beets are cool, just rub them with a paper towel. Besides making your kitchen look like a crime scene, this is also a super effective technique!
Some butter, salt, and pepper, and the beets are ready as well.
Even though zucchini keeps pretty well in the fridge, I still feel the pressure to use it up. Zucchini bread is a classic, of course, but this recipe ups the ante with chocolate chips and walnuts. Now, I don’t usually choose to add nuts, but since I’ve been eating more veggies and less meat, I thought it was a great way to sneak a little extra protein into my diet.
Grating zucchini is a great arm workout for those of you as out of shape as I am! You’ll need 1 and 1/3 cups. I didn’t peel my zucchini, but the original recipe suggests you do.
By far the greatest part of this recipe is the “dump and stir” aspect. Add all ingredients to a bowl. Stir. Bake. Eat.
90 minutes at 350 F later, the zucchini bread is ready.