I tried a new recipe for these blueberry lemon scones, substituting regular milk for the plant-based and was sure I was going to regret it. The dough was so soft I dumped it in a puddle on my baking sheet for the chilling step! But somehow it baked up perfectly, and the crunchy sugar topping was a definite must. Consider adding more sugar to the dough if you don’t have any for sprinkling.
Salmon with wilted chard and a tarragon vinaigrette is a true 30 minute meal with flavor that tastes like it’s much more complex. Four salmon filets will leave leftovers for the next day, but we always eat one bunch of chard in a single meal.
These pitas are stuffed with more veggies than you might realize – oven roasted sun gold tomatoes, cucumbers in the tzatziki yogurt sauce, and zucchini in the turkey meatballs! Don’t skimp on the herbs in the meatballs, they give great flavor.
This colorful salad is just beets, avocado, and a puréed onion dressing, but is a nice light way to enjoy beets in the summer.
This dish looks veggie-free, but it hides 3 sliced and then caramelized onions! This is Adas Polo or lentil rice with chicken from the Salt, Fat, Acid, Heat cookbook. I didn’t have raisins or dates, so I used craisins. Samin would also be disappointed that my dish turned out unseasoned. She says to salt the rice cooking liquid until it’s “uncomfortable” and I thought I was probably just short of that but that it would be close enough. I was wrong and should know better than to not trust her instructions…
The recipe for these wok cooked Romano beans seems too easy to be true: char beans and dried chiles, add 1/4 c water to steam until crisp tender, then toss with garlic and ginger, soy sauce and sesame oil, and top with scallions. I’m here to say it was delicious and much more flavorful than you might expect!
This zucchini chocolate orange cake is pretty much perfection (and a great way to use up zucchini). I swap chocolate chips for the pecans and concentrate the glaze and only use about a half cup of powdered sugar since the cake is plenty sweet without it.
We also ate (more!) sunchoke gnocchi with sautéed spinach and polished off the peaches and cantaloupe as delicious lunch time snacks. We still have more onions and cucumbers to use up.
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.
I like the bright flavor of the herbs (parsley and mint here) with the earthy beets and tangy dressing of this Farro Salad with Beets, Scallions & Pistachios.
Some day I’ll remember to cook down the tomato sauce until it’s really thick so my zucchini lasagna doesn’t end up watery. Didn’t manage it this week, but I thought this vegetarian version with mushroom tomato sauce and finely chopped kale mixed in with the ricotta was a tasty change.
The flavor of the sauce for these drunken zucchini noodles is spot on, and almost makes you forget you’re having zucchini for dinner again. (Almost)
I’d never attempted this Broccoli and tofu stir fry, but newly equipped with a tofu press, I battered and fried them for a stir fry that takes some extra effort, but definitely tastes more complex than our usual basic recipe.
Sundried tomatoes really would have brightened up this Greek farro salad, but the salty cheese, spicy peppers, and tons of herbs pack lots of flavor, even if the colors are a bit dull.
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.
This is the week of the year when it’s almost too hot to stand over the stove, but we’re no longer getting much lettuce for salads! Only one salad this week, everything else I tried to make quick and easy or in the crock pot!
This sheet pan dinner simply includes sliced kielbasa, potatoes, and wax peppers, tossed with oil and whatever seasoning you like. I wish I had quick-pickled the peppers, because I missed the tang of vinegar in this.
Blackberries and blue cheese are combined with toasted pecans and a balsamic vinaigrette for this black and blue salad. I added quinoa to make it a full meal.
The cherry tomatoes add a colorful salsa to these z ucchini quesadillas.
When I don’t know what to do with chard, I look for a recipe with spinach that also calls for sautéed onions. I toss the chopped stems in with the onions and use the leaves as the recipe directs you to use spinach. This lamb curry gets nice and tender in the crock pot after most of the ingredients are seared in a skillet. I added the chard leaves with about an hour left in the cook time.
This wax beans with chorizo dish would make a great side, but we add some extra chorizo and eat it as a main dish. (This is the Spanish dried chorizo, not the fresh sausage links you might see at the butcher counter.)
This tandoori chicken casserole has two whole zucchini shredded and mixed into the sauce! I usually use hot curry powder to give it a little kick, but I forgot this time, and missed the extra spice.
We ate the peaches plain, and are still up to our eyeballs in cucumbers with plenty of onions still on hand, but we did a pretty good job using up the rest of our veggies this week.
For a pretty heavy basket, we didn’t make too many impressive meals this week. We were able to use up some of the older items hanging around from last week, though.
A special occasion dinner called for easy roasted potatoes, a pork shoulder smoked for over 12 hours, and skillet blistered green beans.
This black rice with tempeh, mushrooms, and garlic scapes had minimal ingredients, but lots of stir fry flavor. I steam tempeh for 10 minutes before frying to remove any bitterness because I read that once and thought, why not.
No one has ever confused me for a cauliflower fan, but roasted until brown with spices and used on top of a salad is pretty great. This shawarma spiced version also included red pepper hummus, mint and in a later version, feta and dried fruit, all topped with a tahini lemon dressing.
This zucchini noodle bolognese was so easy it really doesn’t need a recipe. I browned hot Italian sausage, cooked down some whole peeled tomatoes (canned from our garden bounty last year), and spiced it up with some Italian herbs to make the meat sauce. The zucchini will release water into the sauce, so thicker is better at this point. Pour it over the spiralized zucchini and top with cheese and you’re all set!
Not pictured are the blueberry and cherry sauces we made for topping waffles (or ice cream). We still have the kale and more zucchini to try and use next week!
You would have thought this week’s basket world have brought more salads, and it should have! Here’s what we ate instead.
This blueberry buckle has 4 cups of blueberries! Not on purpose, but it was an effective way to use everything up, so we’ll call it a happy accident.
Roasted broccoli is tossed with olive oil and harissa for this tofu quinoa bowl.
A salad! Lettuce topped with mozzarella, craisins, and chicken with a garlic scape dressing.
This cabbage is seared before being braised in a spiced tomato sauce. I didn’t top it with yogurt like the recipe said, so it could have used some lemon juice or another splash of something tangy.
These mini-burritos are filled with beans, rice, and chard, topped with cheese, and broiled until melty and just slightly browned.
I added a can of diced tomatoes to make this vegetable vindaloo with potatoes and carrots extra saucy! I did forget to add the peas.
And finally for birthday dinner, skillet steak with peas and asparagus, a very quick and very tasty early summer meal.
Our household comes down strong on the side of waffles in the morning debate of pancakes versus waffles. With blueberries throughout and topped with butter and real maple syrup, how could you not love these?
Blueberry muffins are pretty great, too. Especially when they make use of this incredibly simple-yet-foolproof muffin recipe.
Two whole-roasted components that were later disassembled into a meal: a chicken cooked per Ina Garten, but smeared with homemade pesto under the skin, and kohlrabi, later peeled and combined with peppers and feta.
It’s not very pretty to look at, but this zucchini chicken enchilada casserole is one on my go-to zucchini recipes these days. Instead of spiralizing them, I cut the zucchini into thin rounds and dry them a bit with a quick turn under the broiler before layering it into the casserole.
This pasta with sausage and peas was great on a rainy evening, and even though we used hot it’s,Ian sausage, it wasn’t at all spicy.
I actually roasted these beets early in the week along with the chicken and kohlrabi, so the assembly of this salad just required cooking the grain (freekeh, in this case), making the vinaigrette, and chopping the lettuce for a very quick weeknight meal. Is this meal prep?
I amped up the veggies in this clam pasta with white wine sauce by adding extra carrots, but it would also be good with some wilted spinach stirred in.
We still have more lettuce to use and a bundle of garlic scapes (in addition to what we harvested from our own garden)! We’ve frozen some of the extra peas, because we’re doing the same with what we’ve been getting from our garden, too!