What I Made – Week 4

I finally got around to making these lemon rhubarb scones, baking one batch and freezing the dough from another. (I think they’re plenty sweet enough without the glaze.)
This was going to be a pizza salad but I used goat cheese, craisins and pistachios with olive oil and red wine vinegar instead. Pepperoni still needed up on this plate somehow 🤔
A close up shot of our mushroom and collard lasagna. I doctored the sauce with a little nutmeg and added some red pepper flakes to the greens.
We added chopped hakurei turnips and their greens to this red curry chicken, which also used spinach!
Breadcrumbs on this kale salad may seem unlikely, but they add an addictive savory crunch.
Stir fry is always a go to with bok choy. This one has chicken, red bell pepper, and lots of scallions too.

What I Made – Week 3

A Greek-inspired salad, with lentils, sun-dried tomatoes, feta, olives, and a tahini parsley dressing.
I tried sesame sauce on this tempeh and bok choy stir fry, but think I prefer my go-to brown sauce.
You can tell it’s been cool and cloudy here, because we ate this vegetarian chili made with fresh tomatoes several days this week!
The quinoa didn’t wilt the dandelion greens in this grain bowl quite as much as I had planned, but the radishes and roasted chickpeas added a nice crunch. We will enjoy the red pepper dressing on other salads, too!

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 Made – Week 2

We started the week with a hearty lamb ragú with green garlic and carrots. Definitely comfort food!
If you already have cooked chicken and frozen collards (or another leafy green), these skillet chicken enchiladas come together in minutes. If you start with raw kale, like I did this week, it’s still a super fast (and very cheesy) weeknight dinner.
These peanut sauce-covered noodles with collard greens are so fast and easy, but they taste almost as good as takeout.
This saag paneer recipe is easily adapted to use whatever greens you have on hand. This week, that mean beet greens, komatsuna, and spinach. We also substitute tofu for the paneer.
We enjoyed the first summer-like weather of the season with an indoor cookout: a cheeseburger and some oven-baked sweet potato fries.
Last but not least, a birthday cake! The yellow cake is filled with rhubarb vanilla jam and covered with rhubarb buttercream (the same jam mixed into buttercream).

What I Made – Week 1

Egg roll in a bowl is what would happen if you only ate the egg roll filling without the wrapper. I like to cook the ground pork until it is crispy (almost like sausage) to give a bit more texture.
Oh look, a salad. This one with lentils, beets, and creamy feta tossed with a Dijon vinaigrette!
The only time I really notice the limitations of our current stay-at-home situation is when I forget to pick up a topping or ingredient. Imagine avocado down in the bottom quadrant of this quinoa bowl ☹️
This slow-roasted green garlic chicken would have been a lot more attractive if I had remembered to baste it. It was still tasty, even if a bit pale.
We scrapped the idea for pasta and made calzones with pepperoni, mushrooms, and the leftover marinated kale. The best part was dipping it in marinara sauce we canned last year with tomatoes from our garden.
Next up in our dough pockets from around the world are these bierocks made with cabbage and ground elk and delicious topped with mustard.
This is a chocolate tart with a roasted rhubarb filling. It was absolutely amazing, but so is anything topped with a thick layer of chocolate ganache!
I also made this chocolate rhubarb babka. The New York Times says quarantine baking babka is the new banana bread? I think this is way most delicious than that, especially warm from the oven.

We did a good job using up our ingredients this week. The only thing still hanging around are the beet greens and lots more rhubarb!

What I Made – Winter Week 15/15

I had made this gnocchi with sunchokes and frozen them. To make this dinner, we sautéed some spinach with red pepper flakes and tossed the gnocchi in browned butter.
Cool weather early in the week made a good time for pot roast to use up carrots we had hanging around the crisper for previous weeks.
In addition to the dandelion greens, we also chopped up the greens that came on our radishes and turnips and included them in this pasta dish too!
I’d made and canned plum sauce last year, so I used it to glaze pork tenderloin, then roasted some turnips, radishes, and chickpeas to load up thi salad.
The photo makes this look like buffalo chicken, but it’s spicy halal cart inspired chicken and onions, with seasoned rice and parsley-yogurt sauce. (I would cut way back on the sugar in the sauce next time!)
The week’s final salad was topped with cellophane noodles and peanut tempeh, all covered with a tahini salad dressing.

What I Made – Winter Week 14/15

I mostly forgot to take photos of what we ate this week, but here’s a sampling of what we had.

Elk Steak Diane with a roll and mashed rutabaga and potatoes.
Ramen. I steamed the bok choy while I soft boiled the egg. The pink are pickled radishes.

Underneath all those olives, feta, and oven roasted tomatoes is a kale and freekeh “tabbouleh” with radishes.

What I Made – Week 27

I’d posted this recipe for risotto with leeks and turnips many years ago, but these days I prefer to make risotto in the Instant Pot! I cook the leeks in butter or oil using the Sauté setting, then I dump in the turnips, rice, and broth and cook on high pressure for 5 minutes. After a quick release, I turn it back to Sauté and stir in the cheese and cook for a few minutes to let it thicken up. No aching arm from all the stirring and you have risotto in about 30 minutes!

This white bean soup with Swiss chard and carrots is so nice on a cold night and is another easy Instant Pot meal! I added the thinly sliced chard stems with the onions at the beginning.

A basic chef salad is always good for a quick meal. I cooked the quinoa and eggs ahead of time to make this extra easy on a busy night.

I’ve made beets and mozzarella with poppyseed citrus dressing for a while now. It’s based on this recipe, but I don’t grill the beets, I just roast them in the oven and I substitute the easier to find mozzarella for burrata.

I went all in on the Instant Pot meals this week. Jarred curry paste gives a lot of flavor (and spice!) to this Thai red curry with bok choy and broccoli. I actually cooked the bok choy and broccoli in a wok to give them a nice char, then stirred them in at the very end.

With all these soups, can you tell it’s cold here now? I didn’t have half and half, but I did a cup of cream and a cup of skim milk and this clam chowder turned out great!

What I Made – Week 25


Cooler weather means the return of soup season (and grilled cheese for good measure)! This chicken soup has turmeric and ginger in it and features carrots and rice noodles. I first cooked a whole chicken in the instant pot, then shredded the meat, and returned the bones to the pot with water and the other ingredients to make a flavorful stock. After all the pressure cooking, I heated the rice noodles and carrots and reheated the chicken to bring it all together. It wasn’t a time saver, but it was yummy.


This curry cauliflower and chicken salad is my take on a famous chain’s seasonal salad. I chop cauliflower and red onions and toss them with olive oil, curry powder, and salt to roast in a hot oven until browned. I saved the chicken breasts from above and chopped them up. There’s also quinoa and craisins on top of all of that lettuce. For dressing, I make Tahini yogurt sauce by combining tahini, yogurt, lemon juice, garlic, salt and pepper and thinning it with more water or lemon juice until it’s the consistency of salad dressing. Some sriracha on top gives it a spicy kick!

I actually made this shredded tofu and mushroom stir fry after hearing about it on a podcast mid-week! The tangy flavor of lime juice is not something I use in my stir fry often enough. The shredded tofu takes on the consistency of cooked egg whites, giving this dish a very satisfying, comforting texture. I tossed in some chopped bok choy along with the mushrooms for some extra veggie power.

Butternut squash and leek soup looks like such a fancy dish, but it is so easy to make and the base soup freezes really well. The herb butter is absolutely necessary to stir in before serving since it brings a creamy texture to soup that can otherwise be a little thin. My favorite part are the sherry shallots and chives, though!. So much flavor from such tiny ingredients!

These lettuce wraps are made with store bought bulgogi, white rice, and pickled radishes for a really quick and easy dinner. We keep a jar of quick pickled radishes in our fridge all the time to give an acidic jolt to stir fries and noodle dishes.

We’re having this maple pear upside down cake tonight! I used pears that must have been on the larger size, because I had to cram all the slices in to get them to fit in the pan. That meant not as much room for all the batter, which baked over a bit. I put a cookie sheet under it and ate what dripped down, so even though we haven’t cut the cake yet, I can tell you I expect it to be very tasty!

By the way, if you don’t have the maple sugar this recipe calls for, here’s a very similar recipe that uses maple syrup instead. I’d been looking for a good chance to use our maple sugar ever since we got in from the CSA a few years ago!

What I Made – Week 24

I’m still getting back in the swing of things after more than a week of vacation. We did pretty well using up our veggies and working through what has been hanging around in the crisper drawer for a while.

These teriyaki mushrooms with sauteed bok choy and hon tsai tai are supposed to be served over udon noodles, but of the three grocery stores I went to this week, none had the 100% buckwheat variety in stock. These are black bean noodles, which have a somewhat grainy texture but a pretty good flavor, especially when combined with the stir fry sauce.


I’ve made this fajita chicken salad in more attractive forms, but it still tastes great. I missed all the warnings about reserving half the mixture for marinade and half to use as dressing, but I cooked poblanos and onions in a pan, and just poured the “contaminated” sauce on towards the end of cooking to add all the flavor back in.


These white sweet potato gnocchi have 4 ingredients – roasted and puréed sweet potato, salt, an egg yolk, and flour! It’s all combined until no longer sticky, rolled out gently and cut, then boiled in salty water until they float. I’ve made a lot of gnocchi that turn out gummy and tough, but these were pretty close to ideal texture. I chalk it up to more luck than technique… To make it a meal, I tossed them in brown butter and added some chicken breast and chives.

We also had roasted acorn squash (split in half and rubbed with olive oil, salt and pepper, and roasted cut-side down at 450F for 25 minutes) stuffed with a wild rice blend mixed with hot Italian chicken sausage, goat cheese, and Craisins. The menu is certainly starting to look like Fall!

What I Made – Week 22

A belated post for Week 22!

Famous breakfast hash! We crisp sausage in a cast iron skillet, then cook onions in the same pan, then set aside sausage and onions and cook potatoes in the skillet. Everything is added back in, and 4 holes are made for the eggs. It’s all cooked under the broiler until the eggs are just set, then dusted with paprika and topped with cheese and sliced green onions.

Personal mizuna-topped pizzas, with tomato sauce, mozzarella, and salami. And yes, I burnt the crust broiling the mizuna… this was a new gluten free crust that I picked up on clearance at the store and I wasn’t a huge fan.

Chicken salad with crispy chickpeas and roasted carrots. I used vegan herbed cheese this time but it would be good with feta or goat cheese too.

Chicken piccata with roasted radishes. The blank space on the plate was for the roasted potatoes I forgot to include for this photo!