This post is more than a bit overdue, and I had quite a few repeat recipes this week around, so I’ve only posted pictures of the new things I made with my Week 15 ingredients.

This chicken stew with farro, tomatoes, olives, and feta kinda tasted like a savory oatmeal. I followed the cookbook’s instructions but wished I had cooked it just a little less time so the farro wasn’t quite so mushy. I also pulled out the chicken when the cooking time was up and re-crisped the skin under the broiler.

I tried this recipe for zucchini blondies, swapping the zucchini for yellow squash and the butterscotch chips for chocolate, naturally. It tasted like a combination between zucchini bread and zucchini cookies. Although they were much chewier the second day, to get more of the brownie/blondie texture out of the oven, I think next time I’d bake it a bit longer and up the butter to a half cup. Also, I find whenever I add cinnamon, I taste more of the zucchini bread than a zucchini cookie, but I suppose that’s mostly personal preference!

Then I tried some zucchini brownies. The chocolate flavor was really prominent, but I think I would have preferred it with a more finely shredded zucchini texture.

These pita pockets are stuffed with cherry tomatoes from my garden and kabobs (made with ground elk, of course), all topped with creamy baba ghanoush eggplant spread. I always add more lemon juice and salt than the recipe calls for, and added a bit too much yogurt this time, resulting in the looser texture.

This dish is cheating, because it’s not using CSA ingredients at all, but instead features cherry tomatoes and basil from our garden. It was very easy to make and too good not to share here.

These are delicious garlic miso green beans with pan-fried teriyaki tempeh.

I topped a corn, tomato, and avocado salad (tossed with salt, pepper, olive oil, and lime juice) with a pre-marinated fish filet for a quick and easy no-recipe dinner.

I also made tuna poke, zucchini chicken enchiladas, and zucchini bread.