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 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!

What I’ve Planned – Week 22

I’m very excited for the return of fall salads. It’s the perfect way to recognize that the tops of the trees are starting to glow with their autumn yellows and reds, but still recognize that somehow it’s almost 90 degrees and any length of time spent outdoors other than the first brisk pre-dawn hours may still come with oppressive humidity.

I’ll be using up the last few weeks of ingredients to make meals of what new things I got this week

What I’ve Planned – Week 18

This Labor Day weekend involved a lot of chores for us: staining the deck, doing yard work, and drying or canning our bounty of fruits and veggies (including the peaches, tomatoes, and jalapeños we got this week!).

I also shredded and froze the last of our summer squash, and made a curried corn soup to freeze so we can enjoy its bright flavors in the depths of winter!

In addition to a few recipes I didn’t get around to last week, here’s what I’ve planned for the week ahead.

  • Smoked ribs and roasted potatoes

What I Got – Weeks 16 and 17

I spent Week 16 at the beach and didn’t take pictures of what we made, so it’s a combo list this time around!

Week 16

  • Canary Melon
  • Little Sweetie Cantaloupe
  • Orange Seedless Watermelon
  • Bicolor Sweet Corn
  • Green Dandelion
  • Italian Eggplant
  • Mixed Sweet Peppers
  • Red Grape Tomatoes
  • Yellow Tomatoes
  • Red Okra

Week 17

Clockwise from left: Red Leaf Lettuce, Yukon Gold Potatoes, Yellow Seedless Watermelon, Green Cabbage, Canary Melon, Bicolor Sweet Corn, Green Bell Peppers, Red Radishes, Bartlett Pears, Red Grape Tomatoes, Orange Carrots