Yikes! I’ve got some catching up to do! After a week of minimal posting, I’m back and first things first… what’s on the menu this week!
I’m a little disappointed because last week there was a rumor of purple asparagus and this week there was one of purple peas, but alas, no purple food for us. I’ll have to save the more suess-like suppers for the future.
Last week box included potatoes, beets, zucchini, black raspberries, blueberries, cheddar cauliflower, parsley, and garlic. As usual, the berries were eaten almost before I even got home from work. The cheddar cauliflower and zucchini were sauteed in just a bit of olive oil with salt and pepper and a little bit of parsley. Garlic I put in EVERYTHING so having fresh garlic is pretty awesome. The beets will be used in this week’s tagine recipe.
This week’s box has cucumber, tomatoes, red potatoes, carrots, peppermint, zucchini, cabbage, green beans, wax beans and a bit of kale.
The tomatoes, some cucumber, and some parsley from last week will be used in a nice, cool gazpacho.
The cabbage will be a delicious filler for fish tacos.
Some carrots and the rest of the cucumber are going into a couscous lentil salad.
The zucchini and remainder of the carrots will be put into a coriander pasta dish.
Finally, the kale and beans will be sauteed simply for good veggies side dishes. I’ll likely dry the peppermint (especially since there is A LOT of it this week and I think it’ll be delicious in an ice cream in the near future).
I am a little stuck on the potatoes both from last week and this week. Obviously there are a million things to do with potatoes but it has been so hot here that I’m trying to keep meals a little lighter and cook/prep time in the kitchen a little shorter. I’m sure I’ll figure out something soon. Any good light potato recipes out there?
In other news, I ordered an ice cream machine this week! So, stayed tuned for some exciting new ice cream flavors.