PRODUCE I RECEIVED:
- beans
- carrots
- corn
- cucumbers
- eggplant
- lettuce
- muskmelon/cantaloupe
- onions
- peppers, sweet
- peppers, hot
- potatoes
- summer squash
- tomatoes
PRODUCE WE HAD:
- carrots
- cucumbers
- leeks
- scallions
WAYS WE’VE USED OUR PRODUCE:
Breakfasts:
Various Fruit Smoothies
Wholegrain Waffles with fruit
Wednesday 7/19:
Dinner: Waffles with peach sauce
Thursday 7/20:
Lunch: Burrata with tomatoes and basil
Dinner: Grilled chicken thighs, sliced tomatoes & corn (I steamed it on Wednesday)
Friday 7/21:
Lunch: Tomato and Goat Cheese Crostata
Dinner: Pasta salad with leftover grilled chicken, onions, green pepper, yellow squash, tomato and cilantro dressing
Saturday 7/22:
Lunch: pasta salad
Dinner: Out
Sunday 7/23:
Lunch: leftover pasta salad
Dinner: Asian grilled steak, hoisin grilled eggplant and foil pack grilled potatoes
Monday 7/24:
Lunch: leftover grilled steak salad
Dinner: Nicoise salad (tuna, hard-boiled eggs, green beans, potatoes, tomatoes and lettuce)
Tuesday 7/18:
Lunch: Leftovers
Dinner: Pasta with sauce (Italian sausage, sweet peppers, onion, leftover roasted carrots, leftover grilled eggplant, leftover summer squash, fresh tomatoes and canned tomatoes, basil from my front porch)
Snacks:
Cucumbers with dip and chile lime salt
Roasted Green Beans
Garlic Toasts with tomatoes and basil
PUT UP:
leftover pasta sauce
GIVEN AWAY:
EXTRA VEGETABLES:
Peaches & blueberries
CARRYING OVER INTO NEXT WEEK:
cucumbers
peppers, hot
leeks
scallions
WASTED:
THOUGHTS ON THIS PAST WEEK’S FOOD:
We almost got caught up with our share this week! I made an effort to try to cram as many vegetable heavy dishes in as possible. I was pretty impressed with the pasta salad I threw together, and it used up a lot of vegetables. It also made great leftovers that we didn’t mind eating several times. On the other hand, while the
I was pretty impressed with the pasta salad I threw together, and it used up a lot of vegetables. It also made great leftovers that we didn’t mind eating several times. On the other hand, while the Nicoise salad was wonderful the first time, the second and third time got very old, very quick.
The hoisin eggplant was great and so easy to make. Lightly coat eggplant slices with olive oil and grill. When it’s almost done, brush with hoisin sauce. This is something we’ll definitely repeat.
Madeline liked almost everything we made this week (or at least the first few bites) but looked at us like we were trying to kill her when we gave her a bite of the Nicoise salad. We thought she might like it because of the olives in it (one of her favorite foods), but it was a no go.
I froze the extra pasta sauce and sliced peaches. Come winter, we’ll be really happy to have them. We try to eat seasonally, but our freezer gives us a little taste of summer during those dark days.
I hope you all had another great week filled with great food!
Kristina
