This week was a huge struggle.
Eric was out of town on a business trip for most of the week, and apparently having Eric around is the only thing that makes me act like a fully functioning human. Without him, I’m in bed before 9 pm, pretending a giant smoothie is an acceptable lunch, and generally avoiding doing any real meal preparation. I seriously considered throwing away all the veggies and just eating cereal instead. Luckily, I held it together (mostly) and did some cooking for myself.
Here’s how we used our CSA produce this week:
As soon as I saw the tomatoes, basil, and garlic, I walked down to the bakery and picked up a baguette, because you know I’m making bruschetta. I determined this was a nice dish for my bachelorette week because it feels fancy, but it’s easy and tasty. And it’s pretty much the only way I’ll eat raw tomatoes.
The kale went into those smoothies I mentioned, along with some marionberries, blueberries, greek yogurt, banana, and almond butter.
I’m generally a proponent of making your own pizza crust, but I got a big hankering for pizza one night (with no time to let dough rise), so I walked down to Whole Foods, picked up some pizza dough, and quickly made a delicious pizza with marinara sauce, squash, bacon, broccoli, swiss chard, mozzarella, and basil. It was super easy and straight up delicious.
The little head of lettuce made a tiny side salad with some blackberries and poppyseed dressing (served alongside one of my many nights of bruschetta).
Once Eric got home, we ate the juiciest plums I’ve ever experienced while standing over the sink. Juice still squirted across the floor and down my arms, but I’d like to think we kept something clean by eating over the sink.
The zucchini, carrots, green beans, and some basil became Pinch of Yum’s Rainbow Vegetarian Pad Thai, which was a big winner in the Ringer house.
A week later, we’re left with half of the produce still in the fridge, thanks to my lack of cooking last week. And a fresh batch of CSA goodies has already arrived! Yikes. Any ideas on how to use the mint, radish, cucumber, or peppers?