This week’s box of veggies was heavy! The veggies seem to be growing bigger and heavier each week (look at the size of that squash!), which just means it’s a race to consume all the big stuff before the next box arrives! Here’s how we used this week’s produce:
The kale, once again, went into smoothies with greek yogurt, almond butter, banana, and berries. This curly kale is my least favorite variety to add to smoothies, since it isn’t quite as soft as lacianto kale, and makes the smoothies a little gritty.
I sliced up the cucumber and added it to a pitcher of water, mostly because I get tired of drinking regular old water all day long. This had the added perk of making me feel like I was at a spa. We also still had last week’s cucumber sitting in the fridge, but I finally used that in this Avocado Cucumber Salad, which we piled atop some garlic naan on our anniversary picnic.
I sliced up the carrots and served those alongside some hummus on our anniversary picnic.
I used the tomatoes and some of the basil to make bruschetta, once again (we’re fascinating eaters, yes?).
I made Pinch of Yum’s Roasted Tomatillo Chicken and Rice Bowls with our tomatillos and jalapeno peppers. I was a little surprised by how spicy it was, which just made me eat more tortilla chips to try to cool my mouth. But it was good. Honestly, anything served alongside tortilla chips is a winner in my book.
The plums were just eaten by themselves, since fruit doesn’t require anything fancy to taste delicious.
In a moment of forgetfulness about the fact that I don’t really like pasta, I made this Herbed Summer Squash Pasta Bake, using up our squash, zucchini, and some basil. I didn’t really like it, but Eric enjoyed it. And I’m sure anyone who regularly enjoys pasta would like it quite a bit.
I finally tried cooking the padrón peppers after seeing a few similar recipes that recommended just cooking them in a skillet until they blister, and then sprinkling them with salt (I used this recipe). Eric liked them, but I wasn’t a big fan of just eating peppers by themselves. I felt like they needed a dip or something to make them more interesting.
Somehow, we’re still left with an onion (how I went a week without using an onion, I have no idea), beets, swiss chard, and beans. Any ideas?