Here's what was in the box this week:
6 ears corn
14 red potatoes
2 sm heads broccoli
1 red onion
1 yellow onion
1 pint blueberries (eaten within 1 day)
1 pint raspberries (eaten within 1 day)
2 tomatoes (yum, yum balsamic)
1 yellow squash
I also had some veggie odds and ends to use up:
large baking zucchini
baby bok choi
We decided to make:
Corn Chowder (this was the same recipe in an earlier post, Best Corn Chowder?)
Bulgogi with grilled squash and brown rice
Miso Butter Grilled Bok Choy
Bulgogi Bahn Mi
Corn stock for the corn chowder - pretty great idea really, use those cobs, they have lots of flavor!
Corn chowder late lunch, need something to keep the body fueled for all this cooking! See my previous post on this soup for the specifics.
Carrot-Broccoli salad. Ideas taken from a few recipes but leaning in the traditional broccoli salad way. I don't like big chunks of raw broccoli and I wanted a raw salad, so I decided to shred up the veggies, then I added a handfull of pumpkin seeds, a handfull of dried cranberries, a few slices of cooked, crumbled bacon then topped it with a yogurt based ranch dressing.
I think this may be my favorite dish of the day - equal parts miso and butter slathered on the chunkier ends of the bok choy, while the leaves are shredded and dressed with a simple lemon-olive oil dressing. You put the hot bok choy on the salad and it all just wilts so nicely.
The end product of an afternoon of cooking and chatting. The meat was pretty simple - a store bought Bulgogi marinade. Bulgogi is a Korean dish of a sweet soy marinade on thinly sliced beef. It's either grilled or stir fried - then it's put in many dishes. I knew we would be grilling so I opted for Flank Steak. I think it turned out really well. With the left overs, we are going to make Bahn Mi. This is a Vietnamese sandwich served on a French bread roll with a pickled daikon and carrot slaw, cucumbers, cilantro and hot sauce. I have some Korean chile paste that I will mix with some mayo and this will be a great work lunch!
Of course, some zucchini bread. These are loaves 2 and 3 so far for me this season and will probably make many more. This recipe is from America's Test Kitchen - they are sometimes hard to get online. Message me and I will send it to you.