In the box:
Kale
Bok choy
Potatoes
Kabocha squash
Tomatoes
Brussels sprouts
Spaghetti squash
Eggplant
Peppers
Onions
Extras:
Cabbage (2)
Pepper
Hot peppers
Recipes:
Pasta alla Norma (America's Test Kitchen)
Roasted Brussels sprouts (repeat from Week 10)
Wasabi salmon. I had salmon burgers in the freezer and a deep desire to not go to the store on Friday, so salmon burgers it was. I also could not find shitaki mushrooms, so I used baby bellas. This was very good - the veggies were light and the wasabi mayo was a nice way to cut the richness of the salmon.
Here are a few dishes that don't have all that much color but the flavor....yum. This is a recipe I saw on Food Network, a warm lentil salad with roasted acorn squash. The dressing is somewhat like a green goddess - lots of fresh herbs in a vinegarette then add in yogurt, perfect. The recipe made a lot and I thought I would be sick of it but I've eaten it every day for lunch and am still happy for it.
Another not so colorful soup. This is smothered cabbage soup with rice. So simple and yet the flavor is rich and delicious. You add butter and cheese at the end, just perfect for a cold fall day.
Kielbasa, potato and cabbage soup. If you haven't guessed, I had a lot of cabbage to use up. The recipe called for lager beer but all I had was Guinness (yes, still from St Patty's), so I was a little concerned that it might not turn out that well, but I didn't have to worry. I did add in the whole bottle of beer (it called for room temp beer and only 1 cup, ummm no, that's all going into the pot). Also it called for 2cups of passata (a fresh tomato puree popular in English cooking) but the jar I had was 3 cups, so in it all went. In all, it was pretty quick and would make a pretty quick weeknight dinner.
Pasta alla Norma. A recipe from America's Test Kitchen. They do an interesting trick where they par cook the eggplant in the microwave. I think it worked pretty well (I usually don't mess with the ATK recipes, they test them 100s of times, why mess with all that work?). Although I didn't have anchovy so I used bacon fat....probably not the most direct comparison, but it was pretty tasty!
On the docket this week is finish the recipes out with the brussel sprouts and the kale/potato side dish. Will probably get to it Wednesday or so. I keeping the winter squash around for a few weeks - the box will be ending in about 7 weeks, so I think I can keep these around and use the veggies that will spoil faster first.
Update:
The roasted Brussels sprouts with garlic aioli surfaces again. I am not ashamed to admit that this was my breakfast on Saturday :)
Masamba- African potatoes and greens (in this case, kale). It's amazing that you can make such a complex sauce with salsa and peanut butter. Really good. Of course, I couldn't resist putting fried eggs on top for breakfast this morning.
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