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Our produce box this week was very similar to last week, except instead of poblanos we got a few Anaheim peppers, and instead of a bunch of new potatoes, we got 2 sweet potatoes, and even more tomatoes than last week. This week's watermelon was even bigger than last week.
Sunday and Monday dinner was corn and poblano chowder, and tarragon chicken. Chowder recipe after the cut.
Tuesday and Wednesday night: chicken and green beans in a honey-balsamic sauce, roasted tomatoes & yellow squash.
Thurs and Fri: Cajun red or white beans with rice or riced cauli, squash casserole.
Sat: probably pasta, because that's what I usually like to eat on Sat. But we might go out for burgers.
Sunday afternoon I roasted the poblano chiles and made poblano-corn chowder. There are photos on IG! I used this recipe except I used more chiles, and instead of heavy cream, I used one cup half and half, and one cup yogurt. And I cooked it in the IP. It came out kind of bland (as SR recipes often do) but was quite delicious and the addition of hot sauce helped. B made tarragon chicken and it was absolutely awful; the recipe was I think bad and the chicken had a rubbery texture.
Tuesday is when we get the produce box, so this week I realized that we need to make Tuesday a food prep day. Today after I got the produce, I made a HUGE batch of box turtle salad. I made so much that I filled my mini-muffin tin freezing it, and I still have more to freeze tomorrow. This will last Rex for months! I love that we have enough green beans to feed us AND Rex; we have been getting more than a pound of green beans a week.
For dinner Tues t I made roasted yellow squash and tomatoes; I tossed the in EVOO with Penzey's Italian herb blend and some minced garlic.. B made chicken with green beans in a honey-balsamic sauce. I am really proud of him, he leveled up hard tonight: he couldn't find any dijon mustard that was GF at the store, so he looked up subs and ended up subbing an egg and some mustard powder and it worked perfectly! This chicken was AMAZING.
We're going to be eating that stuff through tomorrow night, though tomorrow we might add salad as it's Tai Chi night so we won't be cooking.
Once that's gone, I want to make either red beans and rice, or white beans and rice. We have more yellow squash so I also want to make squash casserole. Then Sunday we will start over again, probably with a potato-crust quiche because why the hell not?
Also talked with B tonight and we agreed to return to stocking the freezer with happy meat once a month or so, so he's not running to the store to get meat 1-2 times a week.
Sunday and Monday dinner was corn and poblano chowder, and tarragon chicken. Chowder recipe after the cut.
Tuesday and Wednesday night: chicken and green beans in a honey-balsamic sauce, roasted tomatoes & yellow squash.
Thurs and Fri: Cajun red or white beans with rice or riced cauli, squash casserole.
Sat: probably pasta, because that's what I usually like to eat on Sat. But we might go out for burgers.
Sunday afternoon I roasted the poblano chiles and made poblano-corn chowder. There are photos on IG! I used this recipe except I used more chiles, and instead of heavy cream, I used one cup half and half, and one cup yogurt. And I cooked it in the IP. It came out kind of bland (as SR recipes often do) but was quite delicious and the addition of hot sauce helped. B made tarragon chicken and it was absolutely awful; the recipe was I think bad and the chicken had a rubbery texture.
Tuesday is when we get the produce box, so this week I realized that we need to make Tuesday a food prep day. Today after I got the produce, I made a HUGE batch of box turtle salad. I made so much that I filled my mini-muffin tin freezing it, and I still have more to freeze tomorrow. This will last Rex for months! I love that we have enough green beans to feed us AND Rex; we have been getting more than a pound of green beans a week.
For dinner Tues t I made roasted yellow squash and tomatoes; I tossed the in EVOO with Penzey's Italian herb blend and some minced garlic.. B made chicken with green beans in a honey-balsamic sauce. I am really proud of him, he leveled up hard tonight: he couldn't find any dijon mustard that was GF at the store, so he looked up subs and ended up subbing an egg and some mustard powder and it worked perfectly! This chicken was AMAZING.
We're going to be eating that stuff through tomorrow night, though tomorrow we might add salad as it's Tai Chi night so we won't be cooking.
Once that's gone, I want to make either red beans and rice, or white beans and rice. We have more yellow squash so I also want to make squash casserole. Then Sunday we will start over again, probably with a potato-crust quiche because why the hell not?
Also talked with B tonight and we agreed to return to stocking the freezer with happy meat once a month or so, so he's not running to the store to get meat 1-2 times a week.
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