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Lately we have done a really good job of eating all our vegetables, so I signed us up for a full share in the spring CSA, starting next week. (We had a partial share for winter.)
Some recent meals:
roasted brussels sprouts and cauliflower, and an omelet stuffed with cream cheese, tomatoes, and fresh herbs.
roasted brussels sprouts and cauliflower, plus a soup I made from pinto beans, carrots, onions, celery, the last of last fall's poblanos (from the freezer,) tomatoes, plus savory, epazote, smoked paprika, oregano, and thyme.
eggs in a nest of spinach, beet greens, leeks, and mushrooms. I think there were some herbs in there too.
Can't recall what I served them with, but I made some braised leek tops that were amazing.
big green salad with boiled eggs, tomatoes, sweet onions, and olives.
pasta with mushrooms, garlic, and basil. I added a little crushed red pepper, and I sauteed the mushrooms a little longer to get more flavor. It was really, really good!
Turkey Kielbasa with cabbage and potatoes, and a mustard vinaigrette. I threw some carrots in that dish too.
Black bean salad: black beans, tomatoes, green onions, avocado, and cheese, plus some of my fermented corn relish.
A casserole: rice, mushrooms, broccoli, feta cheese, some eggs to bind it all together.
Homemade oven-"fried" mozzarella sticks. I have some of these in the freezer, too.
Spinach-feta omelet with roasted new potatoes.
We bought a 4.5 cf mini fridge and it has been great! I didn't realize how the small daily stress of dealing with our small, stuffed refrigerator was adding up. Our fridge is so small, that we had it stuffed to the gills. Getting something out usually required re-arranging, and sometimes things would fall out when doing that. It was so frustrating! Having the mini-fridge has taken that stress away. I have space now to keep a plastic shoebox full of pre-washed veggies for BUNDOR. Plus, we can keep a bottle of chilled water in the fridge, with one in the mini-fridge, so we are using less ice. Altogether the mini was a great decision.
Some recent meals:
roasted brussels sprouts and cauliflower, and an omelet stuffed with cream cheese, tomatoes, and fresh herbs.
roasted brussels sprouts and cauliflower, plus a soup I made from pinto beans, carrots, onions, celery, the last of last fall's poblanos (from the freezer,) tomatoes, plus savory, epazote, smoked paprika, oregano, and thyme.
eggs in a nest of spinach, beet greens, leeks, and mushrooms. I think there were some herbs in there too.
Can't recall what I served them with, but I made some braised leek tops that were amazing.
big green salad with boiled eggs, tomatoes, sweet onions, and olives.
pasta with mushrooms, garlic, and basil. I added a little crushed red pepper, and I sauteed the mushrooms a little longer to get more flavor. It was really, really good!
Turkey Kielbasa with cabbage and potatoes, and a mustard vinaigrette. I threw some carrots in that dish too.
Black bean salad: black beans, tomatoes, green onions, avocado, and cheese, plus some of my fermented corn relish.
A casserole: rice, mushrooms, broccoli, feta cheese, some eggs to bind it all together.
Homemade oven-"fried" mozzarella sticks. I have some of these in the freezer, too.
Spinach-feta omelet with roasted new potatoes.
We bought a 4.5 cf mini fridge and it has been great! I didn't realize how the small daily stress of dealing with our small, stuffed refrigerator was adding up. Our fridge is so small, that we had it stuffed to the gills. Getting something out usually required re-arranging, and sometimes things would fall out when doing that. It was so frustrating! Having the mini-fridge has taken that stress away. I have space now to keep a plastic shoebox full of pre-washed veggies for BUNDOR. Plus, we can keep a bottle of chilled water in the fridge, with one in the mini-fridge, so we are using less ice. Altogether the mini was a great decision.
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