Saturday, May 14, 2011

Week 8 in Review

The Score
Eaters - 8.5   Compost - 1   Carry Over - 1.5
It feels like we cooked a TON of food this week, but somehow still did not get through all of the box.  A lot of our recipes involved baking, and that didn't lend itself to us getting through the greens that we more typically eat uncooked.  One head of lettuce wilted beyond repair, and we just didn't get around to the spinach, though it is still in great shape and will get used up this week.  We also still have a few carrots left over from the gigantic bunch that we got in last week's box; thankfully, there are none coming in the box this week, so we'll have a chance to use them up as well.

On the recommendation of a reader, I'm going to start these reviews by highlighting the best recipe of the week.  Of course, it will be my very subjective opinion - but will consider taste, enjoyment by the family, and overall ease of preparation.  It will be my way of saying 'if you're going to try one of these, try this!'

The Winner
  • Our first winning recipe would have to be the mini chicken pot pies with bacon, Marjoram and Carrots.  The flavors were delicious, the presentation was lovely, and - using a store bought rotisserie chicken, and frozen puff pastry - it was quite easy to throw together.  We all loved it, and there sadly were no leftovers at all!

The Good
  • This one shocked me.  I was pretty sure going in that this was going to be a colossal waste of time, making crust from scratch, then a pretty involved recipe for the filling that I was convinced would turn out all mushy.  Honestly, it was the only semi-edible looking recipe I could find when searching for a recipe that contained both zucchini and swiss chard.  But you know what?  The provencal Zucchini and Swiss Chard tart was good!  The boys weren't super excited about it, but we grown-ups quite liked it.
  • The pasta with Sugar Snap Peas, asparagus and parmesan was a perfect spring pasta recipe.  The Peas from the box were oh so sweet, and it was one of those delicious, just-a-few-ingredients recipes that show what good Italian-inspired cooking is all about.
  • Nothing like a summery crisp recipe to enjoy on a hot spring - but wishing it was summer - afternoon.  Yum!

The Rest
  • My husband made several pizzas on the grill last weekend, and experimented making a white pizza with Summer Squash, Zucchini and ricotta.  It wasn't bad, but the pizza lacked a bit of pizzazz. 
  • The pot roast from our meat CSA was quite delicious, as were the monstrous but sweet roasted Carrots.  I'm just not sure how one makes a pot roast dinner look very pretty when serving it?

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