Eaters - 10.5 Compost - 0 Carry Over - 1
Lots of amazing eats this week, fueled by a lot of amazing spring goodness! I had a chance to make a few things that I've never made before (pickles, fresh berry pie), and all in all had a week of really successful recipes. Nothing was overly complicated or time consuming, and for the first time in this process almost every recipe was eaten and enjoyed by all. We still have a bit of lettuce left over, but I'm hoping to use that up in my lunch tomorrow. Other than that, we've put away quite a bit of produce this week.
- This was a tough one, but I have to say that the Strawberry almond challah french toast tasted like something that you'd get in a fancy restaurant for brunch, but was super easy to prepare. Just remember, substitute almond extract for the vanilla in the recipe, and sprinkle with some slivered almonds for french toast that tastes like an almond croissant.
- Last week's Basil was so fragrant, and the leaves were larger than any basil I've ever seen. With such perfect raw materials, the Basil pesto pasta with Zucchini and mint was a huge hit with both our family and the visitors that we had over for dinner that night.
- Also a big hit (not surprisingly) was the fresh Strawberry pie. With perfect berries, not much effort was needed to turn out an amazing end product.
- Easy to make, good to eat. The homemade garlic basil dills were so much easier to make than I ever would have imagined, and (though designed to be kept in the fridge, vs. stored long term) only required a day of waiting before eating. Thanks to my sister-in-law for the pickling advice for this newbie! One jar is already gone, so we'll need to be revisiting this recipe when we get more Pickling Cucumbers in our box.
- Oh, Sweet Onions. How sweet you are. The grilled sweet onions in contrast with jalapeno jack cheese made for a yummy yet simple quesadilla.
- This Spinach salad felt a bit like a deconstructed omelet. Fresh, crunchy spinach with some hard boiled eggs and bacon, topped with a vinaigrette, seemed much heartier than a salad typically would.
- The sesame chicken with Sugar Snap Peas was good, but the peas looked a little brown by the time recipe was done. The whole thing could have used a bit of a 'kick', too.
- This Zucchini bread is delicious, but I still can't get over that the recipe calls for 3 cups of sugar and a full cup of oil. Even doubling the zucchini (which increased the cooking time by about 10 minutes), I'm left feeling that this 'vegetable' bread is really just fat and sugar.