The Eaters - 7.5 Compost - 1 Carry Over - 1.5
For another crazy summer week, we were able to get to everything on our meal plan, but still have some radishes, watermelon and basil left over. Some of the lettuce (yet again... sigh) hit the compost, making me finally realize that we should trade one of the heads of lettuce out for something else when picking up the box. For us it's been veggie consumption up, salad consumption down, and I'm just now realizing that's just fine! After my not so great experience with the fried green tomatoes last week, I wasn't so sure how excited I was to have them in the box again. That said, I've now completely changed my story. The two recipes that I made with the green tomatoes were my/our favorites for the week.
- On the night he grilled fish, my husband decided to grill some of the previous week's zucchini and onions, and I asked him to also try grilling a couple of the green tomatoes. The end result looked like this:
- I saved about 2/3 of the onions and the tomatoes, and used them to make the Green Tomato Salsa Verde the next day (yum!), which was used to make the chicken enchiladas, with a bit served fresh on top. We all LOVED the whole dish, and I would make the salsa verde again in a heartbeat!
Green Tomato Salsa Verde
- Another favorite was the Green Tomato caprese recipe that I served warm with pasta. This play on a checca dish was fabulous.
- The peach Grapefruit sauce (served over grilled fish) was a huge hit with the kids, and made for a beautiful plate.
- The Swiss Chard artichoke dip was actually quite delicious, but the color was unappetizing and the consistency was a bit off. I'd make it again, but would cut the sour cream, mayonnaise and Worcestershire sauce amounts in half.
- Admittedly, I'm not a big coleslaw fan, though I was hopeful when I found the recipe for Hawaiian-style slaw. The tropical flavors, however, didn't do much for anyone. Too sweet, not very good.