Eaters - 11 Compost - 0.5 Carry Over - 0.5
We're all loving these fall boxes. Having a bunch of ingredients that require very little preparation time is just what the doctor ordered for these busy fall days. That said - after more than a month of over scheduled weekends - I was finally able to spend a good portion of a day in the kitchen this past weekend. That really set me, and the entire family, up for a successful week of meals that made the most of the fall ingredients. The results weren't necessarily fine dining, but everything was enjoyed and very little was left to waste (a bit of basil hit the compost, and one avocado is carrying over into next week).
- Though I often struggle to use up the salad greens, making two salads for a weekend dinner with friends was a great way to both consume and enjoy both lettuce and arugula. We had two amazing salads that simply showcased what our CSA box is all about.
- Fall strawberries are in, and they give the summer ones a run for their money. They are indeed perfect, sweet berries for a fresh strawberry pie.
- Last week's dud turned out to be a delicious bread once made correctly. The zucchini, carrot, banana bread was embellished only slightly by the addition of pecans in one loaf and some dark chocolate chips in the other, and made for a delicious dessert all week.
- We continue to eat up this kale, onion and potato frittata every time that I make it. The sprinkle of smoked paprika on the 'grownup's side' made it extra yummy for some of us.
- There wasn't a lot to this Chinese chicken salad, but it was a good way for us to eat up our lettuce this week!
- Though not in the meal plan, I had some help making fresh yogurt this weekend. It's easy enough that my son could manage about 80% of the process.
- Sadly, this black eyed peas recipe fell a little flat. They certainly tasted fine, but could have been any kind of beans simmered with ham hocks. (They were served with some leftover tomato arugula salad).