Eaters - 9 Compost - 0.5 Carry Over - 0.5
It's definitely starting to feel - and taste - like fall. Our meals this week were of the heartier sort, and went over very well as the days start to get darker and cooler. With the exception of the lasagna, everything was fairly quick in terms of preparation and was consumed at one setting. Although it's hard these days to find time for meals that take more than an hour to prepare, having lots of leftovers made for a lot of tasty, easy lunches later in the week. I'd love to find a way to make more time-intensive dishes like the lasagna on the weekend after we pick up the box. Food for thought for future meal planning efforts!
- We all loved the chicken and grape skewers served with a quinoa pilaf. The flavors were fantastic and it was simple to prepare.
- In all honesty, I was a little scared of the kale, zucchini and pinto bean enchilada recipe, but it was really yummy. Next time, I would chop the kale even more (I left some pieces too large), but this will definitely be made again.
Enchiladas after baking
- Before really reading this recipe, I was thinking that I'd just be layering in slices of tomatoes, but in reality the first step was making a tomato sauce with the tomatoes that I had. So while the fresh tomato lasagna took a good hour to prepare (plus additional baking time), the end product was great!
- This salad was simple but good, and incorporated lettuce, cilantro and avocados from the box!
- I was really hopeful that this watermelon cocktail would be good, but it was actually way too sweet. The triple sec overpowered the deliciously sweet watermelon, and I couldn't even drink it. Most watermelons just don't taste as good, I guess, as the ones we've been getting in our box.
Planting a fall garden with my son at his school
My other son's class has their turn to plant