Eaters - 10 Compost - 0.5 Carry Over - 0.5
I've really been enjoying these first couple of weeks of the year. We've been enjoying amazing weather, and there have been no after school commitments pulling us in a million directions. The end result has been great time in the kitchen after school, with me cooking while working with the boys on third grade times tables. We ate a lot of great meals this week, leaving only a tiny bit to go into the compost pile (a handful of spinach and a small bit of cilantro). We have a bit of carrots left over, but I've got plans for those (see week 41).
- The sausage and lentils with fennel and carrots was amazing. The recipe featured fennel three ways (bulb, fronds and seeds) and was a delicious blend with the lentils and sausage. This will definitely be getting added into rotation when fennel is in the box!
- I really wanted this roasted tomatillo salsa to be amazing, and though it was good, the proportions were off. I cut the jalapenos by half, but it was still so spicy that my kids wouldn't touch it. It was also missing onions, even though the garlic was great. I look forward to taking the basics of this recipe, and making my own version of roasted tomatillo salsa next week.
- The curried couscous featuring carrots, along with sesame sugar snap peas, made for a yummy vegetarian dinner for meatless Mondays.
- We ate the chopped salad (using lettuce, spinach, and carrots) with a nice turkey meatloaf.
- The butternut squash and leek soup made for a hearty lunch several days this week.