Eaters - 11 Compost - 1 Carry Over - 0
Valentine's day made for a great occasion to use up a bunch of ingredients from the box. That meal alone featured spinach, celery, oranges, parsnips, and marjoram from the box, and made for three fun and flavorful courses. Interestingly, however, it wasn't that meal that was the highlight of the week; perhaps that much good food all at once makes it more difficult to pick a favorite? All in all, it was another great week. We did get through most of the box, though ended up having to compost a few stalks of celery that went rubbery and one avocado that just didn't ripen.
The Best
- This Italian wedding soup (featuring kale and fennel) was a huge hit with the entire family. It wasn't super easy to make, but the savory, fennel flavored broth was worth every bit of effort.
The Good
- Valentine's dinner started with a lovely parsnip soup. This flavorful soup - with a little olive oil drizzled on as garnish - will definitely be put into rotation when parsnips are in the box.
- Dinner continued with this delicious spinach, celery and orange salad with candied almonds. I'd eat this every day.
- We finished our meal with roasted chicken featuring a marjoram pesto, served over egg noodles. I don't think I could have eaten one more bite by the time we were done!
The Rest
- Though I can't say this featured anything from the box, my other valentine's week goal was to make cinnamon swirl bread for my kids. It was definitely the most complicated baking project that I've ever taken on, but the final product was amazing. Can't say that I'll do this every year, but was a fun labor of love for my mini Valentines.
The dough after its first (of four) rises
Adding in the 'swirl' mixture
Filled dough is cut and braided
Baked loaves
Delicious swirl bread with golden raisins
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