Eaters - 10.5 Compost - 0.5 Carry Over - 1
This week's test to see if I could use the box up went fairly well. The week's meals weren't as gourmet as some have been, and there were a fair number of repeated concepts but - bottom line - we successfully used up most of the box without working to a meal plan. Meals were often randomly thrown together using an ingredient or two, but not necessarily following a recipe. We are carrying over a few radishes and celery stalks, and ended up composting a bit of cilantro, but all in all, not too shabby. Honestly, I like to take more of a planned approach, but it's nice to see that it's still possible to make good use of the box when I might not have time to think ahead.
Nothing this week was revolutionary, so I'm going to divide the results up by the time of day that they were served.
- We took the final slices of last week's cinnamon swirl bread and made a lovely french toast with fresh strawberries.
- We took the kale and some left over potatoes and made a breakfast frittata served with fresh squeezed orange juice.
- We took the parsnips and roasted them along with some baby potatoes and carrots, then tossed all the veggies in olive oil, fresh rosemary and garlic.
- I sauteed a few parsnips, celery, potatoes, black beans, and corn, and then used that mixture as the filling for some enchiladas served with a super quick tomatillo cilantro salsa. This was definitely a 'use up what I've got' recipe, and it worked surprisingly well!
Prepping the filling
The final product, with cilantro on top
- The broccolini and spinach from the box were paired with some peas and onions from our garden, as well as some mushrooms from the store, for a delicious stir fry.