Harry is gone this week, so if I'm going to use all of the veggies in this week's box (plus finally get to those beets from last week's box), I'm going to have to find some people to help me eat. First up, Leah and Natty...sorry, no photos. I can cook for other people in my own house and remember to take photos, but not in other people's houses...
Chickpea Spinach & Squash Gnocchi:
This recipe comes, once again, from the folks at EatingWell magazine. The title kind of says it all, though the secret ingredients of currants and balsamic vinegar add something essential to the dish. I've made it before with squash you have to peel, but this week we had thin-skinned delicata -- not having to peel them made this recipe really easy and quick. Finally, the recipe calls for frozen or shelf-stable gnocchi; take them at their word. Fresh gnocchi do not really stand up to the sauteeing required.
Mixed Greens with Persimmon & Manchego:
Nathaniel added pine nuts to this salad, which I thought was an awesome touch. If I were at home, I would have made a mustard/red wine vinaigrette, but we used oil and vinegar and it was perfectly delicious.
Chickpea Spinach & Squash Gnocchi:
This recipe comes, once again, from the folks at EatingWell magazine. The title kind of says it all, though the secret ingredients of currants and balsamic vinegar add something essential to the dish. I've made it before with squash you have to peel, but this week we had thin-skinned delicata -- not having to peel them made this recipe really easy and quick. Finally, the recipe calls for frozen or shelf-stable gnocchi; take them at their word. Fresh gnocchi do not really stand up to the sauteeing required.
Mixed Greens with Persimmon & Manchego:
Nathaniel added pine nuts to this salad, which I thought was an awesome touch. If I were at home, I would have made a mustard/red wine vinaigrette, but we used oil and vinegar and it was perfectly delicious.
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