Saturday, November 12: Pizza Night

This was a truly joint effort. Harry tapped into his Italian roots to craft the pizza, I chopped veggies and made salad.


Pepper Pizza:

This was an old school pizza with sliced green peppers, onion, sliced orange sweet peppers, and pre-sliced canned black olives like from when you were little. The only new school touch was that my pizza chef prefers to use fresh mozzarella, grated by hand. 


Persimmon & Pecorino Salad with Pignole:

This salad was so yummy! Pecorino is salty enough to be a really nice balance for the sweetness of the persimmon, and the pine nuts added a little substance. Dressing: olive oil, mustard, red wine vinegar.

What's left:

Friday, November 11: BEEF, with some veggies

On a rainy Friday night, what's better than a warm, hearty meal with friends?

BEEF:
Harry made a humongous tri-tip with a cocoa-chili rub -- it was humongous and delicious. That's all I know about it. 


Sautéed Kale with Fennel and Shallot:
This is a recipe I believe I've made since starting this blog, but I suppose it never hurts to repeat the recipe. Sautée thinly sliced fennel and onion (I replaced onion with shallot, since that's what came in last week's box) in olive oil until slightly translucent. Add chopped kale and a splash of wine; sauté until tender and wilted.


Roasted Root Veggies with Fresh Rosemary:
I added two potatoes, 3 carrots, 2 beets, and 1 sweet potato, all diced to 2 cloves minced garlic, salt and pepper, and about a tablespoon of chopped rosemary. Put in oven at 450 degrees, for about 45. I like them crispy on the outside and mushy in the middle.


What's left?

- 1 small cabbage

- 1 pomegranate

- 2 persimmons

- 4 orange sweet peppers

- 2 pears

- 4 heads of garlic

- 1/2 bag mixed greens

Saturday, November 12: champion husband eggs

This morning Harry cooked up some delicious scrambled eggs with tomato and Cheddar cheese.



What's left?

- 1 small cabbage

- 1 pomegranate

- 2 persimmons

- 4 orange sweet peppers

- 2 pears

- 2 beets

- 4 heads of garlic

- 2 potatoes

- 1/2 bulb fennel

- 3 small carrots

- 1/2 bunch Dino kale

- 1/2 bag mixed greens

Thursday, November 10: The Plan

One thing that I've noticed is that if I don't take the time to make a plan, there is never any possible way I'll use up all the veggies. Even with the plan, things like green beans go gooey... so here's this week's plan, which actually tries to use up most of last week's box, too. Does anyone want to come to dinner? We're going to need some help!


The Plan:

Day 1: Grilled Steaks, Sautéed Kale with Fennel and Onions, and Roasted Root Vegetables
This recipe will use a sweet potato from last week's box, and kale, fennel, potatoes, garlic and beets from this week's box.


Day 2: Pizza with Sweet Peppers and Tomatoes, Mixed Green Salads with Persimmon and Pomegranate, and Pear-Apple Crisp
This meal will use up peppers from this and last week's box, tomatoes and apples from last week's box, persimmons, Asian pears, and pomegranate from this week's box. And garlic, though I've lost track of when we got our garlic...


Day 3: Roasted Green Beans, Braised Cabbage, and TBD Chicken Dish
This meal will use green beans from last week's box, and cabbage from this week's box.

Thursday, November 10: Sicky Poo Vegetable Soup

We're both feeling a little under the weather, so Harry said he wanted something "broth-based." So I made my very first homemade...


Vegetable Soup

I sautéed onions, celery, carrots, potatoes, and broccoli in butter until onions were translucent. I added some fresh sage and rosemary, 3 1/2 cups of vegetable broth, and simmered until potatoes until tender.

Wednesday, November 9 - Wednesday, November 16

This week's box:

We have moved squarely into winter veggies:
- 1 small cabbage
- 1 pomegranate
- 2 persimmons
- 4 orange sweet peppers
- 2 pears
- 2 beets
- 4 heads of garlic
- 4 potatoes
- 1/2 bulb fennel
- 6 small carrots
- 1/2 bunch Dino kale
- 1/2 bag mixed greens

Tuesday, November 8: Pasta Again

Harry took over the cooking duties tonight so that I could tackle a huge pile of grading. His beautiful creation...


Farfalle with Swiss Chard, Collard Greens and Sausage:

To the al dente farfalle, Harry added sautéed chard and collard greens, onions, garlic, and some leftover sausage. We sprinkled some parmesan.

Monday, November 7: Regrouping from Last Week

Last week, I had intentions of making sausages with roasted green beans and roasted root vegetables, and eating them with a friend. That did not happen, so this week I made myself...


Sausages, Sautéed Spinach with Garlic & Boiled Beets:

Sunday, November 6: Jamaican Travelers Return!

We got back late on Sunday night from our dear friends' wedding in Jamaica, so we threw some pasta and veggies together and then collapsed into bed.


Pasta with Tomatoes, Spinach and Capers:

I went lazy on this: put some olive oil, spinach, and tomatoes in the bottom of bowl, covered with pasta to slightly steam the spinach. I sprinkled on some garlic powder, some capers, and some parmesan. 

Wednesday, November 2 - Wednesday, November 9

This week's veggie box was light -- full of leafy greens!

- 1/2 bag spinach
- 1/2 bunch chard
- 1/2 bunch collard greens
- 3 carrots
- 2 small heads broccoli
- 1/2 bag green beans
- 1 orange pepper
- 1 green pepper
- 6 small tomatoes
- 3 green apples
- 2 onions
- 1 shallot
- 1 sweet potato

Wednesday, November 2: Book Club!

I love my book club ladies -- they're such good and adventurous eaters!


Raw Kale Salad:

I got this recipe from the Terra Firma Farm weekly newsletter. The dressing is a delicious mix of soy sauce, olive oil, and lemon juice. I used tokyo turnips and red pepper in the salad, and added minced garlic to the dressing recipe. The key is to toss the kale with the dressing about half an hour before you want to serve it.


Cavatappi with Potatoes & Herbs:
I got this recipe from The New Vegetarian Epicure by Anna Thomas. It is essentially a hearty and simple pasta dish. The sauce is tomatoes, potatoes, onions, garlic, sage and other herbs...perfect for a chilly evening around our tiny wooden table!

Monday, October 31: Happy Halloween Stir-fry

Kitchen Sink Stirfry:

I wish I had something new to tell you about my stirfry; same basic flavoring recipe: ginger, garlic, peanut and sesame oils, topped with sriracha. But the broccoli, green beans, peppers and bok choy were so fresh and delicious!