Catch Up...

Dearest readers,


I am quite sorry for my month long absence. I did not abandon my veggie box, nor did I stop cooking. But between report cards, traveling for Thanksgiving, and the holiday season, I did not have time to document my attempts to eat up the veggies.


I am posting a few photos of things I have made over the past month. I will label new recipes, but in this busy time, I have been relying heavily on old, easy favorites. I am looking forward to Winter Break to renew my exploration of new recipes.


A couple of things are new on the scene: butternut and acorn squash, cabbage and cauliflower. These things are challenging for me, as it seems to take time to cook them, and I would love any and all new recipes. Also, Harry and I have lost our veggie-box partners, and are now attempting to tackle a Medium Box on our own. Please come for dinner.


Butternut Squash Purée (Harry's Famous) & Delicious Stuffed Clams (frozen)

Harry makes this delicious purée cutting the squash with the skin on into big cubes. He then steams the cubes until tender, and then peels off skin with a knife (wait a bit, so you don't burn your fingers). He adds some butter and maple syrup, et voilà!

 This was the veggie box from two weeks ago. New goodies include meyer lemons, acorn squash, super spicy delicious radishes...


Mixed Green Salad with Apples, Pecorino and Walnuts

 We served this salad with yummy bison burgers that Harry made using onions and garlic from the veggie box, as well as oven roasted potatoes. A hearty and tasty meal!


Roasted Green Beans, Braised Cabbage, and Smoky Maple-Mustard Salmon

Green Beans care of Emeril Lagasse. Cabbage care of Martha Stewart. Salmon care of Eating Well.

Oven Roasted Beets, Sautéed Kale with Fennel and Onions, served with Chicken Sausage

I love this kale dish. Sautée sliced fennel and onion together until translucent, then add kale, a little salt and red wine, and stir until the kale wilts. The beets were tossed with olive oil, salt and garlic and then baked at 450 degrees for about 30 minutes. Crispy on the outside, tender on the inside.

Pasta with Kale, Butter Beans, Onion and Sundried Tomatoes:

I love pasta with sautéed veggies. I could make endless variations on this theme. Usually I use cannellini beans, but they were not available where we went shopping. So, we had to "make do" with butter beans. In fact, they were equally as delicious, and held their shape longer than cannellini.