June 24-30: Week 3’s box: another head of cabbage, kale, Swiss chard, yellow squash, cilantro, green onions, beets, broccoli
Monday: Returning from traveling, so no cooking.
Tuesday: Sautéed cabbage and kale using cabbage, kale, and green onions and leftovers. We agreed it needed something, probably some lemon or something else acidic. It was still a good side, but 1 pound of cabbage isn’t that much when we have this much cabbage.
Wednesday: Matt’s garlic salad using cabbage and the other cucumber that was meant to go in the salad-e shirazi from a previous week. This was made the night before, as it needs to sit for several hours. Also made Zucchini Gratin using yellow squash and zucchini and baked haddock in some cilantro and lemon balm from the garden.
Thursday: Fingerling Potato-Leek Hash with Swiss Chard and Eggs using the rainbow chard and subbed some green onions for some of the leeks they call for. This worked out that it called for Gruyere cheese since the Zucchini Gratin made yesterday had called for Gruyere. As my husband started making this, I suddenly regretted picking another sautéed greens recipe, but the potatoes, eggs, and cheese made enough of a difference and I enjoyed the dish. Though, the potatoes did not cook all the way through like some warned in the comments. Ate this with the leftover garlic salad.
Friday: Went to make thai curry using the broccoli with some curry paste we had, only to discover the date was WAY old (we follow the directions on the back, which basically has us cook random veggies and pan fried tofu in coconut milk and the curry paste). Oops. So the hubby quickly made Vindaloo curry paste, which just happened to use the bunch of cilantro. Had some paste leftover, which we froze. Win!
Saturday: Leftovers. Just to note, we do eat leftovers from these dishes for lunch everyday as well. And bought pizza. Hey, everyone needs to get out once in a while.
Sunday: Used 1 beet to make a vinaigrette, but something went wrong and it was a fail. Ate leftovers.