Week 4 (July 1-7): kale, rainbow chard, basil, yellow squash, cabbage, zucchini, cucumber, broccoli, sweet cherries
Monday: Devoured cherries as is. Another peanut sauce stir fry, using some of the broccoli, cabbage, and the hubby roasted 2 of last week’s beets (which were huge) before throwing them into the stir fry. Made a fun, pink meal.
Tuesday: Zucchini patties using the yellow squash and zucchini. Doubled the recipe and sprinkled some salt on the shredded zucchini in a strainer and, after a few minutes rest, squeezed out some of the water as other website’s zucchini burgers suggested. Without that step, they would not have been as nicely firm. These were declared by our friend to be her new favorite kind of non-meat burger! Again, cheese makes everything better.
Wednesday: Swiss chard and basil pesto out of the rainbow chard and basil. We are freezing this for future use, as we are eating at the in-laws tonight.
Thursday: Roasted Shrimp and Broccoli using the broccoli. This has become a standby in our house and a friend of ours deemed it the best way to eat broccoli.
Friday: Roasted some yellow squash and zucchini and added it to spaghetti and marina sauce.
Saturday: Made Matt’s Garlic Salad again using the cabbage to bring to a potluck dinner
Sunday: Leftovers
make something out of nothing 