We got home from picking up our goods from the farm and went straight to work on cooking, so I don’t have a picture to share this week. I promise to make up for it in the next post!
Our oven went kaput early last week so we never did get around to baking our Meatloaf. Did any of you try it? I’m dying to know how it was. Ours is hanging out in our freezer for another day.
This week we picked up:
~ 1.5 lbs Cucumber
~ 2 lbs Summer Squash
~ 1 lb Potatoes
1 bunch of Kale
1 bag Arugula
1 bag Hakurei Turnips
1 bag of mixed lettuce
4 oz onion
Here’s what we ate this week:
Grilled Turkey Burgers with Potato chips, Cucumber Salad and Fried Squash. This was the only way I would eat squash growing up, and when we talked about making burgers I just couldn’t resist making potato chips with half our potatoes and frying squash to go along with them. I made the Cucumber tomato salad to throw in something cold and extra healthy. I used one cucumber from our pickup with the few tomatoes we were able to salvage from our sad tomato plants. We’ve moved them to a neighbor’s yard who has more sun, so we’ll see if they make a comeback. Anyhow – to make the salad, I cut up the cucumber, about 5 cherry tomatoes, and used a little Romano Caesar Dressing I picked up from Trader Joe’s.
Tacos – Some nights you just need an easy meal. The night after our oven broke, we used some of our onions and the pound of grassfed beef I had stored in the freezer to make these tacos. I also made these refried beans using some white cannellini beans I had cooked earlier in the week instead of pinto beans.
Roasted Chicken & Vegetables with Sauteed Kale. Once we got our new oven(!), I used the rest of our potatoes for this. I didn’t add in some turnips, but I think it would be really good with them added in. To saute the kale, I simply cooked it in a little olive oil with garlic powder, salt, & pepper. Next time I’ll find a different recipe, because it was a little more bitter than I would have liked.
Chicken Macaroni and Cheese with a Side Salad. We were out late for a birthday party yesterday, so when we got home I added some leftover chicken to this easy Macaroni & Cheese recipe. I also made my favorite side salad with some lettuce, raisins, pecans, goat cheese, and balsamic vinaigrette dressing.
This Herbed Summer Squash Pasta Bake was perfect for tonight’s Meatless Monday meal. I substituted garlic scapes and a small spring onion for the scallions, but other than that made no changes. I tend to not mess too much with Smitten Kitchen recipes because she just knows what she’s talking about.
And tomorrow we’re having grilled shrimp with corn on the cob and an arugula pasta salad.
I’ve been eating the turnips raw because, yes, they are that good.
What are you cooking this week?