This week we got all-star lettuce mix, braising mix, lacinato kale, salad turnips, brocolli rabe, and a double serving of spinach because we couldn't have peas (thanks Isabelle Farms for accommodating our legume allergy!).
I'm starting to get the hang of this - it isn't feeling too much like iron chef anymore because I know each week I'll need some basics (olive oil, garlic, onions, lemons, a slice or two of bacon) and from that I can make almost anything that gets thrown my way (that and I repeated some recipes this week that my family liked). This week completely rocked!
- all-star lettuce mix was used with some cherries, almonds, and basil-sage-tarragon dressing
- I bought some garlic scapes (so funny, 3 weeks ago I had no idea what to do with them and now I'm buying them on my own) and substituted the braising mix for spinach in our stand-by Garlic Scape Soup
- This week, we tried Baked Kale Chips - easy, awesome, delicious. I cannot wait to get kale again!!!
- I used the salad turnips as a side for the Garlic Scape Soup and made White Turnip Salad with Bacon and Pecans again. I realized that I don't quite follow the recipe - I use all the turnips we had (about 8 white salad turnips), don't use onion, and pour off most of the bacon grease. But it is still a family favorite.
- Finally I used the Cooks Illustrated suggested boil and saute recipe for the Broccoli Rabe - it was okay, but not fabulous. I will keep researching....
- The spinach, I went with our stand-by Cooks Illustrated way of cooking spinach. I served one bunch for dinner and another bunch with breakfast (yum! I should do that more often).
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