This week we received shallots, fingerling potatoes, a leek, an english cucumber, red pepper, carrots and broccoli.
There were a lot of repeats from my box two weeks ago, but I guess it’s hard to get abundance and variety in the dead of winter.
I used the carrots first. I like to chop them up real small with an attachment that came with my immersion blender and hide them in bolognese sauce. O also added some of the shallots to this. I paired it with a recipe that my friend Pam sent me, Spinach Souffle. She swore all her kids ate it, even the one that refuses anything green. I didn’t have as much luck. Ben, Adam and I were the only takers. I guess 1/2 of the family isn’t a bad go, and as an added bonus, Sam now knows how to say “souffle”.
Next I used up the rest of the carrots in a healthed up version of carrot cake that I blogged about before. I included the recipe here. The kids ate it for dessert for 3 nights before it was all gone. I was secretly pleased at all the nutrition that I snuck into that dessert.
Since it’s so cold here, I couldn’t resist making a leek, broccoli and potato soup. I chopped up some turkey bacon bits and cheese shreds for the garnish. It came out perfect – the potatoes were rich enough that there was no need for dairy to make it creamy.
- 1 tbsp olive oil
- 1 leek
- 2 cloves garlic
- 2 russet potatoes, peeled and cut into large chunks
- 1 broccoli stalk, chopped roughly with stalk included
- 4 cups chicken broth
- Salt and pepper
- Shredded cheese of your choice (I used mexican, but cheddar would be great too)
- Turkey Bacon
- Saute leeks and garlic in olive oil about 5 minutes until softened
- Add potatoes, broccoli, and chicken broth
- Bring to a boil then simmer uncovered for 20 minutes
- In the meantime, fry up the turkey bacon, let cool and chop into bits
- After 20 minutes, blend soup with an immersion blender
- Add salt and pepper to taste
- Top with cheese and turkey bacon
That left the red pepper and cucumber. Which I was tempted to just chop up and dip in hummus, but in the end I needed the red pepper for grilled cheese and homemade tomato soup.
Finally I used the cucumber in a Jamie Oliver recipe I saw on TV. He simply used a peeler to cut the cucumber into ribbons, then added soy sauce, rice wine vinegar, grated fresh ginger, sesame oil and a squirt of lime.Pin It