This week we received swiss chard, romaine lettuce, onions, blue potatoes, cucumber, scallion, carrots, and peppers.
That night I made Rachel Ray Tomato Basil and Cheese Baked Pasta. Only I substituted the basil for the swiss chard. I used one of the onions for this recipe as well. It was a decent recipe. The kids liked it but personally I didn’t taste any ‘wow’.
Sometimes I feel like I’m a cafeteria lady, making all these meals assembly line style three times a day.
I pickled the carrots and cucumbers. After seeing yellow #6 on our bread and butter chips, I had to do something! We can’t live without pickles! Every single person in this family loves them!
I actually made up my own recipe, based on an amalgamation of a few different ones on the internet…
- 1 cup water
- ¼ cup white vinegar
- 2 garlic cloves, peeled
- ½ tsp mustard seed
- ½ tsp dill weed
- ½ tsp celery salt
- ½ tsp coriander seed
- ½ tsp black peppercorns
- 2 tbsp sugar
- 1 tbsp salt
- 1 carrot sliced in rounds
- ½ cucumber sliced in rounds
- Combine and bring all the ingredients (except the carrots and cucumber) to a boil on the stove.
- Simmer for 5 minutes.
- In the meantime, put carrot and cucumber in a glass jar or any container that it will fit tightly in.
- Pour mixture from stove on top.
- Cover and chill in the refrigerator for at least 3 hours.
I felt the cucumbers were okay, but the kids knew they were different. But the carrots were super yummy and I would definitely do this again with them.
Romaine Lettuce was used in a taco salad one night. I had some left over shredded taco chicken and repurposed it. Added some diced tomatoes, shredded mexican cheese, store bought salsa, and topped with a dollop of sour cream. No dressing needed.