Fresh Picks (Mar 26)

DSC_0210

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’.

DSC_0212

Sometimes I feel like I’m a cafeteria lady, making all these meals assembly line style three times a day.

DSC_0249I 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…

Pickles Cucumbers and Carrots
Author: 
 
Ingredients
  • 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
Instructions
  1. Combine and bring all the ingredients (except the carrots and cucumber) to a boil on the stove.
  2. Simmer for 5 minutes.
  3. In the meantime, put carrot and cucumber in a glass jar or any container that it will fit tightly in.
  4. Pour mixture from stove on top.
  5. 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. DSC_0284

For the potatoes, peppers, and one leftover onion from this delivery, I diced them all up along with a leftover jalapeno I had and roast them at 425° with seasonings like salt, pepper, paprika, turmeric, cayenne, onion powder, garlic powder, and olive oil and baked them until crispy. They were so tasty. None of the kids ate them, but I didn’t care, I put them next to my eggs in the morning, next to my leftover lamb chop from date night, and ate the rest as an afternoon snack! DSC_0310
Finally the scallions were used in a chinese stir fry one evening.
Pin It

Leave a Reply

Your email address will not be published.

Rate this recipe: