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…

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. 

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!