We received a lovely box of fruits and veggies from Farm Fresh To You this week – though I’m anxious for the summer crops to begin to be harvested! The contents of the box have been neatly packed away in the fridge in their respective compartments, shelves and drawers to help them stay crisp and into bowls on the counter to ripen.
I have some interesting ideas this week about how to use up all that broccoli we’ve now got! Since we still haven’t used last week’s broccoli and we received extra in place of the cucumber we asked not to receive this week (we don’t likey cucumbers!), we now have 6 HEADS of broccoli to use! I’m going to try something new and blanch some broccoli on the stove top in a pot of water and then make a sort of pesto with it to cover some awesome Rigatoni I found in bulk bins last week. Then I plan to roast up some more broccoli to toss with the pasta, pesto, a little parmesan and some lemon zest – I can’t wait! I also threw in the Peanut Butter Coconut Curried Veggies, which will work out well for whatever veggies are left toward the end of the week – they can all get thrown into the pot and covered with a rich and nutty sauce and served over some hearty rice. YUM!
We love a good salad over here so I’ve even created a little inspiration list of simple salad toppings for that romaine lettuce that came in the box this week. I don’t normally get excited about fruit in a green salad, but these days (preggo days) I’ve pretty much been wanting fruit every which way I can get it. So salad it is! My favorite option I came up with is the Grapefruit, Fresh Dill, Ricotta and Vinaigrette. I think it would be exceptional with a few toasted sunflower seeds or pepitas thrown in as well, and would be just as yummy with the black plums in place of the grapefruit. Did I ever mention how much I LOVE stone fruit? Cause I totally do!
4 small heads of broccoli
4 yellow summer squash
2 green peppers
1 bunch nantes carrots
1 bunch beets
1 head romaine lettuce
1 carton blueberries
5 black plums
+ the tomatoes and 2 heads of broccoli leftover from last week’s delivery
Breakfast – Blueberry Buckwheat Pancakes/Greek Yogurt, Honey & Plums/Tempeh, Potato, Carrot Hash with Fried Egg
Salads – Grapefruit, Ricotta, Fresh Dill and Vinaigrette/Shredded Beets, Goat Cheese and Vinaigrette/Hard Boiled Egg, Shredded Carrot and Poppy Seed Dressing
Dinner – Rigatoni with Broccoli Pesto (broccoli,garlic,parmesan,walnuts,lemon) with Roasted Broccoli/Quinoa Salad with Tomatoes, Parmesan and Vinaigrette/Grilled Summer Squash and Vegan Sausage with Sage Brown Butter Over Orchiette/Peanut Butter Coconut Curried Veggies Over Brown Basmati Rice
Dessert – Honey Tapioca Pudding with Blueberry Compote/Buttery Plum Galette
Nothing listed here is very involved – it’s all pretty simple actually. I’ll be out of town for the majority of the week and these are all simple ideas that Pat can take advantage of while I’m gone. Not that he needs inspiration, he’s a pretty darn creative cook himself, but it never hurts to throw ideas out there right? hm?
Since I’ll be away from Monday until Thursday in Carmel, CA on a little Libby Ladies trip, you probably won’t be hearing from me for most of next week – though I will still be posting throughout the weekend when the mood strikes me! I’ll be sure to document the trip carefully so that I can share it with you!