It’s time for another Crate Full of Veggies.
Now we can talk about veggies. I had a great week with a lot of delicious, fresh meals and I didn’t have to go grocery shopping even a little. Although, in the interest of full disclosure, we did eat pancake dinner twice in order to avoid the store but that’s Jason’s favorite dinner anyway, so we were both quite happy in the end.
The very first night I made Thai Green Curry using up all my broccoli and snow peas plus a few bunching onions from the week before.
|Thai Green Curry|
The best thing about Thai Kitchen Curry Paste is the recipe right on the label. So if you are making curry for the first time, grab some paste and you have your cheat sheet right there among your ingredients.
Again I brought home lots and lots of strawberries. I froze almost all of them, enjoyed some of the fresh ones in my morning oatmeal, and turned the remaining berries into these:
|Chocolate Dipped Strawberry Creamsicl|
These creamsicles became a bit of a hit on the internet over the weekend which has given my blog a little extra attention, a thrill for a new blogger. Here’s the recipe. If you try one summer recipe from my blog, make it this!
I had no idea how to use radicchio so I searched the web. I found this: a whole slew of Martha Stewart’s radicchio recipes! There were quite a few ideas and I settled on this one.
|Radicchio and Endive Salad|
I didn’t have any endives but I added a few more bunching onions. I liked everything in the salad except the radicchio which was too bitter for my liking. Nonetheless, I was happy to try something new and glad to find Martha Stewart’s radicchio recipes.
Later in the week we had a rare nice day (June in Portland) so we grilled some veggie burgers and enjoyed some kale chips alongside.
|Veggie Burger and Kale Chips|
Kale chips are fantastic, healthy, and totally satisfying. Toss the de-stemed kale in olive oil and sprinkle with salt and pepper. Bake at 270 for about 25 minutes, turning over a few times.
I enjoyed many side salads this week using the romaine lettuce, mustard greens, and bunching onions.
And at the end of the week I had some potatoes, snap peas, and onions left. I added some carrots and cabbage and tossed the vegetable medley in olive oil, seasoned with salt, pepper, fresh thyme and rosemary and roasted the whole thing in the oven at 425 degrees F for about 35 minutes, until potatoes were tender.
|Thyme and Rosemary Vegetable Roast|
Well there you have it! How about you? Did you enjoy any seasonal meals this week? Did you try out any new vegetables? As always, I LOVE to hear from you.
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My Darling Vegan Newsletter