We ate out a bit more than usual this week, so instead of making lots of different meals I found myself using more of a “cram as much as you can” strategy for packing the produce into our meals. This has meant salads for both of us, some experimentation with peaches and freezing of ingredients I know we won’t use up before they wilt (lookin’ at you, green onions).
July 27 Delivery
- 1 pint blueberries
- 4 peaches
- 1 cucumber
- 1 green bell pepper
- 1 zucchini
- 1 summer squash
- 1 pint grape tomatoes
- 1 pint green beans
- 4 tomatoes
- 4 ears of corn
- 4 green onions
What I did with it:
The blueberries this week were reserved for Paul’s snacking (though I admit to sampling a few when I washed them).
The cucumber and green pepper were also reserved for Paul’s lunches this week–a potato-less version of the steak salad.
Two of the peaches again became overnight oats. One made its way into a smoothie. (Recipe pending.) Another particularly large one was enough to make a half-batch of this incredible peach frozen yogurt, which I highly recommend.
The zucchini and squash were spiralized. I ate them for lunch with the grape tomatoes (cut in half), half of the green beans (steamed and blanched), diced green pepper from last week and a big scoop of hummus.
The rest of the green beans were stir fried and glazed in hoisin sauce. Along with some homemade egg drop soup, they rounded out my leftover pad Thai and helped it stretch into dinner for both of us.
The remaining tomatoes and corn became succotash again. I’ll be posting a recipe for the panko-crusted fish we ate with them soon.
Some of the green onions were used to top a batch of shrimp gumbo, while another portion went into the egg drop soup. I chopped up the rest and stashed them in the freezer to be used in future stir fries or soups.