After a week out of the office and away from the kitchen, it’s nice to be back in the swing of things. Work trips can be fun and I did get to eat some delicious food in Chicago, but after a few days away I end up itching to cook something. Or at least assemble it myself, because after several nights of heavy dinners sometimes all I really feel like is a salad!
This post marks the first produce delivery I received since getting back, and it was just the breath of fresh air I needed to get back into the swing of healthy eating and cooking at home.
September 21 Delivery
- 1 bag of apples
- 2 banana peppers
- 1 head of broccoli
- 1 cucumber
- 1 bell pepper
- 2 sweet potatoes
- 1 butternut squash
- 2 zucchini
- 1 pint of green beans
- 1 lb red-skinned potatoes
- 2 tomatoes
What I did with it:
I’m continuing to pickle the banana peppers, now and forever. They’re just so much better soaked in salt and vinegar.
I steamed the broccoli on Friday and served it alongside spaghetti carbonara, the perfect end to a long week.
I diced up the cucumber and bell pepper to be part of a massive salad that got me through two days of work lunches, along with some romaine, spinach, carrots, bleu cheese, hard-boiled egg, hummus and avocado.
I roasted the butternut squash and sweet potatoes with star anise and lime, à la this recipe from the Kitchn. I’m not sure how I expected this to turn out, but I can’t shake the feeling it’s missing something. Regardless, I paired it with a batch of cooked lentils as another work lunch option and freezer meal.
The green beans and zucchini got a quick stir fry in a hot wok before I mixed them in with Korean “beef”–while this recipe is excellent with beef, I actually prefer to make it with ground turkey.
The red-skinned potatoes were roasted with garlic and rosemary, and became a nice side dish for the pork chops mentioned above.
The tomatoes are still in my fruit bowl, but they’ll soon become tomato soup, to be served with grilled cheese tonight!