What’s in the Box? September 21 Edition

CSA delivery

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

The haul:

  • 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:

One of the apples became the topping on this pizza. Another found a place alongside these pork chops. The rest became snacks or part of an oatmeal dish I’ll be sharing soon!

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!

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