Once again, I find myself with produce leftover at the end of the week. I’m actually ok with this; the deliveries are over after this week, so the longer I can stretch it, the better!
The final delivery of the season is coming TODAY so there’s only one “What’s in the Box?” left for the year. Will Stephanie finally use up all the produce? Will she find a way to combine last week’s veggies with this week’s? What’s going to happen to that cabbage?! Tune in next week to find out.
October 12 Delivery
- 1 bag of apples
- 1 bag of salad greens
- 2 sweet potatoes
- 1/2 lb Brussels sprouts
- 2 broccoli crowns
- 1 lb red-skinned potatoes
- 3 carrots
- 1 bell pepper
- 1 pint snow peas
- 1 head of green cabbage
- 1 tomato
What I did with it:
The apples went into overnight oats and became snacks, again. I’m saving one or two to make some kind of dish with the cabbage, which is still in the fridge.
We ate the greens as side salads over the course of a few dinners.
I roasted the sweet potatoes with the Brussels sprouts, this week’s red-skinned potatoes, an onion and one of the apples. We ate this topped with fried eggs and a sauce made of maple syrup, mustard and sriracha. Recipe to come.
One of the carrots, the broccoli and last week’s new potatoes became this broccoli cheese soup from Skinny Taste. It was very delicious–almost as good as the broccoli-cheddar soup at Panera! I am not kidding about this. Go try it.
I peeled and sliced the remaining carrots to eat with hummus as part of my work lunches.
Finally, I stir-fried the bell pepper and snow peas and mixed them into a big batch of spaghetti squash pad Thai made with the squash from last week.
This still leaves the cabbage (which I sort of have a plan for) and the tomato (which I do not).