This week our Finger Picking Farms CSA box contained (clockwise from top): Summer Crisp lettuce, Oriole Orange Swiss chard, broccoli, purple and white kohlrabi, Winterbor kale, and Danvers Half long carrots.
Menu for the week
Tuesday/Wednesday: Spicy Black Bean burgers on toast topped with caramelized onions and sauteed chard. Salad of lettuce, carrots, broccoli, and kohlrabi with homemade thousand island dressing. I'm making my own burgers because you guys shamed me into it. Last time I posted veggie burgers on our menu I got several requests for the recipe. Yeah, I just took them out of the box in the freezer and heated them. [head in hands] I'll let you know how this homemade version goes.
Thursday/Friday: Stir-fried tofu and vegetables (carrots, onions, broccoli, kohlrabi) over rice. Served with garlic mirin sauce or maybe magic sauce.
Saturday: Dinner out (Julie's graduation party)
Sunday/Monday: Toasted kale with soy crumbles and marinara sauce (credit goes to Jodi for this one), bread
Bread of the Week: Light Wheat
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I am so glad to be back in the kitchen after several semesters away. I've been baking a lot this week, and I'd highly recommend making your own cheddar crackers (via maya*made). They are a delicious and addicting snack.
Last week's dinner winner was homemade bread topped with sauteed chard, a fried egg, and bechamel sauce. We had this instead of chard gratin because I didn't feel like taking the time to bake everything.
For dessert last week we had strawberry sour cream ice cream from The Perfect Scoop. Punch cups full of sweet homemade ice cream are my favorite summer treat. Of course, I think my favoritism might shift once I make these fudge pops.
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What's going on in your kitchen this week?