- portobello mushrooms
- kale rabe
- mutsu apples
- black beans
It’s been a long time since the beau and I received a Field Goods delivery; we kept our subscription on hold throughout the winter because we didn’t need anymore frozen veggies. Every once in a while someone would forget to pick-up their delivery and we’d have a surprise stock but otherwise, we’ve been waiting for more produce to come into season. My pre-winter self knew exactly when to start-up once again because this is a good week!
The portobello mushrooms will surely be sliced and sautéed in balsamic vinegar, one of the beau’s “signature” dishes. It’s so good when paired with fresh cherry tomatoes, black pepper and garlic, even better served over some Israeli couscous. The microgreens will be added to either a salad- made fresh with some of the lettuce from the delivery- or to a hummus wrap. I’ve been on an anti-salad for lunch kick lately, I think because of the lack of seasonal veggies, so sandwiches and wraps are my go-to items mid afternoon. As are apples, which I have at least once a day to keep the doctor away.
The kale rabe will most likely be sautéed in garlic and olive oil, to be the perfect side for some BBQ tempeh. I picked up some great organic (and spicy) sauce last week at Trader Joe’s that I’m going to keep stocked in our mini pantry. With some baked sweet potatoes (probably in the form of a fry), you’ve got a simple vegan meal for any day of the week. The black beans I’ll probably add to a one-pan meal: Spanish rice. I saute some peppers and onions before typically adding a block of tofu– this time I’ll substitute the beans. I’ll then add in the tomatoes, basmati rice, stock and seasonings, stir and let it simmer for about 20-25 minutes. My favorite toppings are avocado, cilantro and pickled jalapeno. The beau would eat this dish at least once a week if I kept everything on hand- cheap too!
Lastly, the spinach was added to tonight’s supper. When we don’t feel like cooking/spending much time in the kitchen, we make a stir-fry. And to switch things up, we add/make different sauces. Visiting the Asian market or Indian spice store is something we look forward to doing together on a Sunday; there are so many cheap (and delicious) options out there!
This spice packet was almost $2 and has at least 4-5 servings of spices in it. Tonight we sautéed some tofu, onions and mushrooms, added some frozen peas and steamed cauliflower, mixed in some of this seasoning and fresh spinach, and served it over basmati rice. So good! And the tastes varies every time; we really have no clue what we are buying, we just make sure that there aren’t any animal products included.
It feels good to carry home this fresh bag of produce each week and am thankful that it’s available. I’m looking forward to visiting Engelke Farm soon to pick out hanging baskets for our back porch and take note of what’s to come this summer. What veggie are you patiently anticipating?