More food talk!
Thursday’s delivery consisted of:
- broccoli (not shown, we ate it Thursday night in our fav “beef” and broccoli dish)
- a HUGE thing of celery
- dirty potatoes, as they should be
- zucchini flowers – one was eaten raw, as is at work
- iceberg lettuce
I also got that HUGE zucchini from the owners of our company at work and that bundle of basil from a friend – thank you Caroline! I wasn’t intending on receiving the delivery this week, however, I forgot to put my account on hold. Oddly enough, many of these items will fit right into the meal plan I had made for the next two weeks.
The stems of the broccoli will either be used for stock or a cheddar broccoli soup – which ever one happens / is needed first.
The potatoes will be used for home fries paired with a big tofu scramble – an easy dinner and way to pack in your daily fiber!
At first I was going to give away the zucchini flowers because I knew this weekend I wasn’t going to take the time to stuff and cook them. But then a coworker suggested just adding them to a salad – duh! I’m making a kale and brussels sprout caesar salad tonight for myself and will add them in for a pop of color, yum! The kale will also be used in this salad and a stir fry most likely happening on Monday evening after yoga.
Blueberries! So delicious on their own, I’ve been snacking on a handful here and there. I’ve also been adding them to my kombucha. I found a recipe for banana oatmeal zucchini muffins, I may add in a few to switch it up a bit (and if they last, I’ll add some to pancakes one morning for breakfast!).
Iceberg lettuce: salad. Not my favorite salad green but I’m not going to knock fresh.
And celery. I’m not a HUGE celery fan, I mean I’ll eat it but it’s not my go-to veggie, so I have zero clue what I’m going to do with this big bunch. There are so many greens, I may incorporate them into a chickpea salad (similar to tuna salad) during the week for lunches. Anyone have a favorite celery recipe I should know about?
Oh and the basil is going to be used for a ratatouille risotto dish. Can. not. wait!
Post 3/23 for August.