Here's how we used up all our box ingredients this week:
Sugar snap peas - A simple tofu and sugar snap pea curry, over rice.
Strawberries - Smoothies!
Arugula & Spring Onions - Food on bread*, i.e. Greek Flatbread Pizzas with Grilled Onions, Zucchini, and Feta.
Chard - Food on bread*, i.e. Braised Greens & White Beans on Toast
Parsley & Spring Onions - Played supporting roles in Spelt Salad.
Lettuce - Big Salad! Our mix included dried cherries, carrots, green onions, parmesan, chickpeas, and hardboiled egg. Tasty!
New potatoes & Parsley - Potato Salad. Yummmmmmmm.
here's the link to the base recipe. I made the following changes: doubled the almond extract, didn't do the almond-pulverizing-milk-soaking step (I just used plain milk), before baking, topped the clafoutis with about 1/4 cup blanched slivered almonds. This was a super delicious and relatively healthy dessert, and it made an awesome breakfast the next morning. Three cheers for cherries!
P.S. You can make clafoutis with other fruits, such as raspberries or plums. Yum!
Make this now: If I had to pick just one recipe to recommend you try, it would be ... drumroll please ... Spelt Salad!! Everything that I cooked this week was delicious, so it's hard to pick a favorite, but I think it's important to experiment with new ingredients. I'm betting that most people have never cooked spelt in their home kitchen. Try it! You will be pleasantly surprised. If you can cook beans (and believe me, you can), you can successfully cook this ancient form of wheat. You can find it at your health food store and probably at Whole Foods or another health-focused retailer.
*Food on bread sure had its moment this week, didn't it???