Hi everyone, Jess here hoping that you had a great couple of weeks. We had a bit of an adventure with this week’s goodies, as well as an adventure abroad!
- Mozzarella House Ovoline and Ricotta
- Lasagna Roll-Ups (adaptation with ground lamb and parsley)
- Tully Farms Milk and Cream
- In Nan’s Coffee
- In my youngest’s oatmeal
- Enjoyed as-is
- Tomatoes from Backyard Farms, Maine
- Quick Lunch Tabbouleh with Wheat Berries
- Green Sweet Potato Curry
- Lasagna Roll-Ups (adaptation with ground lamb and parsley)
- Mustard Sprouts from Johnny Putt Farm, Littleton
- On simple salads, curry, enjoyed as-is
- Lettuce from Johnny Putt Farm, Littleton
- Gone in 60 seconds in a simple salad
- Parsley from Hadley, MA
- Chimichurri (jarred and frozen in cubes for later use)
- Green Sweet Potato Curry
- Tabbouleh
- Lasagna Roll-Ups (adaptation with ground lamb and parsley)
- Beets
- Shredded “Easy Tasty Beets”
- Carrots
- Shredded into slaw and salads along with the purple cabbage
- Slow Cooker Carrot Cake
- Potatoes
- Still in the bin this week
- Shallots
- Chimichurri
- Some still in the onion bin
- Onions
- In the Green Curry and Lasagna Roll-Ups
- Purple Cabbage
- Shredded in Salad
- Buddha Bowls
- Quick Pickled with Carrots
- Ben’s Maple Cream
- Forgot about it this week, but I picked up some bagels and will be spreading it with my Blueberry Lemon goat cheese
- Baby Spinach
- Baked Ziti
- Green Curry
- Spring Mix
- Simple Salad
- Eggs
- In my oldest’s Breakfast Burritos
- Baked Ziti
- Slow Cooker Carrot Cake
1 tomato
Clove of garlic, minced
Couple of handfuls of spinach
Green curry paste
Handful of cashews
Handful of frozen peas
1 can coconut milk
Parsley
Oregano
This is all you need for a simple green curry! The paste I use is in a small can from the Asian Market, I usually keep a red, green, and Massaman can of curry paste on hand. I kind of winged this one a bit… I boiled the cubed sweet potatoes ahead of time for about 10 minutes (I read somewhere that it’s better to do that than cook them in the curry so that they don’t get soggy and suck up all the sauce, but I kind of like when that happens too… Up to you if you want to add them and simmer them directly in the curry sauce or not.) In a medium saucepan, add a bit of oil and fry your onion, until it starts to get transluscent, then add garlic, tomato, parsley and cook down for a few. Add the curry paste and let it cook for about a minute, add the coconut milk and bring to a low simmer. Add the peas, cashews, then the spinach and let it wilt down into the curry and simmer to desired tenderness.
I coated the bottom of my baking dish (this was my 13×9) with tomato sauce.
For the roll ups, I add the filling to the noodle, leaving about 1-2 inches unfilled at the bottom and roll them toward the unfilled edge. Each one is placed in the pan and more tomato sauce is spooned on top.
Since our last check-in, we finished struggling with a bout of flu, and once we were germ-free, went away for a vacation someplace nice and warm. Some of our more shelf-stable goodies remain, (shallots, potatoes, maple cream), but I look forward to cooking them along with the coming wave of CSA goodies.
You’ll also notice our diet this past couple of weeks was very much plant based. It’s because I forgot to turn in my paperwork to renew my meat subscription, a good reminder for all of us to get that paperwork in! Summer CSA applications are due now, don’t miss the boat for our summer 2019 culinary adventure!
Meanwhile, thanks for reading, questions, comments and tips of your own are always welcome and appreciated. I’ll see you back here in a few hours for our next installment of the Springdell Show and Tell!