Week 3

A lot of the same this week:
Boston Bibb lettuce (I think)
Kale bunch (no Swiss Chard which Bert was excited about)
Plenty of summer squash
2 cucumbers
Red beets
1/2 pint of raspberries

Cream cheese pin wheels

For a party yesterday I made Cream Cheese Pin Wheels. Recipe courtesy of Allrecipes.com:
http://allrecipes.com/Recipe/Party-Pinwheels/Detail.aspx?soid=recs_recipe_seed

I used reduced fat cream cheese, black beans (low sodium and rinsed) instead of olives, no extra cheddar cheese, 3/4 of a red bell pepper diced, 2 green onions diced, cleaned/washed pre-cut celery sticks that I diced, shredded carrots that I diced into smaller pieces, 6 -10inch whole wheat tortillas, and all else as described in the recipe.

I think they still were a little salty, maybe that comes from the ranch packet I used? Could probably use cream cheese mixed with just chives or cilantro next time. Maybe a little heat to add another layer of flavor. I would make these again and I received a few compliments at the party.

Green Pizza take 3

We are making good progress with the box this week. We have about 1-2 servings of lettuce, 1 mini squash, and 1 cuke left. I prepped the Swiss chard for dinner by making Green Pizza.

I used
1/2 yellow onion
2 cloves garlic
1 bunch of Swiss Chard, washed, roughly chopped with stems removed
3/4 jar of pizza sauce
Shredded Mexican cheese
Some sugar

Bert doesn't like the sourness of Swiss Chard so I used a little sugar to sweeten the Chard, which really helped.

I sauteed the onion and garlic until tender, then added the wet/chopped leaves and covered for a few minutes. Once the leaves were wilted, I poured the sauce over the top and sprinkled with cheese. I put this in the oven at 400F for maybe 15minutes (tops), uncovered.

Served with chicken and rice. So yummy! Bert ate all of his, although somewhat gingerly. He said it wasn't bad.