Monday's work salad was dry without dressing, so for Tuesday's lunch I made an olive oil and balsamic vinegar dressing which paired well with the tomato, beets, lentils and lettuce. I can't tell if I am eating fewer calories with my homemade lunch or not. I know I have been starving after eating my salad and fruit, so started to eat pita chip crackers from Trader Joes. I am certainly eating less added sugar by not eating the pineapple Chobani yogurt (the best flavor!), and yes, probably more controlled calories than the hot meals served in the cafeteria. I started eating more hot meals last August when the cafeteria rolled out the "green plate" entrées, which means they meet certain heart healthy guidelines for fat, salt and calorie content, although I am almost certain the portions used to make it a healthy plate are not the same portions served at the counter, but I digress.
Last night we made another salad. Recipe here: https://stillmansfarm.wordpress.com/2014/07/05/fresh-summer-squash-cucumber-and-fennel-salad/
And I have a mandolin! This is the second time I have used the mandolin. The first time I made a breakfast casserole for my brother and sister-in-law and I sliced the potatoes with it.
I used a large squash and large cucumber. I had to dirty two bowls, because the first one I used just wasn't big enough for "folding." I also didn't have time to let the salad marinate since as usual, I came home from the gym, curled up on the floor with a low blood sugar, then decided to take a shower before starting dinner, by that time I was starving, so wasn't going to wait 30minutes. We also didn't make anything else but chicken with everyday seasoning. The salad was very lemony. I am not a big fan of raw summer squash, but it tasted okay with the lemon and mint. Not sure I would make it again. I am going to try it again Thursday for lunch, maybe marinating the salad will help balance the flavors.
Tonight I ate lunch for dinner. For lunch I went with two friends to Legal Crossing in Downtown. That meal (Garlic shrimp over homemade pasta) and drink was exceptionally good. Because I was drunk from the "cold tea" which was Allagash White mixed with some hard liquor, I craved ice cream for dessert. Bert was available, so we stopped by Ben and Jerry's. I had Gilly's SNL ice cream which was delicious.
I don't know if we are going to make it through this box! Still remaining:
Radishes
2 zucchini
1 bunch arugula
1 bunch beet greens
1 bunch kale
Few leaves of lettuce
I am still making my way through the beets. Two cooked ones left.
Showing posts with label fennel. Show all posts
Showing posts with label fennel. Show all posts
Wednesday, July 9, 2014
Tuesday, July 1, 2014
Second week
We left my parents place early on Sunday so we could get back in time to pick up my box of vegetables. We made it back with time to spare! The good thing to know is that if we miss a pick-up the food goes to Rosie's place, or a food shelter, or back to the farm for the pigs. (I can also request a change in day/location for pick-up, but the alternatives are not as convenient.)
The box
1 small bunch kale
1 bunch Swiss chard
1 bunch beets
1 head fennel
1 small bunch arugula
1 pint strawberries
1 bag of shell peas
2 zucchini
2 summer squash
1 head of green lettuce (not sure of the variety)
Bert went to the store and picked up butter and cottage cheese. I need the cottage cheese for my lunch and he needed the butter for our scallops.
Sunday night we had roasted beets and fennel per the recipe suggestion on the flyer.
Recipe here: https://stillmansfarm.wordpress.com/2013/06/29/roasted-beets-and-fennel/
This time I trimmed all of the beet greens off and washed/ rubbed the dirt from the beets. I cut them in quarters and started them in the oven at 400degrees. I then prepped the fennel. Cut off the stalks, then sliced the bulb. I still don't think I sliced the bulb right. I put the pieces in the oven after 10minutes lead time. I also added red potatoes we had on hand. They took the same amount of time (maybe quicker) than the beets. I roasted everything for another 30minutes. Maybe the beets were a little underdone. Bert fixed the scallops. The meal was okay. I think it needed some greens (of which I had plenty, but didn't use!) to round it out. The scallops were perfect and tasty! The more I talk to other people, the more I think I should have peeled the beets before I roasted them, oh well!
For lunch Monday I ate the leftovers from Friday (that we didn't eat Sunday as planned). We ate dinner out since we went to the Sox game.
The farm also recommended roasted beets on green salad, so I brought the leftovers to work today. Sprinkled olive oil and red wine vinegar on the greens, beets and fennel. That was very good. Ate the Kashi crackers with cottage cheese and the tomatoes with the cottage cheese. Yummy!
For dinner tonight, Tuesday: I forgot to defrost some chicken, but luckily Bert wasn't coming home for dinner, so I could keep things easy. I washed the arugula. Cut up the strawberries (they expire so quickly!), tossed the rest of roasted beet/fennel on the greens and sprinkled the leftover goat cheese on top. I made a fried egg for some extra protein. Dressed with olive oil and balsamic vinegar. Maybe the meal was a little short on the carbohydrates, but everything else was tasty!
Still in the fridge: lettuce, squash, peas, Swiss chard and kale. Tomorrow I think I will fix the kale or chard. The squash lasts a little longer, so I have been saving those for the end of the week.
Need to remember to defrost some chicken for tomorrow!
The box
1 small bunch kale
1 bunch Swiss chard
1 bunch beets
1 head fennel
1 small bunch arugula
1 pint strawberries
1 bag of shell peas
2 zucchini
2 summer squash
1 head of green lettuce (not sure of the variety)
Bert went to the store and picked up butter and cottage cheese. I need the cottage cheese for my lunch and he needed the butter for our scallops.
Sunday night we had roasted beets and fennel per the recipe suggestion on the flyer.
Recipe here: https://stillmansfarm.wordpress.com/2013/06/29/roasted-beets-and-fennel/
This time I trimmed all of the beet greens off and washed/ rubbed the dirt from the beets. I cut them in quarters and started them in the oven at 400degrees. I then prepped the fennel. Cut off the stalks, then sliced the bulb. I still don't think I sliced the bulb right. I put the pieces in the oven after 10minutes lead time. I also added red potatoes we had on hand. They took the same amount of time (maybe quicker) than the beets. I roasted everything for another 30minutes. Maybe the beets were a little underdone. Bert fixed the scallops. The meal was okay. I think it needed some greens (of which I had plenty, but didn't use!) to round it out. The scallops were perfect and tasty! The more I talk to other people, the more I think I should have peeled the beets before I roasted them, oh well!
For lunch Monday I ate the leftovers from Friday (that we didn't eat Sunday as planned). We ate dinner out since we went to the Sox game.
The farm also recommended roasted beets on green salad, so I brought the leftovers to work today. Sprinkled olive oil and red wine vinegar on the greens, beets and fennel. That was very good. Ate the Kashi crackers with cottage cheese and the tomatoes with the cottage cheese. Yummy!
For dinner tonight, Tuesday: I forgot to defrost some chicken, but luckily Bert wasn't coming home for dinner, so I could keep things easy. I washed the arugula. Cut up the strawberries (they expire so quickly!), tossed the rest of roasted beet/fennel on the greens and sprinkled the leftover goat cheese on top. I made a fried egg for some extra protein. Dressed with olive oil and balsamic vinegar. Maybe the meal was a little short on the carbohydrates, but everything else was tasty!
Still in the fridge: lettuce, squash, peas, Swiss chard and kale. Tomorrow I think I will fix the kale or chard. The squash lasts a little longer, so I have been saving those for the end of the week.
Need to remember to defrost some chicken for tomorrow!
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