Kate picked up Week 4 for me and I found myself a bit overwhelmed with squash and greens! The first night I decided to use up those two zucchini and some of those Asian ingredients I bought last week to make zucchini fritters, conveniently a recipe straight out of this month's Bon Appetit. www.bonappetit.com/recipes/2013/07/zucchini-fritters
I threw in some fresh chives and cilantro from my garden and fried them up in the sunflower oil from Week 1. Dipping sauce included rice wine vinegar, soy sauce, sugar, and red pepper flakes.
Tuesday night, I made a quick impromptu summer pasta dish with (believe it or not!) only ingredients I already had. This included onions, cherry tomatoes from last week, corn, white beans, chopped up Swiss chard from this week, and a splash of white wine.
Topped my plate off with fresh basil from the garden. Yum.
I gave Andrew the roast to cook to his own delight and he chose a Cuban pot roast from this recipe here: http://allrecipes.com/recipe/ropa-vieja-in-a-slow-cooker/ with Cuban style yellow rice: http://allrecipes.com/recipe/cuban-style-yellow-rice/
I can't take any credit for this one aside from pouring the water in the pot to cook the rice. All Andrew! And it was delicious.
Also, no Cuban meal would be complete without mojitos!
Happy eating!
Michelle
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