Remember last time when I went nuts in the kitchen and cooked like, a week’s worth of meals because I was worried the stuff in my organics box would go bad before I could get to it all? Well I keep it up as much as I can, because there’s nothing worse than paying so much for wonderful produce only to throw it out because it’s gone all funky in the bottom of the fridge. I’m also trying to think more lately of what I can do that doesn’t require turning on the oven. It’s pretty much summer already here, and I’ll be damned if I turn that bastard on if I don’t need to!
Recipes from this week’s box
- Roasted mushroom and sage ‘beanotto’ (risotto but made with cannellini beans instead of rice)
- Cheesy veggie slice
- Grilled haloumi, eggplant, and zucchini bake
- Marinated and grilled tofu Asian stir fry
- Grilled corn salsa
- Roast pumpkin, spinach and rocket salad with toasted pumpkin seeds (this is a similar but better recipe!)
Here’s what I got:
4 x bok choy
1 x pak choy
2 x sweet corn cobs
3 x zucchini
2 x kale
So here’s what I did:
- Chopped and roasted the pumpkin in a little oil, salt, and paprika
- Cleaned off the pumpkin seeds, roasted them with oil, salt, paprika and a little cayenne (I like them spicy!)
- Sauteed some leek, garlic, and mushrooms with the kale and popped in the fridge, ready for the beanotto
- Chopped all the veggies for the stir fry and put in fridge – bok choy, pak choi, broccoli, carrot, onion, capsicum
- Made cheesy slice – chopped up zucchini, kale, corn, and capsicum and then added egg, cream, salt, pepper, cheese and SR flour.
- Sliced and grilled the zucchini with some eggplant and haloumi, layered it with tomato sauce and popped in the freezer, ready for a topping of cheese and baked in the oven.
- Made the tomato sauce for the bake – sauteed the onion and some carrot with garlic, salt, pepper, herbs, tinned tomatoes, a pinch of sugar and some balsamic.
- While the grill pan was hot, I grilled a cob of corn and some capsicum.
- chopped and marinated the tofu, then grilled after the corn.
- the fruit went into the fruit bowl, and Abby ate an orange (and liked it!) for the first time in her life – she’s always refused it before.
- Cauliflower was left for a cheesy sauce further in the week.
- Spinach went with the pumpkin and pumpkin seeds for a salad later in the week.
- Potatoes were left to make potato fritters.
And the final result. It’s SO nice to have things straight up to hand during a busy week. In this way, one afternoon of busy means I get to indulge my lazy from Monday-Friday, haha. Party on.And here’s what my kitchen typically looks like while I’m doing this – only picture MORE mess, and MORE toddlers pulling drawers out into my shins and standing on my feet!