Here’s how we got through our food from this week’s delivery in about three days before leaving for a week’s vacation.
Wednesday for supper, we had salad, pasta tossed in sage leaves cooked in butter, and leftover leek pie.
I read somewhere that semolina pasta (the normal kind) cooked al dente is better for you than the average processed white flour staple. More in line with whole-wheat stuff. This is one nutrition claim I am ready to buy hook, line, and sinker. Al dente linguine with entirely too much local butter from grass-fed cows is health food! Hooray!
Yesterday I made fried rice with beet greens, par-cel leaves and stems, green onions, eggs, shrimp, and rice.
I used less rice this time but forgot to cut the peanut oil. So my fried rice is a little shiny this week.
Last night, we had a pair of bee-yoo-ti-ful salads with lettuce, spinach, baby beet greens, par-cel, grape tomatoes, and sliced beets. (Mmmm… beets.)
We ate them with a baked sweet potato. Our plates were colorful and delicious, and we felt very virtuous and proud of ourselves. (Then we headed off to Five Guys for burgers.)
I’m going to freeze what’s left of the leek pie. We’ll see how that works.
I’ve had three pots of tea with the lemon balm and sage. One more is steeping as I write this.
The cabbage and one of the sweet potatoes have promised to hold the fort while we’re gone.
Didn’t quite make it through the spinach. My brother’s going to give it a good home. (Lucy, I figured you could use a spinach break!)
Have a good week, everyone! I’ll be back 5/1. And I have the distinct feeling it’s going to be summer by then.