Made it through the spinach!
We finished all our spinach Sunday night. We had lots of spinach salad, a spinach pasta dish, and a pan of spinach artichoke dip. Surprisingly, I’m looking forward to getting more this week. Spinach is a nice thing to have around, and it keeps well, too.
Some of my apples got a little soft before I ate them. I peeled and cored them, sliced them and put them on a baking sheet. I sprinkled brown sugar and cinnamon on them and baked them at 425 for several minutes. I ate them all right out of the oven earning me dirty looks from my family when they came in looking for theirs. Hey, it was my experiment, right?
I finally tried the kale with raisins and pinenuts and really liked it. I’ve still got one bunch of kale left, and I’m going to make another batch today or tomorrow.
We had some potato soup alongside our spinach salads a couple of days.
The soup was based on this recipe. I subbed onions for leeks and 1/2 a cup of cream for 1/2 a cup of the water. And I didn’t puree it at the end because I didn’t feel like cleaning out the blender afterwards. It was perfectly fine with soft potato chunks. “Better than it looks,” was Chris’ comment. It was a great way to use up the extras from the 5lb bags of potatoes and onions I had from the grocery store.
The rosemary and lemon thyme went into this chicken breast recipe. (I just made the chicken breast part along with some rice.) The chicken was really good. I’m not a big fan of balsamic vinegar on salads, but it gave the chicken a nice, sweet flavor.
After two weeks, I still have a bunch of kale, a daikon radish, and half a green onion. The green onion and daikon will continue to be added to spinach salads over the next week, and I’ll cook the kale some time in the next couple of days.