This week, we forged ahead without a menu, meaning that with one exception, these are all old standbys. But that makes them no less delicious. In our box was: turnips, purple potatoes, tomatoes, eggplant, summer squash, onions, garlic, peppers, cucumber, watermelon, and carrots.
Last week's kale, potatoes, and onions went into our favorite Zuppa Toscana.
Always a family favorite.
I bought some papparadelle on sale ages ago and finally mixed it with some shredded carrot, arugula, parsley, dill, and ricotta for a summery pasta dish.
The one new dish this week was a gazpacho made from sungold tomatoes. I blended a couple different recipes, but this one is closest to what I ended up using. This used up quite a bit of our produce and was very flavorful and fresh. It was served with cucumber and cream cheese sandwiches, which made us feel very fancy while we ate them.
Lasagna was a last minute decision. I threw in just the basics: some leftover sausage, carrots, peppers, garlic, and onion.
And a week of standbys wouldn't be complete without fried rice. Yum.
What about you? What are you cooking up this week?