Menu-making is on the downswing and throwing together meals with whatever we have on hand is the method of the hour. I'm trying to see how long I can go before I have to go to the grocery store. Fruit is usually what does me in, but with the strawberries and all this melon, we're doing pretty well.
In this week's box: carrots, potatoes, melon, onions, garlic, patty pan squash, kale, strawberries, tomatoes, and peppers.
We blended up the leftover topping from last week's polenta pizza to make a sauce for a chicken and arugula pizza. Monterrey Jack cheese was all we had on hand and it complimented the chicken and greens perfectly.
We tried a variation of moussaka that used lasagna noodles, patty pan squash, loads of mushrooms and onions, and was topped with egg and feta cheese. It was a tad labor intensive, but very good. We ate the leftovers for two nights in a row. Frugal? Yes. Exciting? No.
Last night Steve was stuck at work late, so dinner was a deux. I roasted our two eggplants earlier in the day and threw them in the blender to make baba ganoush. Fresh tomatoes and jalapeños from our garden went into guacamole. I chopped up a bunch of veggies, toasted some whole wheat pitas and let Silas "dip dip dip" to his little heart's content.