So I’m liking this posting with a week delay. Rather than speculation, I have results. This week (last week) was sort of a transition week. More summer veggies and a really great variety. Spinach and lettuces are less frequent. Summer squash is plentiful. This week included:
- 1 lettuce. Instead of salads this week we did chicken lettuce wraps. We cooked skinless chicken thighs in enchilada sauce I had frozen with a dash of homemade hot sauce. I would say this was a marginal success. The chicken was really good but it was too messy. I have yet to find a good paleo tortilla. I’ve tried coconut flour but they were too fluffy and fell apart easily.
- 3# squash. This was mostly the yellow summer squash and 1 large green zucchini. We incorporated this into “meatless Monday” by making a squash “pasta bake”. Essentially this was cooked sliced zucchini, onion, garlic, diced tomatoes and italian seasonings topped with fresh mozzarella and baked until brown and bubbly.
- 1 large onion
- Leeks. Now I love leaks. I posted my favorite preparation a while ago served with seared sea scallops. This time I quickly charred them on the grill, then wrapped them in foil with a little balsamic vinegar and let them braise on the grill for about 10-15 minutes.
- Swiss chard. We made Jacquie’s breakfast casserole again using local sausage and sweet potatoes. Went really well with the homemade hot sauce and yielded breakfast for four days this week.
- Beets. One of me and Jacquie’s favorite veggies. Nothing better than roasted beets with a little olive oil. There weren’t many so we also made roasted parsnips to go with them. Both were a great side dish for chicken Kiev.
- Cucumbers. Made some quick pickles with these to serve with a marinated and grilled flank steak.