This Wednesday was the first day of our summer share with Sunny Hill Farm. Wow! What an abundance! We received broccoli, spring onions, romaine lettuce, spinach, cabbage, asparagus, eggs and a potted herb. So much delicious food but planning meals based on your basket can be a challenge.
I have several goals with each meal: to utilize the stores of food that I already have, to create a healthy well balanced meal, to provide a meal my family will enjoy. I am not sure that my young children would say that they ‘enjoy’ my food but certainly the opportunity is there!
- The spinach soup recipe calls for frozen spinach but you can easily replace this with fresh. Bring a large pot with 2 inches of water to a boil. Add fresh washed spinach and replace the lid. Keep a close eye on your pot. It will only take about 2 min to wilt the spinach. You can stop the cooking by draining the spinach and placing it in an ice bath. It isn’t totally necessary for this recipe. I do find it helpful to chop the cooked spinach some. I use an emersion blender to puree the soup in the pot when it is finished cooking.
Thursday – Beef and Broccoli with brown rice.
- I used beef from Sunny Hill. I didn’t have oyster sauce that the recipe called for but substituted sauces I did have and that worked out just fine.
Friday – Ham Steak, quinoa with broccoli, carrots and onions.
- The quinoa dish was one I concocted. I cooked the quinoa and simultaneously blanched 1 head of broccoli and 3 carrots. Next, I drained the vegetables and sautéed them with butter and 2 spring onions. When the quinoa and veggies were finished I combined them with 1/4 c. of feta. The ham steak was from Rumbleway.
I have linked to the recipes that I used to help you in planning your meals.