What’s For Dinner?

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!

Wednesday – Spinach Soup, fresh whole wheat bread and poached eggs.

  • 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.

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