Lately, I feel like I’m finally back to regularly enjoying my time in the kitchen. It’s been a while – first baby M arrived 6 weeks early, then we were in and out of the hospital, then I had the rest of my maternity leave followed by returning to work for 3 weeks. After the COVID shut down at school, I didn’t have much separation between “work” and “home” and cooking felt like more work – plus I didn’t have the inspiration of our CSA vegetables! But now we’re a couple weeks out from remote learning and a couple weeks into CSA pick ups and I feel like I’m hitting my stride. Lots of actual recipes being made this week, including a couple new ones.
The Pick Up
snap peas, tomatoes, zucchini, Napa cabbage, kale, sweet potatoes, cucumbers, green peppers, russet potatoes
The Plan
hamburgers with cucumber and carrot sticks
stir-fried Shishito peppers (from a friend) and carrots with peanut sauce (Oh My Veggies) over rice
chard and cheddar frittata with caprese salad
sausage, kale chips and Spicy Mustard Vinaigrette Potato Salad
Zucchini-Lentil Fritters With Lemony Yogurt (Bon Appetit) with snap peas
Unstuffed Bell Peppers (Budget Bytes) with green salad containing peppers and cucumbers
Take out pizza
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