This is our regular blog post where we archive the weekly recipes we curate with our grocery bags.
✨This week’s recipes✨
LET'S START WITH BRUNCH IDEAS!
Eggs are one of our favorite foods around here. Grab a dozen of our Pat's Pastured eggs, and let's get crackin'!
This recipe for Poached Eggs with Cubanelle Peppers & Mushrooms from Chef Tony Maws of Craigie on Main (Cambridge, MA) looks incredible. Use your oyster mushrooms here!
From Jessica Koslow of Sqirl (Los Angeles, CA) comes this recipe for green shakshouka. Instead of swiss chard, use your spinach and any other hardy green you have.
This vegan-friendly banana French toast has just 5 ingredients. Sounds pretty easy to me!
VEGGIE-FORWARD SIDES
OK so we've plugged the kale caesar and the celery caesar... Have you tried broccoli caesar salad? It's time you do!
Braised leeks might be my favorite way to have these onion relatives. The green tops can also be braised along for zero waste!
WEEKNIGHT DINNERS
This Ratatouille pasta recipe is one you're going to riff on all summer long, I guarantee it. Use your zucchini, squash, eggplant & tomato here!
This orzo with yellow squash, mushrooms & pine nuts also sounds like a beautiful dish. I don't have pine nuts at home, so I'll sub hazelnuts. You do you, honey.
Picadillo-stuffed cubanelle peppers are a Latin-American inspired twist on regular ol' stuffed peppers. I suggest making ground beef picadillo & white rice for dinner, then using the leftovers for the stuffed peppers the next night.
We looooove this recipe for sesame tofu & broccoli: make it vegan or add animal proteins if you wish, serve over rice, and most of the ingredients are available in our pantry for add-ons!
SAVE ROOM FOR DESSERT!
I'm excited for these plums. Try making a baked plum pudding and throw in whatever cherries you have left over from last week. Stone fruits all get along pretty well! OR use your plums to make a galette with your strawberries. Bon appétit!