This is our regular blog post where we archive the weekly recipes we curate with our grocery bags.
LIGHT, SUMMERY, COOL EATS
We anticipate a few evenings where it's just too dang hot to turn on the stove. Follow us to some flavorful meals that'll cool you down!
I saw lychee on offer from our supplier and my heart skipped a beat. If you haven't tried lychees, imagine the juiciest, sweetest flesh beneath a rough skin. Bite into the skin, peel it off, and snack on the flesh like eating a cherry. If you want to use them for a dish, this lychee ceviche caught my eye!
Some nights, all you wanna do is snack on the couch and pass that off as "dinner". This cowboy caviar fits the bill! It's got protein-packed black eyed peas, sweet corn and fresh veggies. You can grab a pack of corn tortillas from our add-ons and make fresh tortilla chips!
How about a peach and tomato salad? You can grow this salad with a little bit of your bunched arugula.
OOEY GOOEY & CREAMY
Creamed spinach pasta is a good way to use up your local savoy spinach this week. I've been preaching for this local spinach, such a good value buy!
Grating some squash inside a grilled cheese? I had to see it to believe it... luckily, the pictures on Smitten Kitchen are all I needed to get on board! Try this grilled cheese with summer squash or zucchini, whatever you got on hand!
ASIAN INSPO
This baby bok choy salad with sesame dressing caught my attention with the grocery store ramen crispies. RAMEN CRISPIES!
This spicy tofu with pickled shiitake mushrooms looks amazing. Do not be intimidated by the long list of condiments you might not have at home. I don't have wakame or black bean paste at home but we do have rice vinegar, soy sauce, honey and sesame oil in our Rebelle pantry for you to add on to your bag. Just work with what you have and taste as you go!
This lime & lychee custard looks like a super easy dessert idea. Try it out!
PACK YOUR FRIDGE WITH SOME PRESERVED FLAVORS
We love some good preservation techniques here! Make some of these pickles and condiments that'll keep good for a few weeks.
These lightly spiced pickled cucumbers can be a fun formula to riff on. How about adding some thin sliced carrots too?
I play fast and loose with pesto recipes and work with whatever fragrant, pungent greens I have on hand. Arugula pesto is TOTALLY a thing and this mature bunched arugula will pack a punch.
Quick-pickled red onions are such a great topper for tacos, rice bowls and improvised salads!