Green Beans - 1 pound
Red Onions - 2
Peppers: 1 Bell, 1 Lipstick
Bright Lights Swiss Chard - 1 bunch
Eggplant - 1
Basil - 1 bunch
Tomatoes - 2 slicers and 4 plum tomatoes
Sungold Cherry Tomatoes - 1 basket
Serrano Hot Peppers - 4 if you like
My favorite part of this is the "if you like" for the hot peppers. There is a swap table, people.
My favorite part of this is the "if you like" for the hot peppers. There is a swap table, people.
Chard
I'm feeling something warm and savory. Here are few gratins that look tasty. Though here are some dips that use chard: healthy and not so much. I could probably use chard in spinach dips as well.
Eggplant
Do you need to ask? Baignan Bharta! I wish these had been purple, the white ones are so sweet.
Tomatoes
I said I'd make more candied tomatoes for a party and I probably will, though I'll most likely need to buy more to get a reasonable amount for people. Bruchetta topping would work well again as finger foods...or maybe I can make a salsa? Here are some a few sources: Alton Brown, Martha, Macheesmo, The Kitchn (cooked), The Kitchn (pico).
Green Beans
I've never made a green bean caserole, is it bad that I really want to? Beyond that the trend seems to be to roast them: honey mustard glaze, balsamic glaze, lebanese, with parmesan, with onions and nuts, oh hey- a slaw!
My habit is to eat them raw, maybe with a little hummus. It's tempting to just use them in a crudite platter.
Red Onions
A few recipes I have so far use red onions. I'm generally not a fan, as they have such a strong flavor, but I think cooking the hell out of them helps. We'll see.
Peppers
I still have a pepper left from last week- gonna make that jam, I promise. Also still haven't used up those hot peppers from last week, so anything not put in a salsa will most likely be sprinkled throughout recipes for heat.
Basil
I say this every week, but pesto. Promise. I'm storing it better, so hopefully it'll last longer, too.
Eggplant
Do you need to ask? Baignan Bharta! I wish these had been purple, the white ones are so sweet.
Tomatoes
I said I'd make more candied tomatoes for a party and I probably will, though I'll most likely need to buy more to get a reasonable amount for people. Bruchetta topping would work well again as finger foods...or maybe I can make a salsa? Here are some a few sources: Alton Brown, Martha, Macheesmo, The Kitchn (cooked), The Kitchn (pico).
Green Beans
I've never made a green bean caserole, is it bad that I really want to? Beyond that the trend seems to be to roast them: honey mustard glaze, balsamic glaze, lebanese, with parmesan, with onions and nuts, oh hey- a slaw!
My habit is to eat them raw, maybe with a little hummus. It's tempting to just use them in a crudite platter.
Red Onions
A few recipes I have so far use red onions. I'm generally not a fan, as they have such a strong flavor, but I think cooking the hell out of them helps. We'll see.
Peppers
I still have a pepper left from last week- gonna make that jam, I promise. Also still haven't used up those hot peppers from last week, so anything not put in a salsa will most likely be sprinkled throughout recipes for heat.
Basil
I say this every week, but pesto. Promise. I'm storing it better, so hopefully it'll last longer, too.
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