Tomatoes - 4 plum, 4 slicers
Sungold Cherry Tomatoes - 1 basket
Peppers - 1 large bell
Bright Lights Swiss Chard - 1 bunch
Thyme - 1 bunch
Cabbage - 1 head
Collards - 1 bunch
Celery - 1
head
Shallots - 4
Hot
Peppers - Serrano - 4
This is a tough one. Not so much the ingredients, but the fact that I was booked solid Tuesday after work so I took a late late lunch and picked it up myself as soon as they opened. It lived (as well it could) in the work fridge until I could take it home Wednesday. Hence the lateness.
Tomatoes
Someone once fortold I'd get tired of tomatoes. Clearly this person didn't know what they were talking about. I'd be happy eating them like handfruit, but as I'd like to push myself, here are some new things: roasty cherry, frittata, stuffed.
The cherries have been going bad very quickly (I actually remade that candied cherry tomato dish for the party, but ended up having to use tomatoes from the store, so haven't posted), so those were eaten up before I got them back to my place for pics.
Peppers
Ok, so the leftover pepper from 2 weeks ago was just a snack. I still have a few serranos from last week and a bell. Promise promise I'll try to make the jam this week. The vinegar certainly has had enough time by now to infuse.
Chard
Yay for some leafy. I guess I'm on a smitten recipe kick: white bean stew (bonus for shallots and thyme). Or that gratin all the kids are talking about. Or a different one.
Thyme
Useful with tomato, and a few other dishes I have linked here. A little miffed as I'd actually bought thyme last week and still have some in my fridge. Womp womp.
Cabbage
It's been a bit, cabbage. Should I retry that curry? Or hey, there's an onion marmalade, pepper tart, or onion tart.
Collards
While the standard southern collard is tempting, as I've never made it, I know from experience I don't like it. Here's a veggie one, and one with farro. I think I'd like to try the first, as well as something that cooks it less, to get that flavor variation.
Celery
These are skinny, leafy celery. Pan cooked with tomatoes, risotto, braised with tomato and pancetta, chunky soup (and pesto!), simple braise, crunchy topped braise (bonus for thyme, shallot).
Shallots
Left these at work, whoops! Most likely will just integrate into other dishes (like the celery and tomato above). Not enough to do something super special. Or! scrambled eggs. Of course.
This is a tough one. Not so much the ingredients, but the fact that I was booked solid Tuesday after work so I took a late late lunch and picked it up myself as soon as they opened. It lived (as well it could) in the work fridge until I could take it home Wednesday. Hence the lateness.
Tomatoes
Someone once fortold I'd get tired of tomatoes. Clearly this person didn't know what they were talking about. I'd be happy eating them like handfruit, but as I'd like to push myself, here are some new things: roasty cherry, frittata, stuffed.
The cherries have been going bad very quickly (I actually remade that candied cherry tomato dish for the party, but ended up having to use tomatoes from the store, so haven't posted), so those were eaten up before I got them back to my place for pics.
Peppers
Ok, so the leftover pepper from 2 weeks ago was just a snack. I still have a few serranos from last week and a bell. Promise promise I'll try to make the jam this week. The vinegar certainly has had enough time by now to infuse.
Chard
Yay for some leafy. I guess I'm on a smitten recipe kick: white bean stew (bonus for shallots and thyme). Or that gratin all the kids are talking about. Or a different one.
Thyme
Useful with tomato, and a few other dishes I have linked here. A little miffed as I'd actually bought thyme last week and still have some in my fridge. Womp womp.
Cabbage
It's been a bit, cabbage. Should I retry that curry? Or hey, there's an onion marmalade, pepper tart, or onion tart.
Collards
While the standard southern collard is tempting, as I've never made it, I know from experience I don't like it. Here's a veggie one, and one with farro. I think I'd like to try the first, as well as something that cooks it less, to get that flavor variation.
Celery
These are skinny, leafy celery. Pan cooked with tomatoes, risotto, braised with tomato and pancetta, chunky soup (and pesto!), simple braise, crunchy topped braise (bonus for thyme, shallot).
Shallots
Left these at work, whoops! Most likely will just integrate into other dishes (like the celery and tomato above). Not enough to do something super special. Or! scrambled eggs. Of course.
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