Wednesday is Delivery Day!
I was delighted to get my Produce Box early today. Why? Because that means we can have watermelon with lunch!
This weeks contents include a personal Watermelon, a pint of Blueberries, 7 Peaches, 2 Bell Peppers, a basket of Roma Tomatoes, Butternut Squash, 4 small Japanese Eggplants, 2 small White Eggplants and 2 Pickling Cucumbers.
Our family schedule this week keeps us apart for a few nights which in turn means leftovers Wednesday (to make room in the fridge) and possibly take out Thursday.
So the watermelon will be gobbled up with lunches, breakfast and snacks along with some of the peaches. Over the weekend I will make fresh Blueberry Muffins.
Our first meal made with our Produce Box will not occur until Friday with Eggplant Parmesan and homemade sauce using the 2 white eggplants, a pepper and the roma tomatoes. I will be making my tomato sauce for the first time. I altered the sauce recipe by using 10 tomatoes in the puree and 3 for the chopped tomato, 1 tbsp dried oregano, 1 tbsp dried rosemary, and 1 tbsp of basil. I actually forgot to pick up celery at the market so I omitted them. After 2 hours of simmering I added 2 tsp of ground pepper and 1 tsp salt. Since my family isn't especially fond of chunky sauce, I used a potato masher to smooth out some of the chunky pieces. The sauce was a success! And the white eggplants delicate flavor enhanced the meal. Husband gave it 2 thumbs up!
Saturday I will be using a fellow Produce Box's recipe for Peach Chicken using the rest of my peaches. We will have Garlic Grilled Red Potatoes and green beans with dinner. I hope to get those ingredients at a local farmers market, DJ's Berry Patch or Western Wake Farmer's Market.
Sunday I will make Butternut Squash Risotto with Shrimp and possibly a side salad or loaf of bread. I have made risotto in the past with pleasing results. I am eager to taste how this recipe will turn out.
Monday will be marinated chicken fajitas using the marinade from the steak fajitas we had last week. I told you it was DELICIOUS! Along with grilled peppers (from my Produce Box) and onions. I'm also thinking of a corn and bean salad again if I can find a different recipe or modify and tone down last weeks side. UPDATE: I found a Black Bean Salad recipe which I will make Monday.
Tuesday is Asian Peanut Noodle Toss.
Taste of Thai Peanut Noodle Toss Recipe
1/2 Box (8 oz) Rice Noodles
1 TBSP oil
3 cups favorite vegetables chopped (I used 3 of the Asian eggplants, the last pepper & a squash from our garden)
1 tsp Salt
1 13.5 oz can of Coconut Sauce
1 packet (both inner envelopes) Peanut Sauce Mix
1 1/4 lbs chicken or beef thinly sliced
Soak noodles according to stir fry directions. Heat oil in wok over medium high heat. Add vegetables, salt and meat. Saute 3 minutes. Add coconut milk and peanut sauce. Mix. Bring to boil while stirring and boil 3 minutes. Add drained noodles and combine. Cook while stirring until noodles are firm but tender. Add peanuts for garnish.
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