I’m still struggling to adjust my meal planning around my schedule. I keep ending up with ingredients for something I don’t wind up making that week. Sometimes this is a problem, other times not. My CSA started two weeks ago, so I think that might help – soon enough I’ll just start throwing vegetables together with a grain and beans and calling it a meal.
Braised Coconut Spinach & Chickpeas with Lemon
This was very good, but you definitely don’t want to skip on the lemon juice at the end – that really changed the flavor profile of the dish. My only change was to omit the pepper, and to use regular spinach (chopped) instead of baby spinach. This came together very easily and was really yummy over the baked sweet potato. Very filling and satisfying dinner.
Sweet Potato, Ricotta & Arugula Flatbread
This was OK but was missing a high note, at least for an entree. I used a total cheater pizza crust for this (a prebaked crust from Whole Foods) and also used my basil puree instead of thyme, as I couldn’t find any. I think this could benefit from a spike of something salty – I had meant to put bacon on it but forgot to make some.
Lemon, Olive and Parsley Quinoa Cakes
Very light and delicious, and pretty easy to put together. I omitted the parsley because I forgot to get it, and served this with a salad of arugula, tomato and avocado with a lemon vinaigrette. I think this would be a great thing to make up on the weekend and keep in the fridge for easy dinners that week. Note that this makes a lot and I couldn’t get through it all. Next time I think I’ll halve the recipe.
Quinoa and Avocado Salad
This was quite good. Next time around I’ll add more dried fruit, because I’d like a little more of that punch of sweetness. And if you’re planning to make this and eat it over the course of several days, you might want to hold back the avocado and add it individually to each serving. I found that by the end of the week the avocado bits were mostly mushy, and also mostly an unappetizing color. Oh, and the vinaigrette was really tasty and I think would be great as a dressing in a lot of different types of salads.
Lemon Garlic Chicken and White Bean Stew
This turned out to be kind of boring. I tried adding some tabasco to one serving, but that wasn’t quite right. The last couple of servings I ate I included some soy sauce, which was pretty nice. A recommendation if you try this – don’t just add the amount of cornstarch called for. Start with a little and let it cook to see how it goes. I found that it made it set too much, and especially if you want this to be stew-like, it’s too much cornstarch, at least for how much liquid I had left. This may have been boring but I do think this was good way to cook chicken without heating up the kitchen, so I will probably play around with this method again this summer. Oh, I and I cut down the cooking time by cubing up the chicken before I put it in the pot – I think I decided it was cooked at the two-hour mark and then carried on with the recipe from there.
Asparagus, Leek & Gruyere Quiche
This was very easy to make (not least because I buy pie crust for this kind of thing) and quite tasty. I accidentally added a bit too much pepper, but it’s still good. Very light and travels well for lunches.
Strawberries and Cream Biscuits
Oh my, how delicious. I ate several and froze the rest, individually wrapped.