Food In Many Forms

This weeks' 1/2 share included: - Kale - Zucchini - Summer squash - Cucumbers - Arugula - Radicchio - Salad greens - Carrots - Golden beets We had an unexpected house guest last week, which took up most of our time, and prevented us from doing a lot of cooking. However, he did make us a beautiful Greek dinner his last night in town, and the tzatziki was a great way to use the cucumber and dill. Now it's Sunday, and most of the vegetables are still taking up space in the fridge. The squash needs to be cooked, salads need to be made. Dinner was Greek-themed wraps to use up leftover chicken and tzatziki, as well as greens and cucumbers from the share. The kale had to go, so I washed and (thoroughly) dried the kale, tousled them with some olive oil and salt, and threw them in the oven at 300 degrees. After 10 minutes, I rotated the baking sheet and then gave it another 10-15 minutes. Once they were nice and crisp, I sprinkled on some garlic powder. The golden beets were to challeng...

I'm in week 2 of meal planning for the new year. But I realize after week, that I really only need two or three recipes to hold me over for the week. Last week it was tuna antipasto, French lentils, and homemade hummus. This week, I have quinoa salad and avocado sandwiches planned, which may be plenty since it's also restaurant week :) This Mediterranean edamame salad was super delicious - but maybe next time I will buy the pre-shelled edamame. Ingredients 1/2 cup uncooked quinoa, rinsed and drained 1 cup water 1 package frozen edamame 2 medium tomatoes, chopped 4 cups fresh arugula/ spinach mix 2 Tbsp olive oil 2 Tbsp lemon juice 1/2 cup crumbled reduced-fat feta cheese Dried basil, salt, pepper, to taste Directions In a medium saucepan, combine quinoa and water. Bring to boiling; reduce heat. Cover and simmer on low for about 15 miutes or until quinoa is tender and liquid is absorbed, adding edamame the last 4 minutes of cooking  In sm...