This Week in Recipes: One Harvest Box, Six Delicious Meals.
Since I knew I’d have no energy to shop after the 12 hour drive back from Cape Cod, I set myself up with a Hungry Harvest box. You can customize your box now, so I was able to pick out a bunch of my favorite things!
All of this delivered to my door for less than $20:
- 1 Avocado
- 1 dozen Jumbo Cage-Free Eggs
- 1 head Broccoli
- 1 lb Brussels Sprouts
- 1 Butternut Squash
- 1 lb Candy Striped Beets
- 1 bunch Collard Greens
- 1 Orange
- 1 lb Zucchini
- 1 lb Sweet Potato
And we put it to very good use! Here’s what I made last week:
As soon as I got home Sunday night, I set out to make summer squash fritters with the zucchini and sweet potato and black bean stew using the sweet potatoes and the collard greens (in place of the spinach, and I actually like this substitute a lot because the greens are firmer, so they don’t wilt as much as spinach would). We buy diced tomatoes and black beans in bulk at Costco, so we almost always have everything we need on hand to make this stew!
The summer squash fritters are a breakfast favorite. I eat them for breakfast, with Aidell’s apple chicken sausage – another Costco bulk item!
With the butternut squash and the other half of the collard greens (again, in the place of spinach) I made this Thai butternut squash red curry. This was super delicious over cauliflower rice. This was a great dish, but next time I might add some chickpeas for more protein.
Aren’t these candy cane striped beets gorgeous?! And perfect for the holiday season, which is officially upon us! Seriously, tonight is my only night all week where I don’t have something on the calendar. December is pretty much over!
With those, I made this pumpkin polenta with balsamic roasted beets! A fun recipe, but probably not one I’ll make again.
I still had two sweet potatoes left and a couple crowns of broccoli, so I decided breakfast for this week would be a sweet potato and broccoli frittata. I added two links of Aidell’s chicken sausage, and served with Brussels sprouts! Well, until I came home from a holiday party Saturday night, and in the absence of potato chips decided they would be a good option at 3am. I drunk eat Brussels sprouts, who am I?
Since the butternut squash was giant, I still had some leftover! I googled “can you freeze butternut squash” and was pleased to find out the answer was “yes!” I used the remaining butternut squash in this tasty butternut squash and black bean enchilada skillet. Just look at that cheese…
One box, six recipes. Not too bad!
