So far, we've tried several recipes from the Week 1 Menu Plan:
- Do Chua (Vietnamese Pickled Carrot and Daikon Radish) from Red Shallot Kitchen
- Roasted Savoy Cabbage from Chocolate and Zucchini
- Butternut Squash Risotto from Yum Asia (Veg Recipe, should work on the stovetop as well, but I love making this in the ricecooker with the timer!)
- Hearty Chicken Stew with Butternut Squash & Quinoa from Cookin Canuck (Non-Veg Recipe)
- Make sure to achieve proper ratios with the Do Chua - I ended up with too little liquid, and so added boiling water. Not good. But then, I don't really care for sweet pickles, either. I probably won't try this recipe again, even following directions.
- The Roasted Savoy Cabbage (made with Napa), was really good. Tweaks for next time - a little more roasting and a little less lemon juice (go light).
- Butternut Squash Risotto is a family favorite - we use Rapunzel Herb and Sea Salt Boullion in place of stock, and I think this is our secret ingredient.
- The Hearty Chicken Stew with Butternut Squash and Quinoa was really good, and I'm having leftovers for lunch today. The Quinoa took longer than 15 minutes to cook - eventually, we covered the pot, and that made a difference.
We also used some fallback recipes through the week - old, familiar recipes that are easy to make without thinking. We made:
- Roasted Root Vegetables from Greta's Kitchen
- Vegetable Hash - 1/4" diced vegetables (potatoes, squash, and beets, but any combo would do), sauteed and salted. My 6 year old son, Ilias, didn't like this until he tasted it.
- Butter fried parsnips - delicious, and a family staple. Use salted butter or lightly salt the parsnips while frying.
- Napa Cabbage, sauteed in bacon grease (if the thought of bacon grease doesn't make you salivate, butter or olive oil work too).
- Baked squash with butter.
- Garlic sauteed spinach.
- Salad Mix - we're not big salad eaters, so this has been a nice, crispy, fresh addition to breakfast burritos and hummus wraps.
To finish off the box, I'm planning to make Winter Root Vegetable Slaw from Simply Recipes, which uses almost exactly what I have left - carrots, celeriac, parsnips, and radish (diakon)- perfect! Alternative recipes for my leftovers are:Aromatic Parsnips & Carrots from Better Homes and Gardens and Celery Root Mash from Simply Recipes is recommended as a side to Slow-roasted Pork Shoulder with Savory Apple Gravy from the same site. I hope to try these out later in the season.
I don't know about you, but I have a hard time using red onions, my default is always yellow onions for cooking. So I googled red onions, and found a couple of good sites - the Kitchn, a very informative site with a nice selection of whole food recipes, and Chow Hound. This is what I learned:
- Red Onions are Sweeter
- Red Onions are best raw (and if you soak them in water before serving, it takes some of the bite out)
- Red Onions are also great grilled or in stirfries.
- Red Onions are an acceptable substitute in cooked dishes - don't hesitate to use them if they're all you have available - but they can turn a funny color the longer you cook them, and at least one commentator thought that extended cooking affected the flavor of reds.
I'd love to hear about your box adventures this week - what recipes worked for you? What are your favorite fallback recipes? Which vegetables didn't you use?
Thanks, and have a great weekend, Everyone!