The latest thing in our weekly baskets. Foods that will work together to make a meal. Not just random, ripe, in season veggies, but well thought out combinations for exotic dinner ideas.
Sort of like Food Network and Chopped.
This week: we could do Indian or Middle Eastern foods easily.
These are the contents of our small basket from Friends and Farms.
The ideas? Butter chicken. Spiced kabobs. Chorizo, eggs and asparagus. Ribs with peach yogurt barbeque sauce. Or with peppers and onions. Lots of recipes on the web site to tempt us, too.
The proteins, to start. Eggs, chorizo, chicken thighs and country pork ribs. Dairy, this week, peach yogurt and the small container of plain yogurt. To make those Indian inspired sauces and marinades.
We were supposed to get tomatoes, but a last minute change due to availability gets us tomato puree, perfect to use in marinades and sauces.
As in seriously sized peppers.
White potatoes. Cameo apples. Broccoli. Cilantro (again, great in so many recipes).
And the bread. Kalamata olive and rosemary. One of my favorites from The Breadery.
I am having a difficult time deciding what to make first. I think there will be spiced kabobs soon, though.
One of the broccoli crowns was steamed to use with dinner tonight. And, the peach yogurt will go two places. Scones for the Mother’s Day tea (on Saturday) at the Conservancy. The rest. In peach pops. Warm weather makes me crave peach pops.
Yogurt pops are simple. Any flavor yogurt. Appropriate fruit. Blended together with a splash of simple syrup. Tomorrow, I am using defrosted Larriland peaches, and the peach yogurt we got today. I bought my cute little pop sticks at Casual Gourmet in Glenwood.
Hey, the temps are in the 80s around here. Time to think about summer food.