One of the first things I did with the large lovely peppers in this week’s Friends and Farms basket. I decided to wait a few days and show what I made, using what we get in our weekly selection.
What it looked like going into the oven.
My half, at lunch today.
I had made chicken with rice the other night. Had some rice with mushrooms left over. Had some leftover beef short ribs with greens, red pepper and onions, too. Mixed it all together and stuffed the largest pepper. Not your traditional sausage stuffing, but it still came out very tasty.
As for the rest of this week’s food, here is the compilation, and where it is going, or has gone.
Starting with protein and dairy. The yogurt has been opened and used to make honey mustard dressing. The eggs, already in a five egg frittata yesterday. It was served with dinner last night, half of it. The other half is Monday’s lunch. Spare ribs will probably be tomorrow’s dinner. Sausage in the freezer until I need it for a pasta dish on Wednesday or Thursday.
The rest of our individual share. Heirloom tomatoes from southern Maryland. A couple of honeycrisp apples from Bear Mountain Orchards. Spinach. Hydroponic spring mix from Baywater Greens. A red onion. Baby bok choy. And two green peppers. One the star of today’s lunch.
Tomatoes are almost gone. They were served with a black bean soup I made overnight in the crock pot. The bok choy will go into a chicken stir fry. I am thinking of making creamed spinach using yogurt one night. Spring mix and red onion definitely salad material.
Apples are already eaten. It won’t be long before all this good food is prepared and served. I need to run up to check on the slow roasting mixed peppers that will be vacuum sealed and saved for chili this winter. That other green pepper ended up on the baking sheet, with those sweet and hot peppers from the CSA.
AnnieRie Unplugged 