In many parts of the country, salsa is some mushy tomato stuff in a jar. In reality, the definition of salsa is a mixture of chopped vegetables (or fruits) that is used as a condiment. I decided to use some of the cucumbers from this week’s box to make a salsa to serve on grilled fish. While the fish was grilling, I was “sampling” the salsa with chips, and it tasted good for that, too! Feel free to adjust the proportions to your taste. Salsa is not an exact science!
When I saw kale in the box this week, I decided I wanted to use it for a main dish. I found this recipe for One Pot Kale and Quinoa Pilaf from Food 52 and thought it would fit the bill. Quinoa is high in protein, so we used it as a main dish, but this would make a great side dish, too. I first learned about quinoa in a wilderness cooking class. The instructor said it was great to take backpacking, since it is the most balanced grain.
1 bunch kale, stems removed and leaves cut into 1 inch ribbons
2 tablespoons olive oil
½ large red onion, thinly sliced
3 cloves garlic
3 tablespoons red wine vinegar
Bring broth to boil in large saucepan. Add quinoa, cover, and simmer gently for 5 minutes.
Top quinoa with kale, cover and simmer for 5 minutes. Remove from heat, keep covered, and let steam an additional 5 minutes. (I had to return the pan to heat for a few minutes, so that all the liquid was absorbed.)
While quinoa is cooking, heat oil in a medium skillet over medium heat. Saute onion and garlic until softened.
In a large bowl, combine quinoa and kale, vegetable mixture, and vinegar.
I recently found a recipe for an Artichoke Frittata in Good Housekeeping magazine. It is a very simple recipe and tasted really good. So, I decided to try a Mexican version this week. It is a great meatless dish! One secret to this recipe is to make sure to get the egg down into the vegetables, so they cook faster.
Today, I was feeling the need for comfort food. Soup just seemed to fit the bill. I used the potatoes from the box and just a few other ingredients to make a tasty and somewhat healthier version in about 30 minutes.
We’ve had warm weather in Albuquerque, but it still feels like winter. I haven’t made stew in ages, but felt like making it this week. My original plan was to put it in the crock pot before work, but that just didn’t happen this week. I got home a little early one day, so I decided to see how long it would take to make it in the oven. It was ready in less than an hour! My husband gave it a big thumbs up.