Today's haul

broccoli, lettuce, peas, scallions, bok choy, red chard, cucumbers, daikon, pint of blueberries



Today's lunch

Brown rice with leftover Kohlrabi slaw (enhanced with carrots and peas)

Last of the cherries



Rot Alert:

cucumbers, 5 from last week

Antipasto Bento Dinner and Teriyaki Chicken Balls lunch

Last night I was pretty beat. In the morning, I threw this together in the rice cooker.

No Think Lunch
8 Aidell's teriyaki chicken meatballs (costco)
1 C sushi rice
1 1/4 C water
pinch of salt
Spicy Radish Leaf Furikake (made last week, all CSA)
Kohrabi & Bok Choy Slaw (made last week, all CSA)
Cherries (CSA)

Chuck frozen meatballs in rice cooker (preferably touching the pan), add rice, salt and water around the balls, flick the switch and go back to bed. An hour later, jump out of bed, pack rice and meatballs in 2 lunch boxes, add slaw and a couple of tablespoons of radish furikake. Pack cherries in 2 other containers.

Antipasto Bento Dinner
Ok, I really should have taken a picture of this. Since I didnt, imagine this: a black bento box (think lunch at sushi palace) packed with caprese salad, carrot sticks and radishes, olive salad, pickled beet salad, and fresh cherries. I put it together after work, but BB and I were to tired to eat. So we had it for tonights dinner. Most of the items were not from the CSA (indicated by /).

/Homemade Pickled Beet salad (beets, onions, vinegar)
/Caprese (tomato, smoked mozzarella, basil)
/carrot sticks
/olive salad (straight from the bottle)
Red Radish halves
Cherries

Dish & Bitch
lunch:
rice cooker pot and lid
rice paddle
spoon
2 larger lunch containers
2 smaller containers (for cherries)
2 forks

dinner:
Cutting board
knife
2 spoons
2 bento boxes with lids
2 glasses for seltzer
2 forks

Happy Interdependence Day

Well, we went away for the holiday, and it's taken a bit of time to get back into the routine.

Before leaving, I made cherry amasake pudding. It's pretty good. Amasake is rice milk, so this is suitable for vegans or those who are lactose intolerant/ dairy allergy. The original recipe calls for unsweetened amasake, so it can be considered sugar free. I admit, I added a 1/4 C sugar for my sweet tooth.

Cool Amasake Cherry Pudding (from The Changing Seasons Macrobiotic Cookbook by Aveline Kushi and Wendy Esko)

1 quart amasake (rice milk)
pinch of salt
1/4-1/3 C kuzu (arrowroot starch) or scant 1/2 cup of cornstarch
1 c cherries, pitted and halved

Dissolve starch in a little amasake, then add to remaining amasake in a suitably sized pot (add sugar here if desired). Bring up to a simmer, slowly, whisking occasionally. Simmer for 2 or 3 minutes, until thickened. Let cool a few minutes then stir in cherries. Pour into dessert dishes and chill.

Dish & Bitch
Pot
measuring cup
cutting board
knife
wooden spoon
pot
6 custard cups

Thursday July 2 Share

This week's haul:
scapes
bok choy
red chard
Snow peas
2 kohlrabi
2 summer squash
5 cucumbers
2 qts cherries

And the Rot Report- what's left from last week:
snow peas
!1/4 head of romaine!
1/2 head Bok Choy
red radish
white radish
scapes
green onions
kohlrabi

Comfort food

Thursday's Meals

Potato and Egg Hero Redux
When I was a kid, my dad took my brother and I fishing. Sometimes we'd fish from a very small boat, sometimes from the beach. On early mornings, we'd stop at the local deli and buy a potato and egg hero to share. It was huge, made with an entire loaf of bread, and delicious.

1 tsp each butter and olive oil
2 fingerling potatoes, finely diced
1 large green onion, thinly sliced
1 small garlic scape, thinly sliced
salt
pepper
2 eggs, beaten
2 slices cheddar cheese
1 large pita, split into two very thin rounds

Over medium high flame, heat butter and olive oil in a small cast iron pan. Add onions, garlic and potatoes, add a pinch of salt, then cook until golden brown. Pour eggs over vegetables in pan, and lower heat to medium. Sprinkle with black pepper, cover and let cook a few minutes until set is set. place 1 slice of cheese to top of eggs, and place pita half on top. Flip out of pan onto cutting board, pita side down. Top with the remaining slice of cheese and pita. Let cool for a few minutes, then cut in half and pack in wax paper bags to go. Serves 2.

THE DISH REPORT
cutting board
knife
bowl
frying pan
spatula

LUNCH
Rice Cooker Jambalaya
olive oil
2 small green onions, sliced
1 garlic scape, minced
1 white turnip, diced
1/2 green pepper, diced
2 soy chorizo links, sliced diagonally
1/2 T Old Bay seasoning
3/4 C short grain brown rice
2 T tomato paste
2 1/2 C chicken broth

Turn on cooker and add olive oil. Add vegetables to rice cooker and cook until softened. Add soy-rizo slices and continue to stir/ saute until golden. Stir in Old Bay seasoning and continue to cook. Combine broth, paste and rice, stirring to dissolve tomato paste, then pour into cooker. Stir until combined. Cover and cook until the cooker finishes its cycle, stirring occasionally. Let cool and pack into bento boxes. Serves 2.

THE DISH REPORT
Knife
cutting board
wooden spoon
rice cooker bowl and lid
2 bento boxes

Well, I'm skipping the pictures for this post. I'm going to try and recruit Barnacle Bill aka Muscles aka dear husband, to take future pictures. He is talented with a camera.

Wednesday night, he made dinner:

Barnacle Bill's Salad served with Sourdough toast with BB's artichoke pesto

Romaine lettuce (csa)
red radish (csa)
green onions (csa)
green pepper
carrots
chickpeas
blue cheese dressing


The Dish Report
Large bowl
salad spinner
cutting board
knife
2 bowls
1 small plate
2 forks
1 spoon
1 butter knife

Enchanted Broccoli Bentos

Looks like a lush green Northeastern forest? Hm.

After some hemming and hawing over what to make for lunch, I decided to use the !russian kale! and the broccoli before it earned the !rot alert! tag. Based on Mollie Katzen's recipe, "The Enchanted Broccoli Forest" from the cookbook of the same name.

1/2 T olive oil in rice cooker

1 scape, finely chopped

1 large scallion, finely sliced

Russian kale, finely chopped

broccoli stems, chopped

pinch of salt

2 T? lemon juice

spoonful of Barnacle Bill's artichoke pesto

pinch of crushed red pepper

freshly ground black pepper

3/4 C brown rice
1 1/4 C water

Turn on the rice cooker, add oil and saute scape, and chopped broccoli stems until tender. Add salt and kale, cover and steam until wilted. Add rice, and let cook a minute or two, stirring when you feel like it. Add lemon juice, BB's pesto and peppers. Stir to combine. Add water, stir again. Cover and cook until done. When the switch turns off, place broccoli florets on top of the rice, then cover to let steam.

Carefully remove florets from rice and set aside. Divide rice between two containers, smoothing the rice. Poke the florets into the rice to form the forest.. Yeah it's supposed to look like an enchanted forest.

THE DISH REPORT

cutting board

knife

4 C glass measuring cup (staging area for veggies, measure rice, water)

Rice cooker pot and lid

spoon

2 lunch containers

2 sporks for lunchboxes

LAZINESS QUOTIENT: HIGH
Few dishes, some chopping, set it and forget it.