Thank you so much for your kind comments on my last post!
I love my veg box. The home delivery service, Boston Organics, brings vegetables and fruit to me every other week. I do all of my food shopping on foot and can only carry so much. I eat so much better when my fruit and veg is taken care of. And it's fun trying new recipes to use whatever arrived.
Lately I've been getting lots of dark leafy greens and sweet potatoes. A big bunch of callaloo was turned into this Jamaican stew of the same name (recipe here--it can also be made with spinach). I tend to cook for an army and eat the same thing for days. In order to mix things up a bit, I've made the freezer my friend, and in goes the callaloo or vats of minestrone or lentil stew.
One of my favorite summer recipes, using summer squash, zucchini, tomatoes and basil is Super Quick Tomato Basil Cream Pasta. I double the recipe of the tomato-cashew sauce and freeze some. Instead of pasta, I use a vegetable peeler (you can use a mandoline if you want to get all fancy) to make “noodles” of summer squash or zucchini (or both as here) This summer I have been eating lots of homemade 'ice cream.'
For a single serving, put a chopped up frozen, very-ripe banana in a food processor with about 8 frozen cherries, add ½ teaspoon vanilla extract and 1 teaspoon cocoa. Blend until there are no lumps (it'll be the texture of soft-serve ice cream). If I want it sweeter, I also blend in a teaspoon of agave nectar. Voila, a chocolatey dessert with virtually no fat!
I'll save 'baking with my veg box' for another post.