liamsaunt

Miso salmon bowls with udon noodles, oyster mushrooms, spinach, carrots and cilantro

The fish truck only had one container of the Martha's Vineyard bay scallops left by the time I got there, so I bought that and a container of Cape Cod sea scallops and made scallops picatta over angel hair.

Stir fry with chicken, peppers, onions, Thai basil, and a little bit of broccoli that needed to get used up.

Mini rigatoni with roasted grape tomatoes and buratta

Broccoli, potato and cheddar soup

Yes, basically. I added some cayenne pepper and garlic powder to the crushed pretzels. They were very crunchy and tasty, but a little saltier than I would have preferred. Everyone else thought they were fine, but next time I might crush up half no salt added and half regular pretzels. Last night we had quesadillas stuffed with bell peppers, spinach, onions and cheese, with some guacamole, a salsa that came in my CSA box, and a red cabbage slaw.

Caesar salad with pretzel coated chicken on top Later that night I made a small plate of buffalo wings for the guys to enjoy with the Super Bowl. Almost the entire package was the flat side, which was weird.

rigatoni with garlicky mushrooms

grouper reuben

I boiled them for a brief while, then rinsed in cold water. I finished cooking them in the sauce at the very end. It worked well. Last night, I roasted a big bag full of parsnips and then added them to an oven baked "risotto" recipe. Topped with a few scallops.

Rice noodle stir fry with broccolini, peppers, and mushrooms

Italian wedding soup with tortellini. I put multi colored carrots from my farm box in the soup, and the purple ones stained the broth an odd color. Still tasted fine though.

Lasagna and salad

Haddock poached in spicy tomato sauce with olives and capers

I sort of made it up. I just took all the beets I had from the farm box, wrapped them in foil and roasted them until they were soft. I roasted an onion alongside. Once everything was soft I removed the skins and blended them in my vitamix with some butter, salt and pepper. I used water to thin the sauce to the consistency I wanted, but you could also use cream. I have made beet stuffed ravioli, but it is kind of a pain to do. Plus, you can eat more beets if you have them as a sauce. The ravioli I used were from the store, and stuffed with spinach and ricotta. Last night, I roasted a chicken with the watermelon radishes from the farm box. We had it with mashed potatoes and roasted broccolini. Now I need to think of something that will use a lot of parsnips. I probably have 50 in my refrigerator. I do love my farm share, but this is the time of year when we do not get a lot of variety.

Ravioli with roasted beet sauce and toasted pine nuts

Tacos stuffed with a quick recipe for cheesy pinto beans I found on New York Times cooking, cabbage slaw, and guacamole Here's the beans recipe. cheesy green chile bean bake

Chicken stew with biscuits from Ina Garten's Barefoot Contessa Family Style. This is one of my nephew's favorite dinners. All the non-green brightly colored chunks are carrots. My farm box had some interesting colors of carrots this week.

Friday night I made stir fried noodles with peppers, soy braised oyster mushrooms, and omelet Last night we had baked cod with aioli from Melissa Clark's cookbook Dinner in French, served over warm marinated tomatoes and sautéed spinach

garlicky bucatini with roasted peppers, spinach, and crispy breadcrumbs

chicken souvlaki

Corn and cheddar chowder

Orecchiette with kale, spinach, white beans, and a little bit of ground spicy chicken sausage.

chicken tortilla soup

rigatoni with spicy tomato sauce and a turkey meatball