- Snow Peas, one sandwich bag
- Baby Bok Choy, one head
- Bibb Lettuce, one head
- Spring Mix, one gallon size freezer bag
- Kale, one head
- Chard, 12 stems
- Spring Onions
- Strawberries, one quart
Meal ideas for the week: tonight we’re appending the VeganYumYum recipe for chili lime tofu and kale by replaced quinoa with rice, so we’ll have rice for a few other meals this week. We’re also doing a stir fry with baby bok choy and snow peas and rice. Stewed greens with tilapia. Another recipe from VeganYumYum for Colcannon (mashed potatoes with kale), with veggie burgers. Can I just recommend VeganYumYum for recipes if you’re overloaded with dark leafy greens? Spinach, kale, chard… she uses them all a lot – and the dishes look mighty tasty.
Tonight we’re having low-cal strawberry shortcake for dessert, and then the rest of the strawberries we’ll eat tomorrow for a snack.
2 Comments
nummy, snow peas! I didn’t plant mine in the spring — thinking about doing it in the early fall. Also, I love veganyumyum’s recipes!
The chili lime tofu recipe from VeganYumYum was a total disaster. Perhaps something’s wrong with my pan, but attempting to dry-fry tofu in a well-seasoned cast iron skillet resulted in a sticky mess so bad that there was no way to salvage it and I had to throw away the tofu. We ended up eating veggie burgers and I ended up wasting time making a mess.
Not happy. I should have known; I’ve never seen anybody suggest dry-frying tofu in anything other than a Teflon pan.
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