Y’all, I get really excited about these boxes, OK? So I’m going to keep posting about them until the novelty wears off. As I mentioned in my last Misfits Market post, the deliveries for this service are delayed across the country, so I had to wait a full 11 days to receive by second box. I literally squealed with joy when the FedEx man dropped it off at our doorstep.
Here’s what box #2 contained:
- kabocha squash
- poblano peppers (nooo!)
- Red Delicious apples
- green beans
- butternut squash
I was most excited about the kabocha squash, green beans, and cabbage; I was not so psyched about the poblano peppers (again) and eggplant.
Here are some of the things I ended up making with the produce:
salmon burgers with goddess slaw + green beans (cabbage, green beans)
lemon chia muffins, adapted from Healthy Mama Kris (lemons)
kale, mushroom, + cheddar frittata w. grapefruit (kale)
steamed kale w. eggs + everything bagel seasoning (kale)
chicken chili (poblano peppers, onions)
eggplant pizzas w. turkey pepperoni adapted from Eating Bird Food (eggplant, onions)
burger bowls w. cajun-seasoned butternut squash and turnip fries (butternut squash, turnip)
Although I didn’t photograph it, the big winner this week was the kabocha squash–Seth and I couldn’t stop eating it. We dug into it as “dessert” one night (I mixed it with Greek yogurt and pecans), and I also used it as a smoothie ingredient. Amazing.
I still can’t figure out these dang poblano peppers. I used one in the chicken chili I made, bracing myself for a super spicy dish…and it wasn’t spicy at all. These things are so unpredictable.
We were pleasantly surprised by the eggplant pizzas. Typically, eggplant is an vegetable that just doesn’t behave like all the others–you can’t just throw it in the oven with some olive oil and end up with a tasty side dish. But this recipe ended up great.
Our next box just arrived late last night, so I’ve got some meal planning to do for the next week.
What are you cooking lately?