Veggies from week 6 did not all get eaten. I forgot to eat the tomatoes before they went bad. And I hadn't eaten the lettuce, either, but I incorporated it last week.
Last week, we got:
- 6 Cucumbers
- 4 Squashes
- Lettuce (Green Romaine and Green loose-leaf)
- Swiss Chard
- Red Onions
- Green peppers
Lettuce soup made an appearance yet again - I had some left over from the previous week, so I made a giant batch and froze some. I simultaneously like lettuce soup for simplicity and flexibility, but it's starting to get old, so I need to figure out something else because the lettuce just keeps coming.
I sauteed some squash, but most of the squash, cucumbers, and green peppers all got eaten raw, dipped in ranch dressing or garlic scape hummus. It was a lazy week where veggies were concerned, and I didn't feel much like cooking. It also helped me eat healthier at my desk, which has been a challenge lately.
My favorite dish of the week was roasted beets with ricotta cheese. Even though the beets took much longer to roast than I had anticipated, that was a delicious lunch. Cheese is tasty, but who knew it could be a very filling protein component to a meal? (Answer: probably half the internet, but I think the story of this blog is me figuring things out that half the world already knows). And beets. I've eaten beets before, all pickled, and though I liked them they were more accents. As the center-piece to a meal? SO. GOOD. And super easy to cook, too.