We get fresh produce from Farmshare and rather than let it go to waste, I'm tasked with figuring out how we can use it.
This month alone we've gotten fresh tomatoes, which were processed and frozen, and we used some fresh as well, in a salad. Then there were the cases of eggplants, green peppers and now this week, we've got zucchini and cucumbers.
What do you do when you have a lot of veggies to use up?
A couple of weeks ago I used some of the tomatoes in a salad, as well as some of the peppers.
Last week, we had a baked eggplant dish, which used some of the eggplants along with some of the tomatoes we'd processed. (I've got bags and bags of tomatoes just waiting, waiting in the freezer to use at a later date, along with some more frozen green peppers.)
This week, I decided we'd have some stuffed green peppers, carrot salad and a biscuit. A nice safe, appetizing menu.
Well, that menu got changed up, just like on Chopped, or is it Cutthroat Kitchen?
A big monkey wrench was thrown into the mix, in the form of some cucumbers as well as some zucchini.
Boxes and boxes of both.
So the lunch today consisted of not only Stuffed Green Peppers with a Creole Tomato sauce, Carrot Salad, Quick Pickled Cucumbers, Zucchini Sticks and a lovely Rosemary Olive Oil roll.
Last week we had Mojo Pork with Black Beans and Rice, an Eggplant Bake as well as some offerings for our vegetarians in the form of Black Beans and a separate dish of rice. We also served Banana Bread and Chocolate cupcakes for dessert.
I made some Banana Bread, Chocolate Cupcakes with Cherry topping, and some yellow cake.
And this week...
And the finished plate. A lovely stuffed pepper crowned with the Creole Tomato Sauce, some Zucchini Sticks, Carrot Salad, Quick Pickled Cucumber Coins and a delicious Roll.
We done good this week.
They, along with all the other people who cut and serve the desserts, wrap the cutlery, make the tea, coffee and generally get us set up to serve lunch to however many people show up.
They are all amazing.