Oops, sorry, looks like I missed last week for some reason and this week’s is a bit late. We are still getting some of the basics, but you can see the produce is down to fall/winter greens and root veggies. Check out this weeks offerings.
The menu and recipes were rather interesting this week.
Pasta Bolognese – using the gemelli, ground pork, carrots, onion, garlic and rosemary
Leek & Garlic Bread Pudding with Brussels Sprout Salad – using the French baguette, leeks, garlic, camembert, eggs and brussels sprouts
Pinto Beans and Swiss Chard Burritos – using the pinto beans, swiss chard, onions, tortillas and cheddar
I’m thinking this would be a great Chopped challenge don’t you? Make a couple of meals with the ingredients provided and whatever is in your pantry? I tend to do that quite often if I’m not really sure about the recipes that were provided that week. No one ever said I had to try them, it’s just nice to have them if you are at a total loss. It also really helps you learn how to use ingredients you’ve never tried before.
Let’s take the Brussels sprouts and Swiss chard for example. I love Brussels sprouts, but believe it or not I’ve only ever had the frozen type, boiled with lots of melted butter. You tell me, how can anyone like them if that’s the only way you’ve ever had them? Now I have these fresh ones and I know I have a recipe pinned on Pinterest that I’ve been wanting to try. What perfect timing!
I’ve never tried Swiss chard or cooked with it, but have to admit the burritos don’t sound appetizing to me. I’m not saying they aren’t great, but for me and my family, not something they would be interested in, adventurous as they are. But I know I’ve come across a few good sounding recipes, so off to Pinterest to see what I can find there.