Cook Like Chuck

Week 14

• Tomatoes – So many tomatoes! I made salsa, caprese salad, pan con tomate, and then canned the rest.
• Arugula, lettuce, cucumbers, zucchini, and peppers – Lunch salads!
• Leeks, squash, and peppers – I tossed these with cornmeal and pan fried them in a cast iron skillet. This is one of my favorite summer side dishes that my mom makes.
• Potatoes and leeks – Breakfast skillet.
• Leeks – Added to a breakfast frittata with sausage.
• Cantaloupe – I’m currently soaking the chunks of melon in vodka to make a traditional crema di meloncello.
• Parsley and garlic – I added them to a sausage and lentil soup.
• Basil – Caprese salad and grilled peach salad.

Week 15

• Arugula, tomatoes, lettuce, carrots, red onions, peppers, cucumbers, and scallions – Lunch and dinner salads. Primarily taco salad this week.
• Yellow Beans and tomatoes – Alice Waters’s green bean and tomato salad
• Tomatoes – Combined with some of the previous week’s tomatoes and canned
• Potatoes – Half were put in a breakfast skillet, half were roasted for dinner.
• Squash and a pepper – Another corn meal squash fry. This time with leftover polenta instead of the corn meal. Mushy, but good!

Week 16

• Leeks, carrots, eggplant, and beans – Cut up and simmered in a green Thai curry sauce.
• Leeks and kale – Added to a breakfast frittata with sausage.
• Spinach and carrots – Some chopped up and frozen. We are getting a lot of carrots right now!
• Lettuce, squash, kale, beans, cucumbers, tomatoes, and peppers – Salads.
• Garlic – Saved for the fall.

Week 17

(This week!)

• Tatsoi, mini bok choi, squash, beans, and a few carrots – We’ll probably make a quick salad out of them. If not, I’ll throw them in a stir fry.
• Carrots, beets, and potatoes – Roast these for a side dish for some NY strips I picked up on sale at Stew Leonard’s this evening.
• Onions – Save them for whenever I need an onion.
• Tomatoes – Quite a few here, but we’ve become used to using them in salads, stews, and salsas.
• Tomatoes and squash (alternative) – Perhaps this week I’ll make some pasta and toss them in. Probably sausage as the protein, as that is what I have on-hand.