Week 3 included butternut squash, onions, kale, lettuce, sweet potatoes, radishes, Macintosh apples, and a few bonus goodies (chocolate chip and cherry granola and a chocolate bar with pretzel bits, both locally produced ). In addition to salads, I added kale to post-workout smoothies (my favorite combination so far is kale, blueberries, bananas, and pomegranate juice). I wanted to use the butternut squash as a pizza topping, but, instead, I roasted it with shallots and tossed it with pasta. Quick and delicious.
Week 4's basket included beets, cremini mushrooms, shiitake mushrooms, spaghetti squash, popping corn, and a cake bite from Cakelove in DC-- which was decadent and a "sometimes food."
I tackled the squash on Sunday. I've used spaghetti squash as a taco filling (trust me, it's works) and would have been happy to do that again. But, courtesy of Bountiful, which is becoming one of my favorite vegetable-focused cookbooks, the squash was served as the "noodle" in a very simple dish with meatballs (but, let's be real here, actual pasta is amazing).
|And, look, I still have kale!|