Last week, something awesome happened. The co-op we belong to had a Facebook giveaway and I was one of the winners. The prize was two big bags full of local foods. It was like Christmas, my birthday, and Thanksgiving (because: food) all rolled into one glorious day.
I can’t really put into words how much I love Willy Street Co-op. If I could wrap my arms around it and give it a hug, I would. We do nearly all of our grocery shopping there and I just love what they do for the community, I love their selection of produce, I love that they support local food makers, and I really freaking love their brownies. It’s one of the things that makes me happy to live where we do.
ANYWAY. Since we had two bags full of unexpected groceries, I decided to skip shopping for the week and use what I had gotten and what I already had on hand to make our meals instead. Which was fun! Here’s what we had:
Apple French Toast Bake from King Arthur Flour
We had a baguette from Batch Bakehouse and lots of apples to use, and since French toast is always a winner with Little Pea, I thought I’d give this recipe a try. I enjoyed it because it wasn’t cloyingly sweet and the apples got tender in the oven without becoming mushy.
Fettuccine with Kale and Mushrooms
This was a very loose adaptation of a recipe from Food & Wine—I upped the veggies and eliminated the cream and chicken. Little Pea didn’t eat the kale, which surprised me because she loves kale chips. But the rest was a hit. We are big fans of RP’s Pasta and this fettuccine was no exception. There’s just something so good about fresh pasta.
Lentil and Roasted Veggie Salad with Tahini Dressing
I make variations of this salad allllll the time because it’s easy and delicious—I cook lentils and toss them with a red wine vinaigrette and minced garlic, then I serve them with salad greens, roasted vegetables, toasted pita bread, and a homemade tahini dressing.
Crispy Smashed Potatoes from Oh She Glows Every Day
New cookbook! Woot! I love the first Oh She Glows cookbook and use it constantly, so I was super excited for the sequel. I’ve been wanting to give smashed potatoes a try for a while and now I’m kicking myself for not doing it sooner—these were awesome. They’re supposed to be served with an avocado sauce, but I used romesco sauce that we had on hand instead.
Barley with Maple Apples, Caramelized Shallots and Sage
This was my attempt to introduce a new whole grain to Little Pea and…well, she liked the apples. So at least there’s that. My husband and I really enjoyed this, though. It was something I made up on the fly, with barley, apples sautéed in maple syrup, caramelized shallots, minced sage, and an apple cider & flax oil vinaigrette.
Curried Cabbage from New South Food Co. + Trader Joe’s Samosas + Oranges
I make this cabbage recipe so often that I’ve committed it to memory at this point. It’s the perfect way to use leftover cabbage and even cabbage haters will enjoy it. This time, I threw some sliced apples in there too, which worked out wonderfully.
Cesar’s Cheese String Cheese + Banana Nut Chia Bar + Kiwi + Maple Carrot Crisp Smart Crackers
And finally, a bento lunch! This is an Oaxacan-style string cheese, although Little Pea doesn’t have the fine motor skills to pull it into strings quite yet, so I cut it into pieces for her. Still delicious! Health Warrior Chia Bars are another new favorite, so I gave her one of those, along with cubed kiwi and crackers.