We are now two weeks into our weekly vegetable & egg delivery from Irv & Shelly’s Fresh Picks. Two weeks ago right before our delivery I picked up a dozen eggs, which were then supplemented by our first delivery with another dozen. We diligently ate our eggs all week, knocking 9 out of the way, before our delivery showed up this week. With a bonus dozen. I’ll let you do the math but the generally correct answer is: we have a lot of eggs. So, challah happened (holla!):
Don’t worry we are having quiche tonight…..and eggs for breakfast all week long. We’ve also been enjoying all of our vegetables, some “normal” (lots of spinach), some a little more funky (swiss chard, you saucy minx you, you take up a lot of room in my fridge) to even more funky (Romanesco broccoli, HOW DO I COOK YOU?). I reintroduced myself to the art of gentle steaming with lots of garlic in the water for flavor, turning this….
A few of my friends are also getting produce boxes delivered and we’ve been swapping recipes and resources to help us creatively cook our new goodies. I thought I’d share a few of my favorites for vegetable cooking, from normal to slightly funky to….romanesco broccoli.
While we are not becoming vegetarian, we do try to eat meat-free a few times a week. We are hoping that these cookbooks (in addition to our produce boxes) help us move beyond the boring noodles and tomato sauce with vegetables dinner. How about you, any awesome vegetarian cooking resources? Or….romanesco broccoli recipes?
Seriously. What is this?