This is our regular blog post where we archive the weekly recipes we curate with our grocery bags.
This week’s recipes:
🦪🍄The World’s your Oyster (Mushroom)🦪🍄
Oyster mushrooms are a delicious, mild, savory, and slightly meaty variety of mushrooms. They are particularly special due to their broad, thin, oyster-shaped caps, which crisp up beautifully when roasted or stir fried. Learn more about this amazing fungus from this writeup!
Your 'shrooms will sing in a simple preparation some good olive oil, a la this recipe. I have so many ideas for how you can use these pan fried gems. How about alongside a soft scramble or tossed in a warm salad with your kale? (Add-ons: Eggs!) Another great one: stir fry them with some of last week's veggies (carrots?) and this week's peas. Coconut rice and some easy baked salmon will be the perfect accompaniment 😉
Add-ons: Rice, Coconut Milk, Fearless Fish Salmon/Hake
A decadent mushroom pasta is another great way to transform your mushrooms into a vegetarian main. Or check out these crispy mushrooms with creamy white beans and kale. We’ve featured this one before! It's so texturally interesting, savory, and a great way to spotlight your mushrooms and kale in a veggie dish thats hearty (and protein packed from the beans) enough for dinner.
Add-ons: White beans
🌱 Short and Snap-pea 🌱
Sugar snap peas are crunchy and supersweet small peas, that you should eat whole: pod and all. They are delicious raw, sliced on the diagonal. If you'd like to cook them, be sure to prepare them quickly to keep their sweet character and crisp texture intact by briefly steaming, stir frying or simmering in soups at the end. Don't store them too long, as they're meant to be eaten within a day or two after purchase. (Otherwise, just freeze them to keep plump and cook from frozen -- Bonus storage win!).
This post has a few different ideas on how to season your snap peas, including a lemon zest - parm combo that I can't wait to try!
Add-ons: Grated Parm
💞Show your Grapefruits some Love 💞
Getting kale and grapefruit at the same time is the perfect opportunity for you to make a Winter Kale Salad with Grapefruit! You can top with your butternut squash from last week or any other starchy veg you have left over (I'm intrigued by the idea of taro on this).
A Broiled Grapefuit is a classic way to treat yourself to a special brunch on one of these long days at home. It's also a great reason use my favorite niche utensil, the grapefruit spoon! (I'm kind of blown away that it has a wikipedia article?)
And finally, for something sweet this week, make a light Pink Grapefruit cake with ginger glaze and be rewarded with a week of dessert (or breakfast, if that floats your boat 😉).
🍽️Slightly Richer Sides 🤤
I NEED to make this Coconut Braised Kale on one of these cold winter days. Topped with fried shallots, this would really be a best of both worlds mix of nourishing and comfort.
Add-ons: Coconut Milk
Lemon, potatoes, and parsley will mesh nicely in some simple, crispy Greek Lemon Potatoes. This is one of the most versatile sides out there. It truly complements anything!
Add-ons: Chicken Broth, Olive oil