And now I’ve missed a week entirely… ho hum.

Here’s what we got last week:

  • 1 Head Green Romaine Lettuce
  • 1 Bunch Spinach
  • 1 Bunch White Scallions
  • 1 Bunch Spearmint
  • 1 Head Red Leaf Lettuce
  • 1 Bag Baby Lettuce Mix
  • 1 Bunch Red Scallions
  • 1 Bunch Green Kale
  • 1 Package Sliced Portobello Mushroom Caps
  • 1 Package Cremini (Baby Bella) Mushrooms

This was a tough week, due to the holidays — we ended up over at friends’ houses two nights over the weekend, so we didn’t use as much of this stuff as we should have.

Friday night, we took the spearmint and the baby lettuce mix over to some friends — they had grilled up some chicken. The mint went into mojitos.

Saturday night… not sure what we did Saturday night. I think we may have eaten out.

Sunday was a post-birthday party at different friends — excellent burgers.

Half of the mushrooms got fried up with some onions on Monday, used to top grilled hamburgers (only we forgot we’d put them in the oven to stay warm — they’re in the fridge as leftovers now…) We also had salad with the red leaf and baby lettuce.

The romaine went into a chicken Caesar Tuesday — home-made croutons, and then the chicken was grilled up in the same pan, to pick up the remainder of the spices.

And tonight, I made tacos — see the next entry for details. Some of the scallions were used as toppings, and in the homemade taco sauce — we’ve still got so many scallions

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