Week 5: tofu, kale, and cousa

This week we received:
-potatoes
-chioggia beets
-green beans
-red cabbage
-cousa squash
-red Russian kale
-broccoli
-spring onions

Friday night for dinner I made some marinated tofu, kale chips (last week’s kale), and the greens from the kohlrabi I bought at the farmers market. Here is the recipe for the tofu marinade:
extra firm tofu, drained cut into six slices
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon olive oil
1 tablespoon rice vinegar
2 minced garlic cloves
1 tablespoon fresh grated ginger

I pressed the tofu for about 20 minutes between dish towels to get some more of the moisture out, as suggested here. I marinated it, turning over occasionally, for about 30-45 minutes. First I tried baking it on a cookie sheet at 375 , but that became rather smoky in the kitchen so I turned the temp down. It turned out really tasty, though I need to invest in some low sodium soy sauce because it was too salty.

For the kohlrabi greens I boiled them for a few minutes and then tossed them with some soy sauce and sesame oil.

And I finally used the parsley! S. and I needed to bring a picnic lunch to an outing on Saturday, so I made an orzo salad from a friend's recipe (orzo, tomatoes, feta, parsley, olives, garlic, olive oil, white wine vinegar, salt and pepper). I intended to also add broccoli, but I forgot.

Last night for dinner I made stuffed cousa squash, modified a bit from this recipe. I used brown rice, and changed up the spices (coriander, garlic powder, chili powder)and used parsley instead of mint, and one of the spring onions instead of shallots. It turned out well, especially given that neither Steve or I are huge summer squash fans... And also it made enough to feed an army. I had a LOT of filling left, and will be having that for lunch this week. I also sauteed/pan steamed the green beans with some olive oil, salt, and pepper.

And though it wasn't with farm share ingredients, I will also share the recipe I used last night to make lemon ricotta cookies for a coworkers birthday.

In the last couple weeks I have started to plan meals further in advance, rather than the usual deciding what to make for dinner that night while I'm at work. I live quite close to a grocery store, so I just pick up whatever I need on my way home. But planning for formally has been nice since it also gives me an idea of what I can bring for lunch for the week, and helps me make sure I have a game plan for the veggies.