Week 2 Meals
So, I still haven’t done anything with the beets from week 1 (and really need to at this point). I did use the rest of the cabbage and the green pepper, though, in the following manner:
Saute one small chopped onion and chopped green pepper in olive oil. Optionally, add in some cubed bacon or pancetta. Add shredded cabbage and caraway or fennel. When the cabbage is cooked, deglaze the pan with red wine vinegar.
The zucchini, yellow squash, another green pepper and one of the eggplants went into a batch of spaghetti sauce, along with half of the mushrooms. The other half of the mushrooms went into an asparagus, mushroom, and crab surimi risotto that got stuffed into the remaining green pepper and a couple of red pepppers, then topped with a little bit of cheese and baked.
Still untouched from week 2 are one small eggplant, the napa cabbage, and two cucumbers.
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