What's For Dinner? Week 3

{Week of June 16-22}

Our veggies for the week, picked up on June 12th:

Contents:  3 red beets, 2 tomatoes, cluster of collard greens, bunch of garlic scapes (say what? what's a garlic scape?), large head of red leaf lettuce, sweet baby onions, small head of broccoli, baggie of sugar snap peas and 2 cartons of yellow cherry tomatoes.

I selected the yellow tomatoes from the exchane bin where I'd turned in two of our other items.  Can't remember what I turned in though... more kale or napa cabbage?... just something I didn't think I'd be able to use this week.  But cherry tomatoes go verrrry quickly in our house.  As Will says, "they're like candy."

Our fruit this week was sweet cherries.

The kids were psyched about the red beets in our bag because that inevitably means red beet pancakes for breakfast.  I really don't care for these, but the kids love them!  And what else am I going to do with beets?  They're not my fave.

I had some red, grape tomatoes from the grocery store too, so on Saturday I used a combination of both (looks pretty that way) to make one of my favorite easy and ridiculously flavorful dishes:  chicken breasts with tomato-herb pan sauce from Bon Appetit.  LOVE IT!!!  So flipping good with the marjoram, garlic and paprika herbed butter.

The whole thing is done very quickly in a skillet.  Only one pan to clean and it just tastes like summer!

For our Father's Day picnic at Craig's parent's house, I made the utterly devine spring salad with new potatoes (best potato salad EVER!) from Smitten Kitchen, along with watermelon slices and homemade strawberry shortcakes.  We always grill out and everyone contributes sides.  We were eatin' goooood that day!

I could eat that potato salad every single day of my life.  Love it.

Here is another recipe from last summer that came with our CSA newsletter:  BBQ sausage with potatoes and greens.  A tasty use of collard greens or kale.

And with the cherries, I made the same cherry mustard chicken that we did last year during cherry season.   Don't scrunch your nose!  The combination is unusual but wonderful!

I used radishes from our garden and lettuce & carrots from the current week's CSA (not pictured yet)  to make a garden salad on the side.  Delicious!

One thing I never got around to making were the tortellini, tomato and snap pea skewers with dill dressing that I made last year.  Those are really good and are nice to serve for company.  But we've been eating the snap peas raw for snacks and lunches.