Review of Week Seven of 2014

Here are some dishes I made this week...

Chorizo Rice Skillet – This dish used the bell peppers, onions, and scallions.

This dish came together so quickly.  The idea of sautéing some vegetables, combining with ground meat or sausage, and adding rice to simmer could be used to create several different flavor profiles.

Tingly Chicken and Green Noodle Bowl – This dish used chard, cucumber, and scallions.

This was delicious!

I thought this would be true to it’s tingly name with both Szechuan peppercorns and Sriracha, but I didn’t find it to have much of a bite.  Next time I would sprinkle the peppercorns on top of the dish and add more Sriracha to the ground chicken.

Grilled Eggplant Bahn Mi Sandwiches - This dish used eggplant, carrots, and cucumber from the CSA.

I made these to take to dinner at the pool.  They can be prepared ahead of time. 

Indian Zucchini and Summer Squash – This dish used onions, zucchini and summer squash.

I made this Zucchini Paneer recipe, but did not add the paneer.  It made for a nice side dish.

Indonesian Vegetable Salad – This dish used carrots, green beans, bell pepper, and cucumber from the CSA.

This is a cold salad good for dinner on a hot summer night.  There is only boiling water for blanching some of the veggies to make any heat in the kitchen. 

The recipe says this salad is often served with crunchy shrimp crackers.  I did not have a crunchy cracker option and it would have rounded out the dish.