Today we had some familiar characters in the box, I sorted through them mentally and put them into categories: Strawberries, pink lady apples and cuties (lunch box), broccoli, celery, carrots, spinach, and cilantro (basic stir fry stuff), romaine lettuce and red beets (divine salad), and Romenesco broccoli and kale (wild cards.) This week I’ll be making a Shrimp Stir Fry with Asian Pesto, a Beef and Veggie Pot Pie with some yummy cheddar chive biscuits on top. I’ll serve the pot pie with a Romaine, Roasted Beet and Goat Cheese Salad tossed with my famous Balsamic Vinaigrette.

Roasting Romenesco broccoli and carrots for a dip.

I have a quart of Homemade Roasted Chicken Stock for soup this week, so I’ll make my Portuguese Green Soup using the gorgeous kale. For the Romensco broccoli, I’ll be repeating a dip I made with it last time it was in the box, in which I roasted it in the oven with carrots and garlic, then processed it with olive oil and feta cheese.  I can spread that on Akmak crackers or softly toasted baguette slices.