This week we got: 2 scallions, a half bag of leaf lettuce, a bag of spinach, a half batch of kale, 4 packages of strawberries, and 6 eggs (not pictured):
I had a potluck on Friday for the TESLing (Teaching English as a Second Language and Linguistics) academic group (grad students and faculty) at work, so I shared some of our bounty. I brought a spinach salad with shaved Parmesan cheese, scallions, Caesar dressing, and homemade chickpea croutons. Chickpea crouton recipes are like caramelized onion recipes: almost every recipe I read under-estimated the time it took for the beans to get crispy. The recipe I linked to above says an hour – and that’s the most accurate time estimate I found. Here’s a picture of the “croutons.” (I don’t have a picture of the finished salad, since I dressed it at work right before leaving for the potluck.)
I went a little off-script making these; here’s what I did:
- 1 can of chickpeas
- 1 Tbsp olive oil
- 1tsp onion powder
- 1 tsp garlic
- 1/8 tsp cayenne pepper
- 1.5 tsp of Lawry’s seasoned salt
- Preheat oven to 400.
- Mix olive oil and spices.
- Then mix in rinsed and dried beans.
- Lay beans out on parchment paper or a silicone baking-mat in a single layer.
- Bake for 1 hour (or until crispy)
- Shake beans every 15 minutes.
- Cool completely and store in a cool dry area in an airtight container. I used a mason jar.
The kale and basil topped a pizza. And I added some salami and fresh mozzarella. I used crust and sauce that I had frozen from the last pizza I made.
I made more breakfast sandwiches with the eggs. I’ve been putting cut up scallions on most foods. And the lettuce and the strawberries were eaten without fanfare or preparation (beyond washing – and salad dressing when appropriate).