Lo Mein with Tofu

This Lo Mein with Tofu from Cooking Light used cabbage, carrots and green onions from the farm. As with most Chinese recipes from Cooking Light, I thought there was far too little sauce and so I liberally increased the amounts. I'm sure that is not good from a sodium standpoint, but it was more tasty. Zoe even voluntarily ate the tofu, though she referred to it as "that stuff".

Swiss Chard and Potato Enchiladas

Here is an unusual use for chard -- enchiladas. I admit I took a short cut here and used some jarred green salsa. I also did a casserole instead of rolling enchiladas. But I was heavily inspired by this enchilada recipe from the food network.

Beets, Fennel and Basil

After skipping some farm box deliveries, I was looking forward to this week's box. I was rewarded with lots of my favorite tasty foods. I've been eating simply because Jon was out of town and cooking while watching both kids is quite a challenge. But he's back and tonight I made a beet salad. The recipe also calls for fennel and basil. Three farm ingredients in one recipe. It's like using all your letters in scrabble. I made half the salad and all the dressing. We thought it was quite fancy. Roasted Beet, Fennel and Walnut Salad from Cooking Light December 2006

1.5 Pounds of Carrots

I often order from the Soup Peddler. I like the food because they often use what is local and in season. They cook turnips, kale, quinoa and lots of other things you seldom get to order out along with staples like macaroni and cheese. Yum.

Last week, the Soup Peddler was offering Carrot and Tahini Soup following a NY Times recipe. I thought I would be crazy to order such a thing given that I have 2.5 lbs of carrots in my fridge. This recipe uses 1.5 lbs. Awesome. It made a huge dent in the carrot pile. We liked it even better than the last carrot soup, but the cayenne made it too spicy for young tongues.