I picked up my first box of organic fruits and veggies from the group I just joined that pools resources to buy organic produce, Annie’s Organic Buying Club! I went through this week’s detailed recipe and instruction PDF on their website and learned which was most perishable and had to be consumed immediately and started working my magic in the kitchen. I made soups, stews, salads and fruit medleys that were so delish:
Organic cucumber, strawberry, broccoli and super leafy green salad with a raspberry vinaigrette.
Then I made crab stew with snow crab, zucchini, red onion, olive oil, cilantro, rosemary, thyme, garlic, tomato, red chard, ground pepper, carrots and a couple of other organic add-ins that my mind is not recalling. Served with Jasmine rice and was so yummy.
Then I made squash soup. I had bought frozen yellow frozen and cooked squash from the grocery store but added pepper, salt, vegetable bullion, green beans, onion, used a left over carcass of a roasted turkey, carrots, garlic, red chard, potato, rosemary, thyme, and quinoa.
Made a fruit medley with mostly organic ingredients. Mango, strawberry, pear, Apple, cane sugar, lemon juice, raw Apple cider vinegar.
Making a little infused mango, spearmint, and lemon water. I had to add a splash of agave nectar.