I still have an abundance of potatoes from that produce box I received two weeks ago. Somehow I forgot this fact at the farmers market on Saturday and bought a few more. Lockdown shopping seems to lead me to overbuy on impulse—it’s there! I must have it! Assuming I’m not alone in this, what have you got too much of right now? Let’s help each other figure out how to use perishables before they go bad.
I have too many peas (so random). My daughter requested peas for the fried rice she made for her Girl Scout troop's virtual cooking class. Now we have leftover peas and I'm not sure what to do with them as they're not something I super enjoy. I'd love some suggestions.
Hmm how much do you not super-enjoy them? The first thing I thought of is a pea soup, but that will center the flavor. Or you can substitute peas for chickpeas in your usual hummus recipe, which will balance the pea-ness. If you have any fresh mint, you can make a simple puree with a bag of peas some of that, lemon juice, and olive oil, and serve it with grilled chicken or fish. There's also pea pesto, which adds garlic and cheese and tastes less pea-like--this is the kind of things I do: https://www.bonappetit.com/story/pea-pesto
I know this is a crazy delayed response, but I still have extra peas!! Lol. Thank you for these ideas! The pea pesto sounds delicious, so that's what I will be trying. :)
SO MUCH SPINACH. We have 2.5lbs for my partner and me, and I'm not crazy about just plain cooked spinach. I prefer it either raw or as an ingredient. The volume is so much to eat raw though!
Spinach and artichoke calzone? Spinach tossed into warm Israeli couscous with roasted root veg, chickpeas and almonds and an olive oil/balsamic dressing? Fig jam sandwich? Fresh mozzarella, spinach, fig jam, balsamic, grill it!
Oh! This recipe uses a ton! So good, just use whatever spiral-y pasta you have on hand:
I don't know how I missed this, but Carrie did a GREAT job with suggestions! Some other thoughts: Add a handful at a time to smoothies. Spinach lasagna. Saag paneer (or saag feta: https://www.bonappetit.com/story/saag-feta-indian-ish). Spinach shakshuka. Spinach and artichoke melts (https://www.bonappetit.com/recipe/spinach-and-artichoke-melts). If it's adult spinach (not baby), you can braise a substantial amount with garlic and olive oil and a little broth, and add cannellini beans and parm.
All you potato hoarders, I have been ordering potatoes heavily because all I want to eat right now is knishes. So I vote for making knishes. I'm trying to figure out which night to do them!
We just got a HUGE Baldor order in so I don't even know what I have too much of, except maybe, Brie. Because the order showed a wedge of Brie, listed the price at $16 and then turned out to be AN ENTIRE WHEEL OF BRIE. Which, okay, I'm not going to complain over a wheel of Brie but that is a LOT of cheese.
Mmm, knishes. I was just watching an online class about Ashkenazi cooking and knishes were one segment. Such a good idea! Maybe you could add some brie to your next batch.
Welp, I used 1/4 of a wheel making deli turkey and brie croissants (with apricot jam and dijon) to freeze and eat later. Just 3/4 of a wheel left to go!
I had a large bunch of that last week! Instead of cooking it all at once I wound up using some in a soup, some in enchiladas, and some in a grain salad. I also had a big bunch of kale, which I turned into pesto--that could work with chard, too.
I'm making chili one night this week and I'm going to use the leftovers as the filling for a shepherd's pie--a bunch of potatoes will get mashed for the topping. Also thinking of a Spanish tortilla, the omelet/frittata that stars sliced potatoes.
We had a ton of potatoes this week too (and not many other veggies), so we made a corn chowder. Not crazy healthy, but delicious, and they essentially dissolve right in so it doesn't feel quite so potato heavy.
I have too many peas (so random). My daughter requested peas for the fried rice she made for her Girl Scout troop's virtual cooking class. Now we have leftover peas and I'm not sure what to do with them as they're not something I super enjoy. I'd love some suggestions.
Hmm how much do you not super-enjoy them? The first thing I thought of is a pea soup, but that will center the flavor. Or you can substitute peas for chickpeas in your usual hummus recipe, which will balance the pea-ness. If you have any fresh mint, you can make a simple puree with a bag of peas some of that, lemon juice, and olive oil, and serve it with grilled chicken or fish. There's also pea pesto, which adds garlic and cheese and tastes less pea-like--this is the kind of things I do: https://www.bonappetit.com/story/pea-pesto
I know this is a crazy delayed response, but I still have extra peas!! Lol. Thank you for these ideas! The pea pesto sounds delicious, so that's what I will be trying. :)
SO MUCH SPINACH. We have 2.5lbs for my partner and me, and I'm not crazy about just plain cooked spinach. I prefer it either raw or as an ingredient. The volume is so much to eat raw though!
Spinach and artichoke calzone? Spinach tossed into warm Israeli couscous with roasted root veg, chickpeas and almonds and an olive oil/balsamic dressing? Fig jam sandwich? Fresh mozzarella, spinach, fig jam, balsamic, grill it!
Oh! This recipe uses a ton! So good, just use whatever spiral-y pasta you have on hand:
https://www.myrecipes.com/recipe/cavatappi-with-spinach-beans-asiago-cheese
On a homemade pizza with ricotta, fig, bacon? Or a BLT pizza with bacon, tomato and spinach?
I've never made it but spanakopita would use a TON.
Good luck!!
I don't know how I missed this, but Carrie did a GREAT job with suggestions! Some other thoughts: Add a handful at a time to smoothies. Spinach lasagna. Saag paneer (or saag feta: https://www.bonappetit.com/story/saag-feta-indian-ish). Spinach shakshuka. Spinach and artichoke melts (https://www.bonappetit.com/recipe/spinach-and-artichoke-melts). If it's adult spinach (not baby), you can braise a substantial amount with garlic and olive oil and a little broth, and add cannellini beans and parm.
All you potato hoarders, I have been ordering potatoes heavily because all I want to eat right now is knishes. So I vote for making knishes. I'm trying to figure out which night to do them!
We just got a HUGE Baldor order in so I don't even know what I have too much of, except maybe, Brie. Because the order showed a wedge of Brie, listed the price at $16 and then turned out to be AN ENTIRE WHEEL OF BRIE. Which, okay, I'm not going to complain over a wheel of Brie but that is a LOT of cheese.
Mmm, knishes. I was just watching an online class about Ashkenazi cooking and knishes were one segment. Such a good idea! Maybe you could add some brie to your next batch.
Welp, I used 1/4 of a wheel making deli turkey and brie croissants (with apricot jam and dijon) to freeze and eat later. Just 3/4 of a wheel left to go!
Chard!
I had a large bunch of that last week! Instead of cooking it all at once I wound up using some in a soup, some in enchiladas, and some in a grain salad. I also had a big bunch of kale, which I turned into pesto--that could work with chard, too.
Potatoes also!
I'm making chili one night this week and I'm going to use the leftovers as the filling for a shepherd's pie--a bunch of potatoes will get mashed for the topping. Also thinking of a Spanish tortilla, the omelet/frittata that stars sliced potatoes.
We had a ton of potatoes this week too (and not many other veggies), so we made a corn chowder. Not crazy healthy, but delicious, and they essentially dissolve right in so it doesn't feel quite so potato heavy.
I love corn chowder!