Creamy Polenta with Kale and Ricotta

This Food & Wine recipe for polenta with kale and ricotta caught my attention a few weeks ago, and tonight I realized I had all the ingredients, plus some cheese, on hand. I followed the recipe but added a few cups of mozzarella and some fresh parmesan at the end and let it melt into the polenta. I also needed quite a bit of salt to get it to my taste, and I'm not particularly a salt-lover.

Week 7 pickup

Cherries, Snap peas, Carrots, Potatoes, Beets, Kohlrabi, Mixed Greens, Bok Choy, Basil

Rhubarb and rice pudding

Lettuce Wraps

Used some of the lettuce I've accumulated over the past few weeks to wrap up ground chicken that I cooked with onion and chili-garlic sauce.

Shrimp and snap pea curry with noodles

After the success of my kung pao chicken last week, I almost made it again with this week's batch of snap peas, but I figured I should mix things up a bit. I wanted to use the garlic chile sauce I'd bought though, so I found a curry that looked like it'd be good with a kick to it. I followed this recipe for shrimp bean curry. I used garlic scapes and spring onions in place of shallots, snap peas in place of green beans, fresh lime instead of lime leaves, and added some garlic-chile sauce until it was as spicy as I like. At the end, I added a bag of cellophane noodles, which ended up soaking up all the sauce, but added some nice substance to the dish.

Week 6 Pickup

Potatoes, kale, garlic scapes, snap peas, lettuce, mixed greens, rhubarb, parsley

Swiss chard with balsamic vinegar

Tonight I boiled some swiss chard for a couple minutes and then ate with balsamic vinegar and a baked potato. Delicious without the need to mix it with anything.