the tales of a traveling, caffeinated twenty-something
in an attempt to be socially aware and satisfy my vegan boyfriend's veggie cravings, i bought into landisdale farm's co-op. the co-op started this week and runs through october.the fruits and veggies each week are a surprise, which terrifies me, but thrills my boyfriend. i like the idea of eating fresh produce that's actually in season, but if i get a week of squash and kale, i might as well give it to the food bank.
there is one teeny problem. my super awesome culinary boyfriend will be attending a grad school summer program at cornell until the first week of august. this means i am left to fend for myself with a whole lot of leafy things.
i should mention that when he is not around to cook me things, i tend to live on string cheese, yogurt, cereal, and bar food.
so, this is the first week. and dear lord, did i get a ton of produce. how am i possibly going to use this all before i travel again for work on tuesday?
the first thing i made was a 4 points strawberry & rhubarb cobbler. i didn't have any fat free sour cream, so i subbed it with fat free greek yogurt that i paid entirely too much money for at the corner market. i didn't understand why they suggested using frozen fruit either, because i thought the fresh would be much better. anyway, i've decided i'm not a fan of rhubarb, but i am a fan of eating cobbler for dinner. the biscuits had a great consistency (i used a food processor as recommended), and i only wish i didn't eat so many of the strawberries before baking.
feeling extra motivated, i decided to use up my archer farms simply balanced butternut squash fusilli. there are two servings in a box, which is perfect if you're cooking for a small group. i've had target's pastas before, and know they can be really unsatisfying if you don't beef them up. so i pulled out a bag of frozen diced butternut squash, threw some onion & garlic in the food processor, and sauteed all 3 ingredients with some spinach. as recommended on the box, i added some italian seasoning to the veggies. the pasta alone is 6 points, and probably not worth it. however, the veggies really give the sauce flavor, and even though the butternut squash bumps it up to 8 points, it's worth it.
tonight is game 4 of the stanley cup play offs (go flyers!). i will try to be good and get the hummus & roasted corn salad, to make up for the beer i'll be having. tomorrow i will be trying two new recipe - a ww modified version of my boyfriend's zucchini bread, and spicy sugar snap peas. enjoy your friday everyone!
there is one teeny problem. my super awesome culinary boyfriend will be attending a grad school summer program at cornell until the first week of august. this means i am left to fend for myself with a whole lot of leafy things.
i should mention that when he is not around to cook me things, i tend to live on string cheese, yogurt, cereal, and bar food.
so, this is the first week. and dear lord, did i get a ton of produce. how am i possibly going to use this all before i travel again for work on tuesday?
the first thing i made was a 4 points strawberry & rhubarb cobbler. i didn't have any fat free sour cream, so i subbed it with fat free greek yogurt that i paid entirely too much money for at the corner market. i didn't understand why they suggested using frozen fruit either, because i thought the fresh would be much better. anyway, i've decided i'm not a fan of rhubarb, but i am a fan of eating cobbler for dinner. the biscuits had a great consistency (i used a food processor as recommended), and i only wish i didn't eat so many of the strawberries before baking.
feeling extra motivated, i decided to use up my archer farms simply balanced butternut squash fusilli. there are two servings in a box, which is perfect if you're cooking for a small group. i've had target's pastas before, and know they can be really unsatisfying if you don't beef them up. so i pulled out a bag of frozen diced butternut squash, threw some onion & garlic in the food processor, and sauteed all 3 ingredients with some spinach. as recommended on the box, i added some italian seasoning to the veggies. the pasta alone is 6 points, and probably not worth it. however, the veggies really give the sauce flavor, and even though the butternut squash bumps it up to 8 points, it's worth it.
tonight is game 4 of the stanley cup play offs (go flyers!). i will try to be good and get the hummus & roasted corn salad, to make up for the beer i'll be having. tomorrow i will be trying two new recipe - a ww modified version of my boyfriend's zucchini bread, and spicy sugar snap peas. enjoy your friday everyone!