Here's a list of what I made this week, and what ingredients it used up for me:
spinach pesto-- spinach, parsley from last week, cilantro
very green buttermilk salad dressing-- parsley, cilantro, spinach
potato salad-- radishes and green onions
strawberry rhubarb pie #2-- rhubarb
salads-- leaf lettuce, butter lettuce
Spinach pesto is called Mando Bizzaro Sauce in the Moosewood cookbook. Use one whole bunch of spinach in stead of basil in your pesto recipe, but add a few leaves of basil if you can. Dave actually liked this better than regular pesto, but I prefer basil, which is why I have about 15 basil plants growing right now.
Very green buttermilk salad dressing was also from the Moosewood cookbook. This was great, but next time I'll roast the garlic first to avoid garlic breath.
The potato salad came from a recipe I found online, here. I love it! Dave won't eat mustard (okay, that's putting it lightly, he actually won't even look at it, hates me when he sees it in our fridge, and I've witnessed him gag and nearly barf at a restaurant once when he tried some tartar sauce that had a dash of mustard in it) and he doesn't care for mayo. He didn't even know what miracle whip was. (I freaked him out by saying that it's not unheard of to make a Wonder Bread/miracle whip/bologna sandwiches in Wisconsin.) So, I made this treat for myself and cut back on the number of potatoes.
|Radishes, green onions, in potato salad|
|If you've ever tried making a gluten free pie crust, you might be tempted to give me an award for this one.|
|Tapioca is the best pie filling thickener. Who knew?|