This post was not sponsored by Boston Organics. I just really like them.
Last week, I posted about my first round of Boston Organics produce-based meals. I actually liked the produce selections a whole lot more during these two weeks as they were more familiar and easy to plan meals around. Also, more hardy things like butternut squash, sweet potatoes, and kohlrabi came, so I could use those at my leisure instead of having to incorporate them in to meals immediately.
I received about a pound and a half of apples that I turned into something somewhere between a compote and an applesauce. No sugar, just lots of spices and a splash of apple cider, simmered until the apple chunks were just starting to break down. It took about 10 minutes from start to finish!
I layered this in with my yogurt to make parfaits that really seemed more like dessert than breakfast. I would have taken a picture, but I made a mess when layering them and my fiancé said it made healthy eating look gross.
For lunches, I used 2 eggplants to make a noodle-free lasagna (aka a cheese delivery system). I thinly sliced and salted the eggplant for about 20 minutes to start softening it up and prevent it from leaking all over the place.
Then, I mixed low-fat ricotta with some herbs that came in the box (oh yeah, you get a different herb every week too), an egg, and some parmesan and salt.
I then layered tomato puree, eggplant, the cheese mixture, and shredded mozzarella with more herbs in a small baking dish.
I then baked it at 400F for about 45 minutes, until the cheese was all brown and lovely, which I neglected to take a picture of. You’ll also notice that most of my pictures look like they were taken with the night sky as a background, but that’s because I don’t get home until waaaaaay after sunset here in frigid Massachusetts. I’m not complaining, by the way- this weather makes me very happy!
For dinners, I befriended a few precooked rotisserie chickens because they are so convenient and delicious. The first night, I roasted up a giant pan of winter vegetables and served them with the fresh roast chicken. Then, I shredded up the rest of the chicken meat and saved it for dinners the next few nights.
I made a pizza with leftover pizza dough from the time I accidentally made a quadruple batch. For toppings, I used some of the chicken, arugula, and peppers, as well as the rest of the cheese from the eggplant lasagna. It went very well with a hockey game on TV with none of the guilt of delivery. I also just found some leftover slices in the freezer, which made me very happy.
I also had a lot of fun one night and decided to dump all the random remaining vegetables, along with the rest of the chicken, beans, and lots of cheese, on top of homemade tortilla chips (I had stale leftover tortillas from fajitas I made a few nights earlier) and called it nachos. I used some of the bell peppers I got as additional chips so I could eat more cheese without feeling too bad about it.
Some things I forgot to take pictures of: kohlrabi fries (which were distinctly ok to me, but my fiancé actually liked them), a gorgeous, gigantic salad that lasted me 4 lunches during a crazy-busy week, and a ginormous pile of roasted vegetables (tomatoes, onions, leeks, and butternut squash) that I served with a store-bought rotisserie chicken, the leftovers of which were used to top the nachos. Also coming soon is the recipe that I used the sweet potatoes in (which actually provided me with 8 meals total)- it’s astounding how much food comes in these boxes!