I have to say, working with a humongous box of vegetables for 1.33 people (remember, my husband does not fancy vegetables – yet) really makes the week fly by. I’ve also noticed that we are ordering less take-out and going out to eat less often since we know we have all of these vegetables to eat. So much the better, I figure. We’re sure to save money and be healthier this way.

On to this past week’s menu…

I roasted the beets and put them in a salad with the mixed baby greens and one of the cucumbers and dressed them with a sherry vinaigrette. The rest of the cucumbers were used in a crudite platter and some homemade tzatziki (with store-bought pita) for some friends that came over this past weekend. The baby summer squash was used for a deliciously light pasta primavera for an easy weeknight dinner. The white onions were used in chicken fajitas – another fast and easy meal! The fava beans and Swiss chard were utilized on the same night for a lovely vegetarian meal of chevre polenta with a fava bean and mushroom ragout and a side of garlicy Swiss chard. Yum! I wish I had leftovers of this to enjoy for lunch (sigh).

So that was Week 5. It went fast but it was really tasty! I can’t wait to see what we get tomorrow morning…

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