It’s hard to believe January is over, and February has hopped on board.
My daughter’s bento box broke, so we are now substituting with a tupperware with silicone cups for sections.
I lived in Atlanta, GA during my high school years, and I enjoyed a little dabbling in Southern culture. I fell in love with collard greens, as well as boiled peanuts. Sometimes, I have business associates who come across canned boiled peanuts and they ship them up to NY with a chuckle… but they are never the real deal.
I was happy to come across some collards at my beloved farm – and decided to take on the greens challenge for this week.
Monday lunch included:
Baked turkey-grated onion-garlic-carrot-celery-ginger meatballie
Collard greens seasoned with a little vegetable stock, and pancetta. I carefully washed a bunch of collard greens from the farm, cut off the tough stalk end, and carefully shaved the main “vein” of the green down the center. I then rolled the leaves, and cut them into 1/8 strips. Into a medium pan, 2 cups vegetable stock, a tbs of pancetta (I keep pre-cut pancetta in the freezer) and the carefully rinsed greens over medium heat. The leaves turned brilliant green, and then a darker olive color. I cooked until the liquid was cooked away on medium-low heat – about 45 minutes. Not truly an authentic “Greens” recipe using smoked ham hocks or smoked turkey wings – but satisfactory! A delicious balance of the sweetness of the greens, and of the salty and savory bits of pancetta in this home-y dish.
Multi-grain onigiri with grilled and flaked shiozake (salted salmon) filling, wrapped with nori
Tuesday lunch was:
Baked chicken wingette and drumette seasoned with soy sauce, lemon juice, poultry seasoning
Roasted beets in heart shapes
Zucchini slices sautéed in canola oil, seasoned with white pepper and soy sauce
Blanched sugar snap peas and grape tomatoes
Steamed multi-grain rice
Wednesday lunch included:
Steamed multi-grain rice topped with a little gomashio, or ground black sesame seeds and salt seasoning
Thursday lunch included:
Baked chicken wingette and drumette seasoned with soy sauce, lemon juice, black pepper
Sliced zucchini sautéed in canola oil, drizzled with soy sauce
Roasted beet hearts
A little homemade celery and turnip pickle mix, the vegetables sliced into 1/8 inch pieces – the celery cut on angles, the turnips peeled, and thinly cut by hand into thin slices, sprinkled with a little sea salt, a tbs of rice vinegar, a tbs or soy sauce, a tsp of black sesame seeds added and mixed well. It’s a refreshing, tangy mix of vegetables, still crunchy, but lively. The little one kept asking for “More! More!” as I was mixing the vegetables with the seasoning in a bowl. I had come across Cathy Barrow’s article in the New York Times earlier this week- and this must have gotten me thinking about the tangy mix.
Whole wheat linguine with a little (Trader Joe’s jarred, I cheated…) marinara sauce
Tomorrow is pizza day. It’s almost Friday… this week has been quite busy!