Sunday I baked a loaf of dill bread (via Windy Kitchen), my first completely successful non-bread maker loaf ever. Definitely will be making again this week.
This Sweet Basil Vinaigrette by Cafe Sucre Farine I retweeted last week is DELICIOUS and a great way to use up those big batches of basil! I've dipped veggies in it, drizzled it on tomatoes, used it as salad dressing and of course, soaked my bread in it.
The escarole was a real stumper for me, but ended up loving it in a rendition of this pasta.
Lastly, I read that kohlrabi is good in Indian food, so I used a Saffron Road Simmer Sauce with my last two kohlrabi, carrots and some garlic paired with naan and rice. One of my favorite easy dinners for busy weeknights.
Kale chips + green smoothies used up the gigantic bunch from last week's box.
Beet & Turnip Gratin adapted from this Kitchen Konfidence recipe, was buttery and rich using up the last of my root veggies and garlic scapes last week.
Week 5: Basil, Frisee, Cucumbers, Zucchini, Garlic, Chives, Kohlrabi and Green Beans