I was really excited for this box, I think I mentioned last week. So let’s jump in…
2 red onions
1lb ruby crescent potatoes
1 butternut squash
1 bulb of garlic
3 navel oranges
3 pink lady apples
1 bartlett pear
1 green onion
1 bunch of carrots
The pear, apples, oranges, and carrots were all fantastic raw snacks as always.
What I was really excited about was the red onion, fennel, and squash.
I tossed them all together with some salt, pepper, and olive oil and roasted them. They smelled so amazing in the oven. One they were amazingly roasty I threw them in a pot with some broth and pureed into soup!
That was some really really good soup. I had it alongside some homemade garlic cheddar biscuits. Yum.
The potatoes and the other red onion went into a fun cold salad with some green beans I bought at the store.
It came out okay. Most recipes like this one call for a lot of of very vinegary dressing. I tried to modify a dressing that I would like based on a bunch of input from the internet, but it was only a marginal success. I need to figure that part out still.
I think that was the end of the box stuff, but I still did some other fun things.
Last time I showed off some creme brulee I had made. I had some of the creme anglaise leftover from that still, so I added in a bit of bourbon and made even more creme brulees!
Also the reason I made those creme brulees was actually because I had a ton of egg yolks leftover from Eric’s birthday cake. I used most of them in those creme brulees, but with a few of them I made a chocolate pudding! I think my the definition of pudding, this was really more of a pastry cream, but whatever, it was delicious.
I really should make that again.
And also I had some rainbow scraps leftover from Eric’s fun birthday cake so I played around with those:
Fun rainbow shaped cutouts…
Fun finger cakes with peppermint frosting.
And last but not least, a vanilla bourbon milkshake in a mason jar. Don’t judge me.