Last week, we were getting the kids ready for camp, which made cleaning out the fridge a necessity. We had a plethora of farmer's market veggies and assorted other stuffs, and since four eaters in the house would be gone for 7 days, I knew we either had to use up what we had or chuck it. And I dislike chucking food.
So I made: Roasted red potato salad with dill and rosemary and yummy dijon dressing (even had mayo in it!) from this cookbook
Roasted broccolini (or broccoletti) with garlic & curry AND a 2nd batch of roasted broccolini with garlic & red pepper flakes. Found the broccolini at Costco ~ a great price and big bags!
Shredded zucchini, tomato and mozzarella salad (used both yellow & green varieties of zucchini) which tasted better the 2nd day. Should have let the shredded zucchini sit in a colander first so that the extra moisture drained. Got a tad soggy.
Warm green bean radish salad to which I added fresh corn. This was especially good. I discovered that when you heat the bright red radishes, they turn pink! Recipe from here.
And a DELICIOUS kale, coconut & quinoa dish. I altered the kale & farro dish just a bit from Super Natural Every Day cookbook. This I made twice, the second time doubling the amount of kale and adding in toasted pine nuts. You must try this one! All but 1 of us loved it.
So here we are stuffing ourselves the night before they left. (Okay, we didn't eat all the above dishes in one sitting, but throughout the week. Just so you know!)
But we did throw in some cheese (oh yes, please!) for good measure. Cheese makes everything livelier, don't you agree? And of course we had to top it all off with dessert. (More on that later.) So the kids are well-fed before a week of camp food, and our refrigerator is a little less empty...well, almost...