What's in the box? October 20, 2015

When I first saw our share for this week, I thought “Goodness, what a lot of greens!” My next thought was, “And what will I do with all this goodness since I’m going to be out of town all weekend?!” I still have a bag of lettuce and half a head of cabbage left over from last week’s share!

It’s not that I don’t love my greens. I would eat a salad and a half at every meal if I could. But I guess what is holding me back—what is probably holding a lot of us—is a lack of preparation. Despite my detailed meal planning, I often find myself racing around at lunchtime, half an hour into a blood sugar crash, at which point it is too late to stop and make a salad. 

So this week, I’m taking a cue from the most successful salad-eaters I know, and I’m prepping my salad lunches ahead of time and stowing them in the fridge in individual containers, with their toppings all chopped and ready to go. There’s a great tutorial here.

It was easy to julienne a few extra carrots, radishes, turnips and kohlrabi bulbs when I was making this fabulous coleslaw [], and handful of those atop some lettuce, and I have an instant salad. I’m also setting aside little containers of mixed seeds and nuts to pack the protein into my meals to defeat my low blood sugar. I’ve even made one for the road, when I head out of town on Saturday. With any luck I’ll pick up next week’s share with a completely clean crisper.

How do you get through all your greens?

Here’s what was in the box this week:

  • Napa cabbage
  • collards
  • turnips
  • carrots
  • broccoli, 2 heads
  • kohlrabi, 2 bulbs
  • green leaf lettuce, 2 heads
  • arugula
  • cilantro

And here’s what I will be making with it:

Tuesday dinner

Chicken Pot Pie and Clean-out-the-Crisper Coleslaw

Wednesday lunch

Leftover Chicken Pot Pie and Clean-out-the-Crisper Coleslaw 

Wednesday dinner

Niçoise Salad (I use a roasted chicken breast, carrots, and salad turnip)

Thursday lunch

Make-ahead Salad (apple, cranberry, walnut, feta)

Thursday dinner

Lauren’s Collard Wraps

Friday lunch

Make-ahead Salad (avocado, chèvre, and pumpkin seed) 

Friday dinner

Friday Night Pizza and arugula salad


Saturday lunch

Make ahead salad (julienned carrots, kohlrabi, and radishes with pumpkin and sesame seeds)

Monday lunch

Broccoli and Bacon Salad

Monday dinner

Roasted Napa Cabbage with Bacon and Pasta

Tuesday lunch

Make-ahead Salad (julienned carrots, kohlrabi, radishes with pumpkin and sesame seeds)