I think we didn't go this past week because it was my birthDAY (opposed to week, weekend or month.) Not that it is a reason to not go, but we were busy and just didn't make it. When we don't go to the store, we are always left with two options during the week:
1.) Go to the store - just do the trip on Monday or Tuesday - during the week.
2.) Get creative with the pantry and fridge.
Sometimes option one is difficult with our schedules. I'm a busy lady, I know this, and sometimes it is a battle to get everything into the week. But option two can be difficult as well because we don't stock up on items in the pantry. We like to buy a lot of things fresh, so we don't freeze a lot either. We don't have frozen pizza on hand and we don't really do boxed meals.
But this week, we decided on option 2 - let's make it work. We had some fresh veggies from our second week of CSA so that dramatically makes it easier. With a little inspiration from Jessica over at The Novice Chef, I decided to use the spinach and make a pesto of my own. I had never used spinach in a pesto, and without basil, I knew it would be interesting (our basil seeds are not giving us any love quite yet, but they will! Hubs has a green thumb for sure.)
I pulled out my mini chopper (I'm in desperate need of a full-sized food processor. If anyone would like to contribute, I'm taking donations) and began by pulsing some spinach. I added maybe a cup of leftover ricotta cheese, about 4 cloves of garlic, a few handfuls of Parmesan cheese and seasoned it with salt and pepper.
I added it to the cooked macaroni noodles we had on hand and tossed with about a cup of raw spinach leaves. A little dusting of grated Parmesan on top, served with a simple red and green leaf lettuce salad.
So, veggie box update:
Spinach Red and Green leaf lettuce
- Mache (which we used last week to make fish tacos)
- Wild chives
- Green onions
Happy Earth Day!