- 1/2 pound Salad Mix
- 1 pound Sweet Peppers
- 1 pound Ancho Peppers
- 1/4 pound Jalapeno Peppers
- 1 pound Cucumbers
- 2 pounds Yukon Gold Potatoes
- 1/4 pound Cilantro
Here’s what happened to it all:
Ate ALL of that salad mix. But, a funny thing happened. I traveled to Eureka Springs for several days to visit my parents for my mom’s birthday. Since I knew that my boyfriend would be too busy during the week to cook at home and eat any of it, I brought it with me! We had lots of salads at home, and I made some salads in mason jars to leave with my mom. So, a bit of sharing happened. The cucumbers went atop all of those salads.
There are still a lot of sweet peppers and ancho peppers in the fridge. I cooked some into my spaghetti sauce last night, but plenty remain. I think that if I were to chop them up when they come on Tuesday night, I would be more apt to throw them into something I’m eating. Planning for prep work next week!
We used all of the jalapeños last Saturday to make jalapeño poppers. My boyfriend brought me to the meat market to get bacon which was pretty much the best thing ever. He showed me how to mix up some cheeses, scoop them in, wrap in bacon, and bake. Oh, and eat!
There are some potatoes remaining, but the majority got roasted for breakfast one day. If you microwave them in a saran wrap covered bowl with some oil, salt, and pepper for 5+ minutes before putting them in the pan they cook a lot faster.
Put a bit of the cilantro on chicken tacos. But, there’s a lot left.
Stay tuned for next week’s update! Thanks for all of your comments with recipe suggestions and support in my endeavor to consume all of these veggies!