Lots of Bowl Action – and Some Plates, Too

The Local Box fed us well this weekend, as we stayed home catching up on household chores.

Friday night, we stir-fried last week’s bok choy and a sprinkle of salt in 2 tablespoons of vegetable oil, adding a sauce of 2 tablespoons water, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 2 tablespoons butter per a simple-but-excellent recipe we found in the Gourmet cookbook. We served it over rice in big bowls and ate it with chopsticks – making a very fast meal feel festive.

Then Saturday, we washed and spun some Local Box spinach to make salads we dressed with last week’s then-green tomato, onion, roasted beets, hard-boiled egg, toasted bread cubes, and a homemade bacon vinaigrette.

For Sunday breakfast, we made a simple omelette filled with queso asadero, then topped it with my husband’s ingenious salsa of avocado, tomato, onion, and a spritz of Meyer lemon juice.

And finally, for dinner as we watched that other bowl last night, we feasted on pasta in an improvised sauce of Meyer lemon juice and zest, rosemary, onion, and red-pepper flakes. Alongside, we had turnips in a delectable glaze, per the recipe here. It was, we agreed, the best turnip preparation we’d ever tasted.

All in all, I’m poised to finish up last week’s Local Box before this one’s arrives. How are you progressing on last week’s Local Box? Anything you’re having trouble using?

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