Welcome to July – when everyone in New England regrets all of those winter wishes for warmth (realizing that with warmth often comes humidity). It has been hot and sticky around here all week with scattered thunderstorms. It’s the time of year when turning on the oven is painful (doesn’t stop me though).
I’m happy to report out that my first encounter with callaloo was a win! I sautéed the leaves with carmelized onions and topped it with freshly grated parmesan cheese – YUM! (To be honest, pretty much everything tastes good with carmelized onions and parmesan cheese, this was no exception). The callaloo felt like a mix between spinach and kale – a mild flavor but a heartier texture than spinach. I made a Jamaican inspired chicken by marinating a chicken breast in a blend of jalapeno and green onion (just throw the veggies the blender with some salt, pepper, and vegetable oil, marinate overnight).
Here’s what I came up with this week:
- Italian sausage and quinoa stuffed summer squash (recipe coming soon!) served with a mixed green salad.
- Beet and beet green flatbread (recipe coming soon!)
- Sauteed callalloo with carmelized spring onions, served with chicken marinated in a blend of spring onion leaves and jalapeno.
- More basil pesto, which I froze to use in soups, pastas, and other dishes.
- There is still a leftover cucumber in my fridge – not sure how it will go to use, right now I’m thinking more pickles.
Coming up next week: carrots, green chard, and the return of the not-so-baby bok choy. Suggestions welcome!