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You’ll Need: 28 oz Diced Tomatoes (undrained) or 6-8 Roma Tomatoes, diced 1 Onion, chopped 4 cloves Garlic, chopped/crushed 2 cups Carrots, chopped 4 Celery Ribs, chopped 2 cups Green Beans 1 head Cabbage, chopped 4 Yukon Potatoes, chopped 0.5 … Continue reading
I’ve previously posted a recipe inspired by the use of random veggies in need of attention wrapped in a croissant roll. I continue to hear friends ask about that recipe and even ask if I would post it again. Since I’m not exactly fond of reposting a previous recipe without changes, I thought I’d look up some photos from the numerous meals that have went unposted to date, and include NEW IDEAS of how to use what’s in your current box (or fridge) to create your own Savory Pastry.
Variation #1 Savory Turkey and Savoy Cabbage Pastries
1. Combine left over chopped turkey with sautéed cabbage, mushrooms, onions, garlic or other vegetables and herbs of choice. (The smaller each ingredient is chopped the better.)
2. Add cottage cheese (or cream cheese).
3. Place two scoops of filling into center of square-shaped croissant roll dough.
4. Bake at 325-350 degrees Fahrenheit for 12-15 minutes.
Variation #2: Savory Chicken, Cabbage and Carrot Pastries
1. Combine chopped cooked chicken breast with sautéed cabbage, carrots, onion, mushrooms and garlic.
2. Add cottage cheese and stir thoroughly.
3. Place two scoops of filling into center of square-shaped croissant roll dough. 4. Bake at 325-350 degrees Fahrenheit for 12-15 minutes.
Original recipe is titled Savory Italian Pastries.
Photo Borrowed from Simply Recipes
Simply Recipes just released a new recipe for Basil Hummus. Check it out!
Sandwiches needed a new twist in our home, so we pulled out the hummus and cheddar cheese, sliced a tomato, cut the red onion and washed some romaine. Everyone customized their own lunch. Some wanted hummus and no cheese with all the works. Others wanted cheese and no tomato. Honest, the options are endless and the kids are enjoying a break from peanut butter and honey or almond butter and jelly. Roasted/Grilled eggplant works well on these sandwiches too.
Photo Borrowed from MarthaStewart.com
Looking for a new eggplant recipe??? Lisa shared one of her favorite eggplant soup recipes with Jen and I today during box making… Martha Sterwart’s Roasted Eggplant and Chickpea Soup! If this recipe doesn’t suit your fancy, she has a whole list of eggplant recipes to consider.
Recipe Notes: When I made this soup (tonight), I used 1 eggplant, 2 cloves of garlic for the eggplant and 1 for the chickpeas, and I added an extra can of chickpeas to the recipe. We skipped the yogurt and used a dash of dried oregano. If you happen to roast extra chickpeas, you can save them for a salad. Just toss them on top.