magid

Large box, one-third fruit.

a large head of red leaf lettuce
a bunch of spinach
a small head of cauliflower
two large-ish baby bok choi
a bunch of broccoli
a pint of grape tomatoes
a medium zucchini
an acorn squash
four yellow onions
four parsnips
two rutabagas
a pineapple
two lemons
a grapefruit
four oranges
three tangelos

And a dozen eggs.

Today's work food riffed off the classic PBJ on white bread, but everything had a twist: six grain and pumpkin seed bread, cashew-macadamia butter, and homemade cranberry chutney. Yum. Of course, I can eat pints of cranberry chutney straight...

Dinner tonight was stir fry, the ultimate in tons of prep, little cooking. Originally I'd wanted to use tofu, but Trader Joe's didn't have a hechshered brand (neither did Russo's), so ground turkey it was.

I added corn starch and Szechuan spicy sauce to the turkey and mashed them together, to marinate while I chopped things. This time I even did it all in advance and in separate bowls!
Bowl 1: a sliced onion, three smashed cloves of starting-to-sprout garlic, and the white parts of four scallions
Bowl 2: a small knob of ginger, julienned (Squee time: ginger I dug out of a planter in the kitchen minutes before! Can't get much more local than that!)
Bowl 3: sliced shiitake mushrooms
Bowl 4: sliced white mushrooms
Bowl 5: eight fresh water chestnuts, sliced (totally worth the annoyance factor; they're so much nicer fresh), and the green parts of the scallions
Bowl 6: stalks of baby yu toy
Bowl 7: leaves of baby yu toy
I'd originally planned to put in baby bok choi, but I ran out of steam for veggie slicing, not to mention convenient places to put bowls.
I heated up the wok, added oil and the first bowl, then went to fan the smoke detector (this new one is definitely sensitive...). When I got it to shut up, I turned on the fan over the stove, opened the door to the porch, and went on adding the bowls of stuff in the order listed, giving time for each thing to cook before the next, with the meat added after all the mushrooms. Towards the end, I drizzled some hot pepper oil over it (I couldn't find the open toasted sesame oil), and some soy sauce.

Not really authentic (I should've been taking stuff out given the quantities), but good, if you like really spicy food.