Wrapping up Week One of our vegetable adventure, here’s some of what we made:
Best recipe of the week: Butternut Squash Bread
This yeast bread has egg, milk, sugar, and melted butter. It almost comes out exactly like cake, but the rind is slightly firmer.
Runner-up: Spinach sauteed in butter
(No picture; it was eaten too quickly!) Because everything tastes magical when it’s swimming in butter. We really liked how they were thicker and more flavorful than the grocery store alternative.
Last favorite: Basil Pesto
I take responsibility for this one going bad. I used an olive oil that had basil in it and I completely forgot the garlic. The basil flavor was way too overpowering. Oops. It was used a lot throughout the week anyway, including smeared on the squash bread, with cucumber slices. Our son liked the bite-size pieces.
Honorable mention: Cucumber Salad with a Homemade Vinegar Dressing
Two remaining cucumbers were sliced and dressed up with a homemade vinegar dressing concoction. (It was like being a mad scientist with spices and a Pyrex measuring cup.) To the best of my memory, it was about 1/8 cup of vinegar, a Tbsp of sugar, and many vigorous dashes of salt, pepper, onion powder, and garlic powder.