Friday I started by roasting two heads of garlic in tin foil (for the first time). The beautiful white heads of garlic were just too much to resist. I'd missed lunch (bad Lyneya) so the first head's worth was spread out on bread for a quick snack. The second head was split between a chicken dish and making some garlic cream cheese.
My first disappointment occurred when I tried to find out how to store my spinach and discovered how quickly the nutrients in spinach disappear (considering how long it took to get to Alaska there are probably no nutrients left in my spinach). In an attempt to use my spinach while it had the possibility of some nutritional value, I tossed some chopped spinach, leftover roasted chicken and half a head of roasted garlic in a frying pan with some olive oil. I fried it up a little and it made an amazing dinner with some dehydrated apple chips on the side. (In the future I'd probably use more spinach since it shrunk a lot more than I expected.)
Then I mixed the last of the roasted garlic with about 8oz of cream cheese and a little basil, oregano, sage and onion salt. It made an amazing spread and a great breakfast on toasted bread this morning (no one else had to smell my breath).
This evening I got home pretty late and wasn't in the mood to cook. Instead of cooking I decided to make a "green smoothie" like the wonderful ones I'd seen Sheri post on her Green and Crunchy blog. I tossed a bunch of spinach, a banana, some blueberry syrup I made last fall, and some strawberry Kefir in a blender and made a really tasty (kinda weird looking) green smoothie.
Total produce used so far -
2 heads garlic
1 banana
1/2 bunch spinach
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