The cooking continues...

Greetings, friends. I had some major life changes in the last few months, causing me to somewhat abandon my various online blogging ventures, including Sporks & Spoons. But obviously my eating didn't stop, so it's easy enough to simply begin where we left off: cooking healthy lunches for myself in order to consume healthier meals and save some $money$.

The photo you see is my latest produce box from The Fruit Guys. I ordered a small regional produce box this time, so my fruits and veggies came from farms in Michigan, Illinois and Ohio. This week they sent me fennel, Bibb lettuce, kale, basil, blueberries, summer squash and cherries. Yesterday's lunch used up the last of the kale and fennel by using a recipe that came with the box. It was an apple, fennel and kale salad of sorts... which calls for essentially cooking those three things with some spice and onions/shallots/green onions. It was delicious, and I'm happy to share the recipe if you're looking for a sweet and spicy way to use up either fennel or kale.

I should add (considering my last post in January), that I ended up not participating in a CSA. I simply couldn't afford the downpayment given that I didn't know how much produce I would need or want. I started using the Fruit Guys instead because I can order what I know I need when I want to. But I may revisit CSAs again next year after I've nailed down the quantity I need.

Lunch today included a smoothie of sorts that I made from the blueberries and cherries. I coupled it with some wild rice, because there were leftovers and I can never resist wild rice.

I'll be traveling a bit over the next few weeks, but I'll be near some farms and cool gardens where I hope to find inspiration for some fabulous lunches. I'm going to give cooking a shot on the road because I think traveling (like work) is another activity that often sucks us into purchasing easy, fast midday meals. This shall not stand!

We'll see what I come up with...

Until next time, Cheers!