Thankfully, I remembered today that I had a pound of shrimp in the freezer. We blew through our CSA box this week and going into this evening all I had left was the three beets and a little of parsley (plus all those cabbages I can't quite bring myself to cook. Enough with the cabbage!!!). I reverted back to the standby of mac and cheese and a chef salad last night. A quick run down of the meals for the past several days:
Saturday: Spinach Souffle
Sunday: Mac and Cheese and chef salad (with carrots, hard boiled eggs, and bacon)
Monday: Shrimp Scampi and Beets
Tuesday: Who knows.....
Shrimp scampi is always a hit with M who loves shrimp and J who loves pasta (but not so much the shrimp).
The beets were the biggest hit though. I've found if I wash, peel, and then dice them (into about 1/2" chunks) and through them in a pot of water, they get quite tasty. They need to cook for at least 30 minutes to be good and tender so be sure to give them enough time. I also think a liberal dousing of salt improves them a lot, it cuts the sweet. (No one else in my family salts them, that's just me who isn't a huge beet fan).
Who knows I may come down and make cabbage of some sort for dinner tomorrow night. I have to use it sometime and I don't have anything else that is begging to get used.