For this month’s what’s on your plate? I thought I would go through a few of the things I have made with items from the Wonky Box and divide the post into breakfast, lunch and dinner just for a change.
Breakfasts
As regular readers know, we have been getting lots of avocados delivered. I confess to being a lover of avocado toast, especially topped with poached eggs (main picture below), sprinkled with microgreens and a lovely pepper based seasoning I have to hand. I used up the rainbow chard in a ‘greens and egg’ dish on Saturday, which I ate feeling virtuous due to all the greens (who wouldn’t?). To fortify me for the Food Show on Sunday, I topped my avocado toast with halloumi, another feast.
Lunch and a very good soup
Faced with fennel and kale, I turned for inspiration to The Love and Lemons Cookbook by Jeanine Donofrio of Love and Lemons, and sure enough, found a kale, fennel and vegetable soup, full of cannellini beans. This was excellent, and was my lunch on Wednesday and dinner on Friday. Verdict – excellent.
Dinner or what I did with this week’s bok choy
I looked in the fridge this morning to plan tonight’s dinner and started off by marinating the block of tofu I found. As I doubt I could ever get Karl to eat this, it was bought with the view of eating it while he is away, and as he is back on Sunday, I thought it better get used! I used some white miso, rice vinegar, a little of the honey with ginger I have in my pantry, pepper and olive oil. I roasted that pesky bok choy, with some garlic, olive oil a sprinkling of chilli flakes and soy sauce, then topped the plate with the first of this season’s asparagus (still a bit pricey, but so hard to resist).
Verdict? Noodles as the base was a good option, the bok choy was very good but I wasn’t too keen on the tofu – I think I used too much miso (or it s very strong miso!). Verdict? Good way to use bok choy.
This well be entered in the What’s on Your Plate blog challenge hosted by bloggers Widow Badass and Retirement Reflections which happens on the first Wednesday of the month (I am almost a day ahead of them….at this time of year, 19 hours to be precise).
Thistles and Kiwis is a Wellington, New Zealand based blog written by Barbara, who likes cats, summer, good food and pretends to garden.
You can find Thistles and Kiwis on Facebook, and also on Instagram @thistlesandkiwis.
Thistles and Kiwis 
We steam the Bok Choy from last week’s Wonky box with fish on our bamboo steamer. Served with a lime and coriander sauce. The egg plant my husband cooked and used as an ingredient is a sauce along with fennel for the gnocchi dish he made. We do like the various vegetables that are included in our fortnightly Wonky box
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The lime and coriander sauce sounds good. I’ll use the aubergine/eggplant tomorrow somehow…will see how I feel when I get home.
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My mouth was watering as I read your post; you are clearly very creative in the kitchen!
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Thank you! Have to say the soup was the best.
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an interesting menu!
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Varied at least!
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Your meal looks yummy; I rarely make tofu since I am the only one in the house that eats it but I do like it in a teriyaki marinade or some lemony homemade Italian dressing.
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A teriyaki marinade would have been much better. I rarely cook tofu as well as I am also the only one who will eat it.
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Everything sounds delicious to me. As vegetarians, we are huge fans of tofu. I often bake it in cubes so that it comes out crispy to be used in various dishes.
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I did bake the tofu in cubes – the issue was the marinade which was not to my taste – something wasn’t quite right. Next time!
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The soup looks and sounds good, but you can keep the tofu. I have tried various types and marinade, but I just detest the texture.
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The soup was good. Tofu can be so mixed. This was at least firm though the marinade wasn’t that great.
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It all looks so delicious! I love the Love and Lemons cookbooks, so much inspiration there.
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Yes those cookbooks are great for inspiration.
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I’m impressed with how well you eat when you are on your own! It doesn’t happen to me much now that John is retired, but when it does I am much lazier about cooking proper meals for myself. Everything looks delicious, and all completely vegetarian – I’d be spoiled for choice.
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It is hard cooking for one but worth it as other wise it would be beans on toast too often (though I did have that after French class on Tuesday).
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I love the bok choy idea. We steam ours with coconut oil over rice (also cooked in coconut oil). So yummy!
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That sounds good too. The bok choy at least has some flavour cooked in the oven, but it is still slimy 🙂
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True story!
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Hi, Barbara – Thank you for being a regular contributor to #What’sOnYourPlate. Your posts are greatly appreciated. I loved every single dish that you prepared here. Please don’t give up on the tofu. I absolutely, positively love tofu but it took me a while to cook it a way that I really liked. And double yes to bok choy and asparagus!
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I don’t think I will ever get my husband to eat tofu….I will reserve it for when he is away or I am out! I think the miso paste I used was much stronger to the one I have used in the past and added just a bit too much. Asparagus season is such a good season!
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Years ago, I began sneaking small, crispy cubes of tofu in curries and Richard loved the dishes. When I finally revealed that the dishes included tofu, he was already a fan! Now, Richard actually cooks with tofu himself. ❤
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I do that with vegetables….so maybe I should try with tofu…
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Honestly – do it! ❤ Just in little crispy bits. Tofu is a blank palette to soak up the other flavours it is cooked with. At least it worked for Richard! 😀
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We also get a similar delivery of vegetables and fruit the supermarket’s reject – I love the surprises each week. Tofu is always a cooking challenge, so glad to read your recipe.
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I got the texture right on the tofu but not the flavour – next time!
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Yum, yum and yum. I know I’m supposed to like miso, but do find a little goes a long way. I love the look of that lemon cookbook…
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I really think i over did the miso – like you say a little goes a long way. The ‘Love and Lemons’ book s great for inspiration when you have a load of veggies.
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Kings and princes didn’t eat better than you.
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Well…not so sure…..!
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I’d skip the tofu but the veggies spund delicious. I also love avocado, egg and toast!
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Tofu is tricky to get right, but avocado, egg and toast is always good!
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I wish I enjoyed cooking, your recipes look tempting, particularly the soup. Cooking to me is only an essential task, not a joy. That’s not to say I don’t enjoy a lovely, well-cooked meal – I’d just prefer if someone else was doing the cooking for me! 😂
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I love cooking (as you might have guessed!). A definite home cook though. I find chopping relaxing believe it or not!
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Hi Barbara, we’ve just discovered Tofu (late to the party) and my husband uses it to replace eggs in his cooked breakfast. I’ve selected your post as one I will feature in this week’s #WeekendTrafficJamReboot. Have a lovely weekend. x
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Oh thank you! I don’t think I could ever get my husband to eat tofu.
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