Today for lunch I adapted my soba noodle recipe to use up the last of last week's bok choi. 2 T sesame oil, 2 T honey, 5 T soy sauce, 5 T rice vinegar in a wok; slice and throw in bok choi and cook until it reduces. Cook and drain soba noodles; stir into wok. Top with toasted sesame seeds.
And a fridge full of food! I love the box this time of year, though Tuesday evenings are always taken up with cleaning, chopping and prepping - mostly so everything will fit in the fridge! Ria helps, though - she ate three plums, several blueberries, half an apple and a carrot while we were unpacking the box. And a whole cob of corn (plus cucumber, carrot and mustard beans) at dinner!