Suddenly, it was Thursday again and with it came another large basket of produce!  So what did we eat last week?  Well,  here it is:

• Friday we had steak with roasted potatoes, broccoli (the girls) and brussel sprouts (us)
• Saturday we ate as many pears as we could and cooked up a big batch of Bolognese with the tomatoes and used the carrots and onions in chicken stock.
• Sunday was pizza and salad for lunch, and pasta fagioli for dinner with a delicious side of braising greens.
• Monday I made Soto Ayam (more on that later) which used some cilantro and the chicken stock.
• Tuesday dinner never happened. sigh.
• Wednesday: orrecchiette with sausage and broccoli rabe.
• Thursday – random leftovers.

So, by Thursday we still had some braising greens and broccoli rabe which we used on Friday night and a few tomatoes.  The incoming list was:

• Delicata squash – we have been collecting these over the past few weeks and are looking for something to make with them – help!
• Sweet potatoes
• 2 heads of garlic
• 2 red onions
• a quart of tomatoes
• 4 roma tomatoes
• braising greens
• Spinach
• Salad greens
• more cilantro
• broccoli
• Cauliflower

With our abundance of tomatoes, we decided to take my friend Karyn’s advice and stuff them.  But with what?  After looking around online, I had mostly found unappetizing recipes for stuffing tomatoes (tuna and goat cheese anyone?), I was inspired by this recipe which called for baking eggs inside of a tomato (genius!) from the blog, We are Not Martha, which was a perfect Sunday breakfast.