Pretty much all leftovers from the weekend in this box. The celeriac-potato mash was from Saturday, along with the sauteed bell peppers, mushrooms, and onions, which went on French bread spread with the olive tapenade (just black olives whirled with a bit of mayonnaise in the food processor). I kept the leftover tapenade to eat with crispbread today. Then Sunday I made the crispy fried okra for dinner, along with the last of the pepper/mushroom/onion mixture stirred into couscous. The cabbage glop was adapted from this recipe on the Depression-Era Grandma In Training blog. My version involves slicing cabbage, carrot, rutabaga, and red onion very thinly on a mandoline, then putting it in a deep saucepan with a carton of chicken stock. (Homemade stock would have been good too, but we didn’t have any, so I used Kitchen Basics.) I braised all the vegetables for an hour or so on pretty low heat until they were tender, and then turned the heat up a bit to cook down the last of the liquid. The stock wound up getting so concentrated, I didn’t even have to add salt or pepper! Like the original recipe, it’s Surprisingly Tasty. The ginger dressing is from The Mustard Seed in Missoula, Montana (my home town). I was feeling nostalgic for the savors of my youth and bought a bottle by mail order. It’s a little sweeter than I remember it, but still quite nice. The pickled garlic scapes are from our farm share. They’re very sharp and garlicky, so I’m not quite sure how best to use them, but I figured they’d go well with the very mild flavors of the potato-celeriac mash.