Well, we received an abundance of veggies from our CSA yesterday, including peas, lettuce, beets, harukai turnips, swiss chard, cucumbers (they’ve already been eaten!), escarole, broccoli, and fresh herbs. What to make? If you have any suggestions for using escarole, please let me know. I struggle with that one.
A request was made for recipes. I like to cook, but I defer to the real cooks for the specific recipes. My menu planning is simply for maintenance of sanity. However, I am happy to provide links to the ones that inspire each week’s goodness. Here are links to a few sites I go to looking for inspiration:
- www.virgieandhats.com – the aforementioned foodie blog authored by one of my very own roommates from college, Joy McGrath. Really really amazing stuff.
- www.food52.com – a ‘food community’ with recipes submitted by real people
- www.thelittlekitchen.net – home of the best slow cooker short ribs recipe ever
Here’s a go at this week’s menu…
Monday: Weekend leftovers (but at least we know what we’re having…)
- Salmon with sage garlic butter
- Broccoli with butter and grated parmesan
- Chopped veggies (turnips, radish, carrots) with tzatziki sauce to dip
- Roast chicken with lemon, garlic, and olives (If I can get my act together, this gets prepped the night before and our babysitter – my goodness, we wouldn’t survive without her – puts it in the oven for me an hour before we plan to get home.)
- Blanched peas with butter
- Beets (just boiled and peeled and salted) – to be devoured solely by my 8 yr old son
- Spaghetti with garlic scape pesto (deferred from last week as Korean BBQ was too tempting on a Friday night after a long week)
- Garlic bread
- I’m thinking it’ll be a Kids’ Choice night!
So I guess we only ended up with three meals for the week, but better than zero. Here’s to good eats (and a week’s worth of sanity)!