Week 6 Menu Plan

Infinitely Dippable Strawberry

Featuring cauliflower, oyster mushrooms, sugar snap peas & more strawberries

I wish I had time and an occasion to make chocolate-dipped strawberries this week. The huge, ripe, and flavorful strawberries in the CSA share this week cry out for it. Perhaps I will melt a few chocolate bits and dip one or two for fun. Thank you Live Earth Farm!

We’re going to use up a lot of veggies all at once in a large stir-fry this week. Bruce, master of the giant wok, is chef for that. I am intrigued by a recipe I found for sautéed watercress from a 1991 Gourmet magazine, so I’m going to try that out.

Wednesday

Leftover Tilapia Stuffed with Mushrooms

Salad

Leftover coleslaw

Thursday

Leftover Tilapia Stuffed with Mushrooms

Quickie Napa cabbage salad

Leftover braised turnips & carrots

Friday

Steamed young cauliflower

Pasta with tomato sauce (onions, garlic, and veggie crumbles=soy-based ground meat substitute)

Salad

Saturday

Stir-fry: onions, garlic, broccolini, mushrooms, sugar snap peas, carrots

Pan-fried tilapia fillets

Sunday

(Lunch: leftover salad and/or stir-fry & veggie burgers)

Sesame fried chicken breasts

Kale “hot salad”

Sautéed watercress

Monday

Leftovers

Tuesday

Dinner out