Thursday, June 2, 2011

Week 9 Menu Plan

Purple Carrots in a Basket
Strange but True: Purple Carrots

Featuring purple carrots, broccoli rabe, lettuce, radicchio & strawberries

Wild-caught US Gulf shrimp, a “good alternative” for sustainability according to the Monterey Bay Aquarium, is on sale this week at Safeway.  We decided to have some in a ginger-spiced soup with purple carrots, broccoli, arugula, and spinach. Looks like another stir-fry is on the menu this week as well. Our unexpected bonus of broccoli rabe (rapini) is a welcome addition to “burger night” Wednesday.

Four heads of lettuce mean plenty of salads. Two moderately large heads of radicchio have me in a quandary. To make the usual Sicilian Sauteed Radicchio, find another recipe (we’ve tried many we didn’t like), or to use a little in salads and largely ignore it until next week? Any radicchio ideas out there?

Leftover turkey burgers with homemade catsup
Steamed broccoli rabe with (bottled) oyster sauce

Ginger shrimp soup with carrots, broccoli, and greens
Leftover stir-fry veggies
Leftover apricot chicken if needed.

Leftover apricot chicken
Salad with lettuce, preserved tomatoes and beans, radicchio

Lunch: leftovers
Dinner out

Lunch or brunch out
Stir-fry with broccoli, carrots, mei qing choi and frozen shitake mushrooms

Polish or Harvard beets
Steamed beet greens

Sicilian Sauteed Radicchio or other radicchio recipe

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