Week 17 Menu Plan

Pick up Some Blackberries When You Go Out

Featuring radishes, berries, apricots, green beans, potatoes and purslane!

Instead of red potatoes this week, we received the first yellows of the year. My fellow blogger Mira over at Grains and More posted a recipe for Purslane Soup that I want to try, possibly without the peas because we don’t have them. Plenty of arugula or greens, though, if that would work—NOT!

I’m trying “take 2” on a healthy green bean casserole—the beans and the mushroom sauce came out well, but the onions need improvement. If I get it right this time, I’ll share it. Found a recipe for Ruby Borscht that uses both beets and their greens. Perhaps this can help me explore my Slavic roots (no pun intended), per my Happy New Veggie Year post.

We’ve got lots of large old radishes from the past couple of weeks, and all that we can think of, and find a recipe for, is Sauteed Radishes with their Greens. Luckily they are easy to prepare and taste good. Perhaps I’ll add some basil and see what that does to perk them up.

I’m going to make some apricot jam shortly, and if anyone knows what to do with arugula, please post a suggestion!

Wednesday

Leftover Apricot Glazed Cornish Hen

Leftover Potato Leek Soup

Steamed squash

Thursday

Leftover Apricot Glazed Cornish Hen

Steamed broccoli

Friday

Make apricot jam!

Nosh at Art Opening, maybe tacos afterwards

Saturday

Lunch:

Steamed green beans

Vegie burgers

Berry Cobbler

Dinner:

Purslane Potato Soup

Pork chops with Plum Glaze

Tuscan-style Garlic Spinach & Arugula

Sunday

Green bean casserole (boonga)

Poached salmon—with pesto?

Salad

Monday

Lunch:

Leftover salmon & veggies

Dinner:

Ruby Red Borscht

Sauteed Radishes and their Greens?

Leftover pork chops

Salad

Leftover green bean casserole

Tuesday

Lunch:

Leftover pork chops & green bean casserole

Dinner:

Veggie burgers or other protein

Sauteed Radishes and their Greens?