Thursday, August 18, 2011

Week 20 Menu Plan

White Turnip with Eyes, Nose, Mouth
Comedian Turnip from Last Week

Featuring tomatoes, sweet peppers, potatoes, cilantro, and greens

Our CSA didn’t deliver the green beans as promised this week (Mother Nature apparently had other plans), but we’ve got the first of both tomatoes and some sort of sweet pepper, maybe Anchos. We’re going to make a simple sauce for pasta after eating as many as we like on salads. Since the Pesto Dressing recipe was so delish, and we have tons of cilantro, I’m going to try it with cilantro in place of basil.

Tuscan-style Garlic Spinach & Arugula is Tuscan-style Garlic Arugula, Tatsoi, and Mizuna this week. The only trick is to cook the tatsoi a few minutes longer than the arugula and mizuna, as it is heftier. Found a website with some Polish beet recipes, a help in exploring foods my ancestors made, one of my cooking goals for this Fruit & Veggie Year.

Leftover baked chicken & grilled steak
Steamed chard

Leftover baked chicken
Leftover chard
Salad with leftover pesto dressing

Leftover baked chicken
Pasta with Tomato and Pepper sauce
Salad with Cilantro Pesto Dressing

Lunch: Leftover baked chicken
Dinner Potluck: bring mini-snickerdoodles with 4 varieties of vanilla

Out at American Dahlia Society National Show
Potato Leek Soup
Harvard Beets and/or Beet Salad
Turkey burgers or fish



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