Basil - Su, F
Beets - R
Broccoli - Su
Carrots - Su
Cilantro - W
Collard Greens - T
Green Beans - F
Leeks - T
Lettuce - Su
Potatoes - T
Summer Squash - W
Strawberries
In the fridge:
Leftover Basil - Su
Leftover Leeks - T & Onions & Garlic
Cabbage
Radishes that will probably sit there until they get gross and I throw them out.
Menu:
Saturday: BBQ @Laura and Jesse's in Santa Cruz!
Sunday: Dinner Salad, Process and Freeze Basil
Monday: DEHYDRATE APRICOTS!,
Tuesday: Rebeccas Leeks, Potatoes, and Poached Eggs
Wednesday: Couscous Salad with Summer Squash and Dried Apricots
Thursday: Ruby Pasta, Chocolate Beet Brownies
Friday: Beans with Tomatoes with baked chicken
Make and Freeze: leftover Veggie Lasagna
Grocery List:
Red Wine Vinegar
Lemon Juice
Wheat Germ
Garbanzo Beans
Recipes:
All recipes in text are copied from the Live Earth Farms Recipe Database
REBECCA'S GREENS, LEEKS, POTATOES and POACHED EGG
Any greens from the fridge waiting to be used (kale, collards, spinach...)
1 leek, cleaned well, sliced lengthwise, then crosswise into half moons
1-2 small cooked potatoes (steamed or boiled), cut into small cubes
a few sprigs of cilantro and basil, to taste
GARLIC cloves to taste!
onions, if I have any left over from the CSA, chopped into small dice
freshly grated nutmeg to taste
sea salt and pepper
1 egg per person
1. Chop all the greens into bite size and place them in a bowl. Set aside.
2. In a large frying pan, heat some grapeseed oil; just enough to coat the pan. Add the onions and leeks and saute until wilted, about 5 minutes, stirring occasionally.
3. Add the potatoes and saute for a few more minutes, then add the cut greens and garlic, mixing and sauteeing until the greens are wilted and tender. It is completely up to the individual as to when they are done... I like mine on the crispy side. Remove from the heat.
4. Add in torn cilantro and basil to taste, mixing well. Set aside.
5. Poach an egg.
6. Place a large helping of the greens mixture on a plate and top with the poached egg. Sprinkle with salt and pepper to taste. If you have a favorite hot sauce or salsa, this is the time to bring it on!
This is such an easy and satisfying breakfast, or even as a light evening meal. It is great way to use those greens that are left in the refrigerator which need to be eaten.
Couscous salad with zucchini and dried apricots
serves 4
2 C water
1 small zucchini (or summer squash), diced
1/2 tsp. salt
1 10-oz. box of couscous (or equivalent quantity from bulk bin or other source)
1/4 C olive oil (see note below for alternative!)
3 tbsp. lemon juice
1/2 tsp. ground cumin
pinch of ground ginger
1 C cooked garbanzo beans
3/4 C diced dried apricots
1/4 C chopped fresh cilantro
1/4 C chopped fresh parsley
2 scallions, trimmed and sliced (maybe you can use some of the green tops from Tom's fresh new onions!)
1/2 C sliced almonds
In a medium saucepan, bring water to a boil. Stir in zucchini and let water return to a boil. Stir in couscous, cover pot and remove from heat. Let sit, covered, for 5 minutes. Meanwhile, in a large bowl, whisk together olive oil and lemon juice, cumin and ginger. Stir in garbanzos, apricots, cilantro, parsley, scallions and sliced almonds. Fluff couscous with a fork to break up any lumps. Stir couscous into above mixture, mixing well. Cover and refrigerate until chilled, through, about 3 hours.
Note: To reduce fat (or just for a different flavor combination!), substitute 1 C of plain yogurt and 1/4 C orange juice for the olive oil and lemon juice.
Chocolate Beet Brownies!
"Delicious AND nutritious," says recipe creator Marion Owen (see her webpage for the full story: http://www.plantea.com/chocolatebeetbrownies.htm)
1/2 C butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 C brown sugar (packed)
1 C applesauce
1 tsp. vanilla
1-1/2 C unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 C cooked beets, pureed
1/2 C finely chopped almonds
1/2 C wheat germ
Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9x13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.
Ruby Pasta
serves 2
3 med. beets (remove greens and save for another use)
1 can vegetable broth
2-4 tbsp. minced chives
1 tbsp. butter
1/2 lb. pennette (or similar dry pasta)
1 tsp. black peppercorns
grated parmesan
water
salt
Scrub beets well. Cut in half & place in saucepan w/about 1” water. Bring to a boil then reduce heat & simmer, covered, 20 - 30 min. until tender (pierces easily w/fork). Saving the cooking water, remove beets, slip off skins & cut into bite size pieces. In a bigger pot, combine beet water, broth, peppercorns & about 2 C water. Bring to a boil & cook pasta in this until done. Saving broth again, drain pasta & set aside. Over high heat, boil broth 15-20 min. to reduce to about 1 C. Whisk butter into broth until melted, then stir in pasta, beets, chives, & salt to taste. Ladle into bowls & top w/grated parmesan.
Beans with Tomatoes - "the essential vegetarian cookbook" Murdoch Books (2005) p. 209
No comments:
Post a Comment