Apples
Green cabbage - F
Carrots - T, W
Romanesco cauliflower - T
Collards or kale - T
Parsnips - F
Radicchio - R
Daikon radish - W
Tatsoi - W
In the house:
Shredded Cabbage (Green and Red) - mix into tuna for sandwiches
Grocery List:
Tofu
pineapple juice
coconut milk
ginger
ricotta cheese
Menu:
Friday: Salmon, Mashed Parsnips, leftover carrot slaw
Pasta with Vegetables and Pine Nuts
This is a lovely light dinner full of colorful vegetables that takes less than 30 minutes to prepare. The leftovers are great for lunch the next day.
1 pound penne pasta, cooked and drained
2 cloves garlic, minced
1 tablespoon olive oil
1 large carrot, sliced (1/4 inch)
1 cup cauliflower florets
1 cup broccoli florets
1 cup chopped kale
1/2 cup pine nuts, toasted
2 teaspoons dried basil or 2 tablespoons minced fresh
2 tablespoons olive oil
Sea salt and black pepper to taste
While pasta is cooking, place 1 tablespoon olive oil in large skillet with garlic, carrot, cauliflower, broccoli, and kale. Stir gently and cover pan. Steam 10 to 15 minutes, or until vegetables are just tender. Add a little water if necessary to prevent vegetables from scorching. Drain pasta and place in large bowl. Add cooked vegetables, pine nuts, basil, 2 tablespoons olive oil, sea salt and pepper. Toss gently.
Makes 8 servings
Creamy Greens Smoothie
This smoothie surprises everyone because it tastes so good. You really don't taste the kale at all. This is an excellent snack while breastfeeding because the greens help to increase milk production. Use nutritional yeast flakes fortified with vitamin B12.
1 cup pineapple-coconut juice
1 banana, sliced and frozen
2 to 3 kale leaves
2 teaspoons nutritional yeast flakes (optional)
Place ingredients in blender and puree until smooth.
Makes 1 to 2 servings
Note: 1/2 cup pineapple juice and 1/2 cup light coconut milk can be substituted for pineapple-coconut juice.
Recipes adapted from The Vegetarian Mother's Cookbook copyright © 2005 and Simply Natural Baby Food copyright © 2003 by Cathe Olson.
From http://www.mariquita.com/recipes/radicchio.html:
RAVIOLI WITH RADICCHIO FILLING
1 lb radicchio, chopped
5 ounces grated parmigiano
3 oz ricotta or cream cheese
2 oz bacon, cut in small pieces
1 big handful pinenuts
1 shallot, chopped
1 tbsp balsamic vinegar
1 tbsp olive oil
salt & pepper
1 pack Asian dumpling wrappers (or home-made dough, if you really feel like spending a couple extra hours in the kitchen)
Sautee bacon and shallot in oil for a few minutes. Add radicchio, balsamic vinegar, salt and pepper and cook until wilted. Let it cool down and mix in ricotta, parmigiano and pinenuts. Stuff the dumpling wrappers with a small amount of radicchio mixture, sealing the edges with your wet fingers. Cook for about 5 minutesi n boiling salted water with 1 tsp oil, drain and season with your favorite sauce (tomato sauce, mushroom sauce, or just browned butter and sage).
http://palakkadcooking.blogspot.com/2011/11/cabbage-paratha.html
Menu:
Friday: Salmon, Mashed Parsnips, leftover carrot slaw
Saturday: Baked Chicken, Green Beans (Frozen), Pasta with Tomatoes and cheese
Sunday: McCormick & Kuleto's (San Francisco)
Monday: Beans, Rice, mixed veggies
Tuesday: Veggie Pasta with Green Smoothies
Wednesday: Daikon Carrot Tatsoi Tofu Stir Fry
Thursday: radicchio raviolis, make kluski
Friday: Cabbage Parathas, Chicken Tikka Masala
Recipes:
This is a lovely light dinner full of colorful vegetables that takes less than 30 minutes to prepare. The leftovers are great for lunch the next day.
1 pound penne pasta, cooked and drained
2 cloves garlic, minced
1 tablespoon olive oil
1 large carrot, sliced (1/4 inch)
1 cup cauliflower florets
1 cup broccoli florets
1 cup chopped kale
1/2 cup pine nuts, toasted
2 teaspoons dried basil or 2 tablespoons minced fresh
2 tablespoons olive oil
Sea salt and black pepper to taste
While pasta is cooking, place 1 tablespoon olive oil in large skillet with garlic, carrot, cauliflower, broccoli, and kale. Stir gently and cover pan. Steam 10 to 15 minutes, or until vegetables are just tender. Add a little water if necessary to prevent vegetables from scorching. Drain pasta and place in large bowl. Add cooked vegetables, pine nuts, basil, 2 tablespoons olive oil, sea salt and pepper. Toss gently.
Makes 8 servings
Creamy Greens Smoothie
This smoothie surprises everyone because it tastes so good. You really don't taste the kale at all. This is an excellent snack while breastfeeding because the greens help to increase milk production. Use nutritional yeast flakes fortified with vitamin B12.
1 cup pineapple-coconut juice
1 banana, sliced and frozen
2 to 3 kale leaves
2 teaspoons nutritional yeast flakes (optional)
Place ingredients in blender and puree until smooth.
Makes 1 to 2 servings
Note: 1/2 cup pineapple juice and 1/2 cup light coconut milk can be substituted for pineapple-coconut juice.
Recipes adapted from The Vegetarian Mother's Cookbook copyright © 2005 and Simply Natural Baby Food copyright © 2003 by Cathe Olson.
From http://www.mariquita.com/recipes/radicchio.html:
RAVIOLI WITH RADICCHIO FILLING
1 lb radicchio, chopped
5 ounces grated parmigiano
3 oz ricotta or cream cheese
2 oz bacon, cut in small pieces
1 big handful pinenuts
1 shallot, chopped
1 tbsp balsamic vinegar
1 tbsp olive oil
salt & pepper
1 pack Asian dumpling wrappers (or home-made dough, if you really feel like spending a couple extra hours in the kitchen)
Sautee bacon and shallot in oil for a few minutes. Add radicchio, balsamic vinegar, salt and pepper and cook until wilted. Let it cool down and mix in ricotta, parmigiano and pinenuts. Stuff the dumpling wrappers with a small amount of radicchio mixture, sealing the edges with your wet fingers. Cook for about 5 minutesi n boiling salted water with 1 tsp oil, drain and season with your favorite sauce (tomato sauce, mushroom sauce, or just browned butter and sage).
http://palakkadcooking.blogspot.com/2011/11/cabbage-paratha.html
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