Apples - x
Arugula - F,
Red Express Cabbage - x
Carrots - x
Romanesco cauliflower - x
Fennel - x
Leeks - wherever onions are called for
Parsnips - x
Radicchio - x
Crushed Dry-farmed Tomatoes (jar will be inside your box) - pantry
In the house:
Cabbage - x
Beets - x
Grocery List:
Garlic
Bananas
Talapia
shallots
sour cream
Menu:
Friday: Spaghetti with minced arugula in the sauce
Saturday: Mexican
Sunday: Something easy from the fridge/freezer
Monday: Fish and Shredded Cabbage/Radicchio Tacos
Tuesday: Romanesco Cauliflower and Garlic Pasta
Wednesday: Parsnip and Beet Soup
Thursday: Carrot Raisin Salad and Baked Chicken
Recipes:
Parsnip and Beet Soup with Dill Cream
from "Your Organic Kitchen" by Jesse Cool
Serves 6
Jesse says, "The flavors and appearance of this passionately purple soup are balanced beautifully by the tart creaminess of the sour cream. In my restaurant we serve this soup on Valentine's Day accompanied by heart-shaped biscuits."
Tuesday: Romanesco Cauliflower and Garlic Pasta
Wednesday: Parsnip and Beet Soup
Thursday: Carrot Raisin Salad and Baked Chicken
Recipes:
Parsnip and Beet Soup with Dill Cream
from "Your Organic Kitchen" by Jesse Cool
Serves 6
Jesse says, "The flavors and appearance of this passionately purple soup are balanced beautifully by the tart creaminess of the sour cream. In my restaurant we serve this soup on Valentine's Day accompanied by heart-shaped biscuits."
6 C vegetable or chicken broth
1 lb. parsnips, cut into small cubes
6 beets, trimmed and scrubbed [sure, use some red and some yellow!]
1 large shallot, thinly sliced
3 whole cloves
3 whole peppercorns
3 tbsp. sugar
Salt and freshly ground pepper
1 C sour cream
1 green onion, finely chopped [leeks instead]
2 tbsp. chopped fresh dill [or 2 tsp. dried]
Bring the broth to a boil in a large saucepan over high heat. Add the parsnips. Reduce the heat to low, cover, and simmer for 10 minutes, or until tender. Using a slotted spoon, remove the parsnips to a bowl.
Add the beets, shallot, cloves, and peppercorns to the simmering broth. Cover and simmer for 45 minutes, or until the beets are tender. Using a slotted spoon, remove the beets to the cutting board, reserving the liquid. When the beets are cool, slip off the skins. Cut into small cubes.
Strain the broth through a cheesecloth-lined sieve into a large bowl. Return the broth to the pot. Add the parsnips, beets, and sugar. Season to taste with salt and black pepper.
In a small bowl, combine the sour cream, green onion, and dill.
Ladle soup into 6 bowls and top each with a dollop of the sour cream mixture.
Apple Fennel Puree for lunch "Applesauce"
http://www.eatingwell.com/recipes/baja_battered_fish.html
From : http://www.vegkitchen.com/kid-friendly-recipes/easy-healthy-recipes/salads-your-kids-just-might-eat/
Classic Carrot-Raisin Salad
Here’s a simple salad that might just be the first your kids will enjoy. A food processor is a must for preparing this salad quickly.
Serves: 4 to 6
8 ounces carrots, peeled (or use baby carrots)
2/3 cup raisins
1 tablespoon lemon juice, or more, to taste
1 tablespoon agave nectar
1/4 cup vegan mayonnaise or Cashew Cream
Generous pinch of ground cinnamon
[Add some red cabbage too]
Grate the carrots in a food processor, then transfer to a serving bowl. Add the remaining ingredients, and mix together thoroughly.
Let the salad stand at room temperature for 20 to 30 minutes, then serve.
For later:
http://mytastyhandbook.com/tasty-food-and-drink/spicy-red-lentil-soup-with-magic-potion/
1 lb. parsnips, cut into small cubes
6 beets, trimmed and scrubbed [sure, use some red and some yellow!]
1 large shallot, thinly sliced
3 whole cloves
3 whole peppercorns
3 tbsp. sugar
Salt and freshly ground pepper
1 C sour cream
1 green onion, finely chopped [leeks instead]
2 tbsp. chopped fresh dill [or 2 tsp. dried]
Bring the broth to a boil in a large saucepan over high heat. Add the parsnips. Reduce the heat to low, cover, and simmer for 10 minutes, or until tender. Using a slotted spoon, remove the parsnips to a bowl.
Add the beets, shallot, cloves, and peppercorns to the simmering broth. Cover and simmer for 45 minutes, or until the beets are tender. Using a slotted spoon, remove the beets to the cutting board, reserving the liquid. When the beets are cool, slip off the skins. Cut into small cubes.
Strain the broth through a cheesecloth-lined sieve into a large bowl. Return the broth to the pot. Add the parsnips, beets, and sugar. Season to taste with salt and black pepper.
In a small bowl, combine the sour cream, green onion, and dill.
Ladle soup into 6 bowls and top each with a dollop of the sour cream mixture.
Apple Fennel Puree for lunch "Applesauce"
http://www.eatingwell.com/recipes/baja_battered_fish.html
From : http://www.vegkitchen.com/kid-friendly-recipes/easy-healthy-recipes/salads-your-kids-just-might-eat/
Classic Carrot-Raisin Salad
Here’s a simple salad that might just be the first your kids will enjoy. A food processor is a must for preparing this salad quickly.
Serves: 4 to 6
8 ounces carrots, peeled (or use baby carrots)
2/3 cup raisins
1 tablespoon lemon juice, or more, to taste
1 tablespoon agave nectar
1/4 cup vegan mayonnaise or Cashew Cream
Generous pinch of ground cinnamon
[Add some red cabbage too]
Grate the carrots in a food processor, then transfer to a serving bowl. Add the remaining ingredients, and mix together thoroughly.
Let the salad stand at room temperature for 20 to 30 minutes, then serve.
For later:
http://mytastyhandbook.com/tasty-food-and-drink/spicy-red-lentil-soup-with-magic-potion/
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