Red beets - W
Golden beets - M
Broccolini - W
Red cabbage - Th
Carrots - Su
Chard - F
Parsley - T
Green garlic - T
Leeks - T
Lettuce - M
Oyster mushrooms (Far West Fungi) - F
In the fridge:
Ham - M, T
Cilantro
Potatoes - Su, T
Red Onions - T
Lettuce - M
Beet Greens - T
Groceries:
Milk
Fruit, Apples
Juice
Sour Cream
Menu:
Friday: Pasta with Chard Oyster Mushroom Lemon Wine Sauce
Sunday: Carrots, Potatoes, Salmon
Monday: Salad with Eggs, Ham, Beets (Soak Beans overnight)
Tuesday: "Stone Soup" with Ham Bone, Beans, Green Garlic, Leeks, Parsley, Potatoes, and Beet Greens
Wednesday: Broccoli, Beet, and Cheddar Pasta
Thursday: Red Cabbage and Pork Casserole
Recipes:
Broccoli, Beet and Feta Pasta [I plan on using cheddar since we have a bunch]
There are no real measured quantities here. This recipe is not that picky!
broccoli or broccolini, cut into bite-sized pieces
a few beets, topped, tailed, peeled, sliced, then cut crosswise into strips
penne pasta
onion, garlic, olive oil
toasted walnuts (optional)
feta cheese
salt and pepper
Cook beet strips in a saucepan of boiling salted water about 10 minutes or until tender. Boil your penne pasta according to package directions, adding the cut up broccoli for the last 2 to 3 minutes of cooking time so it will be done when the pasta is done. Meanwhile, in a large skillet, sauté onions and garlic in olive oil until translucent or even longer, if you like them a little caramelized. When the pasta/broccoli is done, drain well then add to skillet and stir/toss to combine. Add crumbled feta cheese to mixture and stir/heat until feta melts and makes it all creamy. Add salt to taste, and I like to add a generous amount of fresh ground black pepper. Drain and add beets last, stirring just to mix (so the beets’ color doesn’t overpower it all). Stir in optional toasted walnuts and serve.
Variation: as I mentioned above, I made up this recipe in January, when fresh tomatoes were not in the pantry, but since we have lots of them now, I bet it would be good to add diced fresh tomato (or halved cherry tomatoes), or substitute tomatoes for the cooked beets if you don’t like beets.
http://www.recipe4living.com/recipes/red_cabbage_and_pork_casserole_2.htm
Recipes:
Broccoli, Beet and Feta Pasta [I plan on using cheddar since we have a bunch]
There are no real measured quantities here. This recipe is not that picky!
broccoli or broccolini, cut into bite-sized pieces
a few beets, topped, tailed, peeled, sliced, then cut crosswise into strips
penne pasta
onion, garlic, olive oil
toasted walnuts (optional)
feta cheese
salt and pepper
Cook beet strips in a saucepan of boiling salted water about 10 minutes or until tender. Boil your penne pasta according to package directions, adding the cut up broccoli for the last 2 to 3 minutes of cooking time so it will be done when the pasta is done. Meanwhile, in a large skillet, sauté onions and garlic in olive oil until translucent or even longer, if you like them a little caramelized. When the pasta/broccoli is done, drain well then add to skillet and stir/toss to combine. Add crumbled feta cheese to mixture and stir/heat until feta melts and makes it all creamy. Add salt to taste, and I like to add a generous amount of fresh ground black pepper. Drain and add beets last, stirring just to mix (so the beets’ color doesn’t overpower it all). Stir in optional toasted walnuts and serve.
Variation: as I mentioned above, I made up this recipe in January, when fresh tomatoes were not in the pantry, but since we have lots of them now, I bet it would be good to add diced fresh tomato (or halved cherry tomatoes), or substitute tomatoes for the cooked beets if you don’t like beets.
http://www.recipe4living.com/recipes/red_cabbage_and_pork_casserole_2.htm
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