Suggestions for the boys

So, the little one and I are out of town, which means that my culinary prowess is also out of town, leaving the big one and daddy to their own devices. So this is my attempt at not coming home to a bunch of spoiler veggies.
In the box
Beets - I know you don't like beets and they'll last a while in the fridge
Broccoli - Steam in the steamer for 10 minutes. You put water in the bottom part ( for broccoli, its the lower marker) then the flat plastic part, then the basket with the lid. I suggest putting the broccoli over baked potatoes or eating it with baked chicken (throw some veggie seasoning and salt & pepper on the chicken, pop it in the oven for 30-40 minutes at 375 (I use the other food auto convection setting).
Carrots - peel em, steam em (see broccoli, but they take about a half hour or whatever it says on the front of the steamer) or eat em raw.
Celery - wash it, cut it, see if RJ will eat it in his lunch
Dry-farmed Tomatoes - dice and saute to make a quick sauce for pasta.
Heirloom Tomatoes - RJ likes them sliced and salted.
Kale - pull off from stem, rinse, spin, tear in pieces, saute and add to scrambled eggs or tomatoes and pasta
Potatoes - microwave has a baked potatoes button. doesn't get easier than that. see broccoli to pair.
Radishes - find Ashley and offload.
Sweet Peppers - thaw and cook ground turkey. add Chili powder, cumin, coriander, onion powder ( or chopped onions), garlic powder ( or garlic), and salt. cut peppers in half. bake for a few minutes to soften. add turkey, mixing it with corn and chopped peppers. top with cheese ( for you...RJ will flip if there is cheese on his. serve with salsa, sour cream, etc.

Note: If this is formatted weird, blame my kindle.

September 24 - 28, 2012

In the box:

Beets - W
Broccoli - T
Green beans - M
Kale - R
Lettuce - W, F
Red onions - R
Summer squash - R
Sweet peppers - R
Dry-farmed tomatoes
Heirloom tomatoes - F


In the fridge:
tomatoes

heirloom tomato - W
lettuce - W


Groceries:
hummus

pita

carrots
chicken

steak

Menu:

Sunday:

Monday:

• [Lunch]: PB & J Tortilla Roll, Fruit
• [Dinner]:  Green Beans, Baked Chicken, corn

Tuesday:

• [Lunch]: Hummus, Pita, Carrots
• [Dinner]: Broccoli Stuffed Potatoes with Cheese, Soak Beans for W

Wednesday:

• [Lunch]: Yogurt, Fruit, Ham Roll
• [Dinner]: Salad with Beets, Heirloom Tomatoes and beans

Thursday:

• [Lunch]: PB Banana Tortilla Roll, Fruit
• [Dinner]: Kale, Squash, Pepper Curry with Steak, Rice

Friday:

• [Lunch]: Tuna Sushi Roll, Fruit
• [Dinner]: Pomegranate Chicken Mexican Salad 

Recipes:

http://www.myrecipes.com/recipe/mexican-salad-with-pomegranate-lime-dressing-10000001120341/

September 15 - 21, 2012

In the box:

Arugula - T
Broccoli - Su
Celery - R
Dry-farmed Tomatoes - T, grind tomatoes for canning
Heirloom Tomatoes - M, F
Kale - M
Lettuce - M
Potatoes, fingerlings - Su, R
Sweet Peppers - W

In the fridge:

Padron Peppers - W

Sweet Peppers - W
summer squash - F

grapes - lunches, jam R

Ready to Harvest: Pomegranates

Groceries:
parmesan
lunch meat
ground turkey
yogurt
cheese
sour cream
lemon
fruit

Menu:

Sunday: Grilled Fish with Steamed Broccoli and Baked Potatoes with Cheese

Monday: 

• [Lunch]:PB&J English Muffin (could make it a tambourine with banana slices if a banana is left), Fruit
• [Dinner]:Kale & Goat Cheese Frittatas and Salad

Tuesday:

• [Lunch]: Yogurt with Fruit, Pretzels, Thawed Edamame 
• [Dinner]: Pasta with Tomatoes and Arugula, grind tomatoes to can, soak beans for Wednesday

Wednesday: 

• [Lunch]:  Kale & Goat Cheese Frittata leftover, fruit, 
• [Dinner]: Southwestern Stuffed Peppers

Thursday:

• [Canning during Logan's Co-op]: Pomegranates and Grapes for jam (if any are left)
• [Lunch]: Tortilla Rollup with banana and nutella, fruit
• [Dinner]: Potato Soup and Salad

Friday:

• [Lunch]: Maracas made from pomegranate seeds, bell peppers and pretzels, music note cheese & lunch meat
• [Dinner]: Pasta with Summer Squash

Recipes:

Grilled Fish http://pinterest.com/pin/40954677832436917/

Kale & Goat Cheese Frittatas -  http://www.thekitchn.com/easy-breakfast-recipe-kale-and-goat-cheese-frittata-cups-166901

Pasta with Tomatoes and Arugula - http://www.epicurious.com/recipes/food/views/Penne-with-Arugula-and-Tomatoes-351

Southwestern Stuffed Peppers - http://www.simplylovefood.com/2012/02/25/southwestern-stuffed-peppers/

Pasta with Summer Squash and Tomatoes with Creamy Lemon-Yogurt Sauce - http://www.ezrapoundcake.com/archives/13338

September 9 - 14, 2012

In the box:

Cauliflower - F
Chard - W
Kale - R
Lettuce - R
Pac choi - T
Padron peppers - W, Freeze
summer squash - M
Sweet peppers - R, F
Cherry tomatoes - R
heirloom tomatoes - R

In the fridge:

corn on the cob - M
onions
leeks
carrots - T, W

raspberries

grapes

strawberries (for jam)

Groceries:
ginger

meat for grilling

Stir Fry Beef

Menu:

Saturday: Make and Process Spaghetti Sauce, Chinese food for dinner

Sunday: Pasta with Sauce

Monday:

• [Lunch]: Yogurt, Fruit, Spinach Scone
• [Dinner]: Corn on the Cob, Meat on the Grill, Orange Summer Squash Bread

Tuesday:

• [Lunch]: Corn tortilla french horn with lunch meat, fruit
• [Dinner]: Pac Choi Beef Stir Fry with rice

Wednesday:

• [Lunch]:Tuna salad sushi hand roll horn (with carrots and leftover rice), fruit
• [Dinner]: Lentils with Greens

Thursday:

• [Lunch]: Kale Cocoa Flax Waffles (make Wed night for co-op & RJ's lunch), Fruit
• [Dinner]: Tomato Sweet Pepper Soup, Salad

Friday:

• [Lunch]: Applesauce Container Drum with Pretzel Stick Drumsticks, Hummus and Pita Bread
• [Dinner]: Cauliflower Sweet Pepper Salad

Recipes:

http://cookingwithelise.com/orange-summer-squash-bread-and-the-act-of-giving/

SPICED LENTILS with MIXED GREEN VEGETABLES (LEF Recipe Database)
Serves 6

1 tablespoon peanut oil (or oil of choice)
1 medium onion, thinly sliced
1 teaspoon freshly ground cumin seeds
1 teaspoon freshly minced ginger
1 small hot chili, minced
black pepper
1 1/2 cups cooked lentils of choice
2 cups mixed greens (such as spinach, kale, chard...) torn
juice of 1 /2 lemon
2 tablespoons plain yogurt

1. Heat oil in a saute pan and saute onion until soft. Add spices, chili, pepper, and seasonings and saute for 1 more minute.
2. Add the lentils and stir for 1 to 2 minutes, then add the greens and stir for another minute until slightly wilted.

3. Add the lemon juice and drizzle over yogurt before serving slightly warm or at room temperature.


ROASTED TOMATO, GARLIC and SWEET PEPPER SOUP (LEF Recipe Database)
Serves 6

8 garlic cloves, peeled
8 large tomatoes (about 1 pound), halved and (optionally) seeded
1 medium sweet pepper or 2 small, halved, seeded, then quartered
5 teaspoons olive oil
1 teaspoon sea salt
black pepper to taste
1 3/4 vegetable stock
handful fresh basil leaves

1.Preheat oven to 400 degrees. Arrange garlic, tomatoes, and peppers in a baking dish. Drizzle with olive oil, then sprinkle with sea salt and pepper to taste. Bake for 20-30 minutes, or until vegetables are soft (if the garlic looks like it is overcooking, remove it from baking dish and set it aside).
2. Transfer contents of baking dish to a blender or food processor. Add the stock and puree until smooth. Put into a pan and reheat, adding the basil at the last minute. Adjust the seasoning.



WARM CAULIFLOWER, SWEET PEPPER and SESAME SALAD (LEF Recipe Database)
Serves 4-6

2 tablespoons sesame oil
2 sweet peppers, seeded and sliced thinly about 2 cups
1 cup cauliflower cut into small florets
1 clove garlic, minced
1/2 cup tofu, sliced (optional)
2 teaspoons light soy sauce
1/2 teaspoon chili sauce
1 teaspoon honey
1/2 teaspoon grated fresh ginger
1 teaspoon sesame seeds

1. Heat half the oil in a frying pan and stir-fry the bell peppers and cauliflower for 5 minutes, until the peppers are tinged golden and slightly soft.
2. Add the rest of the ingredients, except the remaining oil and sesame seeds, and stir-fry for a minute.
3. Turn onto serving plates and serve warm with oil drizzled over and sesame seeds sprinkled on top.

September 1 - 7, 2012

In the box:
Pac Choi - R
Basil - Su, M
Cherry Tomatoes - M
Dry-farmed Tomatoes - W
Green Beans - Su
Kale - W
Leeks - M
Padron or Poblano Peppers - Sa
Spinach - M
Sweet Peppers - Su, M, W, F
Radishes - Su


In the fridge:
Cabbage - T
Green Beans - Su


Groceries:
Ham
Chicken
Pineapple
Ahi Tuna
Flour
Ground Turkey
Shitake Mushrooms
Carrots
grapes
circle crackers
thin pretzel sticks
Fruit

Menu:
Weekend Lunches: Leftover Quiche, Stir-fry, Lentil Stew
Saturday: Leftovers, Sauteed Padron Peppers
Sunday: Make Bean Salad for Kids to take, Pickled Radishes

Monday: 
[Dinner]: Grilled Tuna with Basil Butter, Spinach Salad, mashed potatoes with leeks

Tuesday:
[Lunch]:Hard Boiled Egg Guitars with Pretzel Necks and Nori strings, Yogurt with fruit
[Dinner]: Asian Cabbage Rolls

Wednesday:
[Lunch]:  Musical Note Bread PB & J, Fruit
[Dinner]: Individual Veggie Pizza with Kale Stuffed Crust, Make extra crusts to freeze for future

Thursday:
[Lunch]: Hummus & Pita Tambourine with crackers, carrots
[Dinner]: Wanton Soup

Friday: 
[Lunch]:  Sushi Rice & Nori Piano Keyboard, Tortilla & Ham Roll-up "Flute", Fruit
[Dinner]: Chicken Salad Sandwiches, Cherry tomatoes

Recipes:

Bean Salad: http://www.tasteofhome.com/Recipes/Basil-Bean-Salad

Grilled Tuna with Basil Butter: http://www.myrecipes.com/recipe/grilled-tuna-with-basil-butter-fresh-tomato-sauce-10000000522098/

Asian Cabbage Rolls: http://www.yummly.com/recipe/Asian-Cabbage-Rolls-Food_com-166788

Wanton Soup: http://www.foodnetwork.com/recipes/emeril-lagasse/wonton-soup-recipe/index.html

Chicken Salad Sandwiches: http://www.sweetpotatochronicles.com/wordpress/2011/06/picnic-week-trish-magwoods-picnic-chicken-salad/#