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.