April 27 - May 3, 2013

In the box:

Arugula - M
Asian greens, Mizuna - F
Broccoli - R

Cabbage, Savoy - Su, R, F
Carrots
Cauliflower - F
Chard - R
Cilantro - R
Fava Beans - M
Green garlic - use whenever a recipe calls for garlic
Kale - M
Lettuce - Sa
Strawberries

In the fridge:

Chard - Sa

Carrots - Sa

Spinach - Sa

Lettuce - Sa

Cabbage - Su, R, F

Sweet Potatoes - M

Challenge: Using up all the crunchy stuff before it goes bad, now that I can have crunchy food again!

Groceries:

Pecorino

Butter (if on sale)

Syrup

Corn Tortillas

Lime Juice

Urad Dal (Black Split Lentils)

Curry leaves

Bread Crumbs (if there are organic - otherwise make french bread and make breadcrumbs from that)

Walnuts (1 cup)

Shitake Mushrooms

Ginger root

Dumpling Wraps

Menu:

Saturday: Smoked Pork Loin, Salad, Potato Chard Casserole (from last week - we switched the meals around a little and had leftovers one day, so we didn't get to make this)

Sunday: Coleslaw (shred all cabbage and save for later), Grilled Sausages with Sauerkraut, Salads

Monday: Roasted Chicken, Sweet Potatoes covered with sauteed spinach.

Tuesday: Fava Bean Polenta

Wednesday: Kale Walnut Pesto Pasta

Thursday: 

    Co-op Lunch:  Cabbage Vedas (made ahead and reheated in oven), Broccoli Bites (made ahead baked during co-op) Fruit, Use any leftover greens from the week to make green cookies again

    Dinner: Potato Chard Enchiladas

Friday: Steamed Dumplings, Cauliflower Tater Tots

Recipes:

Fava Bean Polenta - Add minced arugula instead of asparagus and black pepper

Kale Walnut Pesto Pasta (add some steamed carrots too)

Potato Chard Enchiladas

Cabbage Vedas

Broccoli Bites

Steamed Dumplings (Add Mizuna, use leftover chicken from Monday, shredded)

Cauliflower Tater Tots

April 21 - 26, 2013

In the box:

Arugula - x
Asian greens, Tatsoi - x
Cabbage, Savoy
Carrots - x
Chard - x
Cauliflower - x

Green garlic
Kale - x
Lettuce
Strawberries

In the fridge:

Broccoli - x

Cabbage - x

Chard - x

Challenge: Still need soft food.  Hopefully that will change soon - I'll find out after getting the stitches out Monday.

Menu:

Sunday: Meatballs in Lemon Sauce with Salad (for boys)

Monday: Cauliflower Pasta

Tuesday:

     Co-op: Kale cookies, Lemonade with fresh squeezed lemons

     Dinner: Crockpot Cabbage Casserole

Wednesday: Coconut Curry Shrimp & Broccoli

Thursday: Peanut egg noodle Tatsoi

Friday: Potato and Chard Casserole

Groceries:

parmesan cheese

cheddar cheese

white beans

ground turkey

earth balance

almond milk

coconut milk

peanut butter

can tomato sauce

Recipes:

http://asweetlife.org/recipes/swiss-chard-meatballs-in-lemon-sauce/

http://www.food.com/recipe/pasta-with-broccoli-cauliflower-and-beans-464718

http://versatile-vegan.com/2013/03/17/dont-call-these-spinach-cookies-although-thats-exactly-what-they-are/ (make with Kale puree instead)

http://cavegirlfoodie.blogspot.com/2012/03/crockpot-cabbage-casserole.html (add minced arugula and raisins)

http://cavemengourmet.com/2012/08/15/coconut-curry-shrimp/

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=287172 (add carrots)

http://www.themeltaways.com/2013/01/30/what-were-eating-wednesday-potato-and-chard-casserole/ 

April 13 - 19, 2013

In the box:

Apples - lunches
Arugula - x
Asian greens, Pac Choi - x
Broccolli - x
Cabbage, Savoy - x
Carrots - x
Chard - x
Green garlic - x
Kale - x
Lettuce - salads for boys
Radishes, French Breakfast
Strawberries - lunches

Challenge:  Food still has to be soft.  Grrr.

Groceries:

yogurt

diced tomatoes

coconut milk

rice noodles

Menu:

Saturday: Salad (for the boys), Turkey Burgers

Sunday: Kale Palak Paneer with Chickpea curry

Monday: Chard & Bean Burritos (use onions and garlic for refried beans)

Tuesday: Green Garlic Broccoli Soup

Wednesday: Scrambled Eggs with minced greens.

Thursday: Thai Coconut soup with pak choi (add cubed fish & sweet potato & minced arugula)

Friday: Cabbage Cakes with steamed Carrots and applesauce

Recipes:

http://www.nomsforthepoor.com/2013/03/kale-palak-paneer-homemade-paneer.html

http://vegetarian.about.com/od/vegetarianindianrecipes/r/quickchickpeas.htm

http://www.liveearthfarm.net/green-garlic-and-broccoli-soup/

http://www.thehomechannel.co.za/thai-coconut-soup-with-pak-choi-and-rice-noodles/

http://allrecipes.com/recipe/cabbage-cakes/

Meals - April 8 - 12, 2013

In the box:

Apples - Lunches
Arugula - F
Asian Greens, Tatsoi or Mizuna - M
Beets - W
Cabbage, Savoy - M, T
Carrots - T
Chard - R
Cilantro - R
Kale - smoothies for snacks
Lemons, Meyer
Lettuce - salad for the boys over the weekend
Spinach - smoothies for snacks

Challenge: Needs to be soft due to never ending gum surgery recovery

Groceries:

Tofu
yam
Cream of Wheat
Yogurt
Breakfast Bars
potatoes
goat cheese

Menu:

Monday: Stir Fry with tofu, cabbage, and asian greens over Black Rice

Tuesday: Carrot Soup (add leftover cabbage)

Wednesday: Baked Fish with Mashed Potatoes and Beets

Thursday:

           Co-op Lunch: Kale & Cocoa Waffles

           Dinner: Polenta Pie with minced chard & cilantro

Friday: Pasta with arugula and goat cheese

Recipes:

CARROT SOUP with GARAM MASALA
Serves 6

You can find Garam Masala in Indian markets or at health food stores. It is a combination of coriander, cumin, cinnamon, clove, pepper, bay and several other spices. It is sold in bulk at many of the health food stores and is absolutely worth the effort to find.

Ingredients:
¼ cup olive oil
¾ cup diced yellow onion
4-6 carrots, roughly chopped (peeling optional)
1 small yam, peeled and diced
sea salt and pepper to taste
¾ teaspoon garam masala, divided
3 cup vegetable stock
2 teaspoons fresh lime juice, or to taste
2 tablespoons sour cream or Greek yogurt, plus additional to garnish

DIRECTIONS:
1. Heat oil in a soup pot over medium heat. Add the onion, carrots, yam, ¼ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon garam masala. Cook for about 15 minutes, stirring frequently.
2. Add the stock and 1 cup cold water and raise the heat to high, Bring to a boil, then reduce the heat to a simmer, partially cover, and simmer until vegetables are tender, about 15 minutes. Remove from heat.
3. If you have an immersion blender, use it to puree the soup. (Otherwise, allow soup to cool slightly and then puree in batches in a blender. Return soup to pot.) Season with lime juice, to taste. And adjust the salt and pepper.
4. Mix sour cream or yogurt and remaining ¼ teaspoon garam masala in a small bowl. Swirl into the soup. Serve hot, garnished with additional sour cream or yogurt. If desired.

http://www.thehealthyeverythingtarian.com/black-bean-feta-polenta-pie/

http://www.mariquita.com/recipes/arugula.html