Arugula - M
Asian greens, Mizuna - F
Broccoli - R
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
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)
Steamed Dumplings (Add Mizuna, use leftover chicken from Monday, shredded)
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