February 25 - March 5, 2015

In the box:
1 Broccoli (1.0 lbs) - R
1 Cabbage, Savoy (1.0 head) - Su
1 Kale, Green Winterbor (1.0 bunch) - T
1 Cauliflower, Romanesco (1.0 head)
1 Apples, Fuji (1.0 lbs)
1 Garlic, Green (1.0 bunch)
1 Collard Greens (1.0 bunch) - T
1 Carrots, Bunch (1.0 bunch)
1 Parsnips (1.0 lbs)
2 Lemons, Meyer (1.0 lbs)
1 Chard, Rainbow (1.0 bunch) - M


In the fridge:
Green Garlic
Lemons - Su (& Finally Juice them!!!)
Kale - W
Parsnips - M
beets - R
bell pepper - R
cilantro - F, T
butternut squash - R

Shopping List:
dill
brown lentils
feta cheese
eggs

Menu:
Wednesday - Green eggs
Thursday - Co-op lunch - beet brownies, Dinner: Broccoli, Bell Pepper & Bean Stuffed Twice Baked Potatoes
Friday - Multicultural Night @ RiTechA
Sunday - Egyptian Mashy Crump, Egyptian lemon chicken
Monday - Lentil Soup (crockpot) - add parsnips and use chard instead of spinach
Tuesday - 'Taco' Tuesday - Green Enchiladas
Wednesday - Egyptian Lentils and Rice (crockpot)
Thursday - Cauliflower Risotto

Recipes:

http://www.food.com/recipe/egyptian-style-stuffed-cabbage-leaves-mashy-crump-194768

http://www.khanapakana.com/recipe/ca09c1f3-cd08-458d-85a1-a7cf0ae52734/egyptian-lemon-chicken-with-parsley

http://www.kalynskitchen.com/2013/01/slow-cooker-greek-lentil-soup-tomatoes-spinach.html?m=1

http://theprettybee.com/2012/06/crockpot-recipe-egyptian-lentils-and.html

http://www.lesrecettesdejuliette.fr/article-risotto-de-courge-butternut-et-de-chou-romanesco-au-cidre-120933112.html

February 18-25, 2015

In the box:

1 Kale, Various (1.0 bunch)
2 Apples, Fuji (1.0 lbs)
1 Garlic, Green (1.0 bunch)
1 Cilantro (1.0 bunch) -T, Freeze
1 Carrots, Bunch (1.0 bunch) - R
1 Beets, Red (loose) (1.0 lbs) - R
1 Lemons, Meyer (1.0 lbs) - Juice
1 Crushed Heirloom Tomatoes (1.0 jar) - Pantry
1 Broccoli (1.0 lbs) - F


In the fridge:
Parsnips - S
Kale - W
Beets - R
Lemons - F
Celery
Savoy Cabbage - S
Butternut Squash
Ginger - S

Groceries:

Polenta
Bell pepper

Menu:


Wednesday: Green Eggs with Kale

Thursday: Beet Lentil Burgers (buns in freezer), Carrots, Beet Muffins

Friday: Broccoli Polenta Sticks, Mini pizzas, lemonade (juice lemons)

Weekend Ideas: Slow Cooker Sweet and Sour Chicken with parsnips and cabbage

Monday: Butternut & Kale Chickpea Curry

Tuesday: Fish Tacos with cilantro sour cream

Recipes:
http://www.sproutedkitchen.com/home/2013/3/26/smoky-beet-burgers.html

http://janeshealthykitchen.com/chocolate-brownie-superfood-bars/#.VOTZi_nF98E

http://chefthisup.com/recipe/6151/finger-food--baked-broccoli-polenta-stic/

http://realmomkitchen.com/10947/slow-cooker-sweet-and-sour-chicken/

February 12 - 18, 2014

In the box:
1 Lettuce, Various (1.0 head)
1 Kale, Various (1.0 bunch)
1 Cauliflower, Romanesco (1.0 head) - R
1 Apples, Fuji (1.0 lbs)
1 Garlic, Green (1.0 bunch) - R
2 Carrots, Bunch (1.0 bunch) - R
1 Squash, Butternut (1.0 each)
1 Beets, Red (loose) (1.0 lbs)
2 Onions, Red OR Yellow (1.0 lbs)
1 Lemons, Meyer (1.0 lbs)
1 Chard, Rainbow (1.0 bunch)

In the fridge:
Chard
Parsnips
Kohlrabi

Menu:
Wednesday - make fudge
Thursday: Pork Schnitzel, cauliflower, beet mashed potatoes, and kohlrabi soup
Friday:  Butternut Quinoa with Kale
Saturday: V-day meal, surf & turf, carrots, mashed potatoes
Sunday:  Dinner out - Sushi!
Monday: Pasta with homemade Butternut sauce
Tuesday:  Taco Tuesday (Veggie Base - Kidney Beans, Parsnips, Onions)

http://oldschoolpastry.pastrysampler.com/college-fudge-vassar-smith-college-and-wellesley/
http://www.simplyquinoa.com/butternut-squash-quinoa-risotto/