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