April 16 - 22, 2015

In the box:

2 Lettuce, Various (1.0 head) - T
1 Leeks (1.0 bunch)
1 Kale, Lacinato (1.0 bunch) - S
1 Onions, Spring (1.0 bunch)
1 Cilantro (1.0 bunch) - T
1 Carrots, Bunch (1.0 bunch) - T
1 Beets, Red (1.0 bunch)
1 Frisee (1.0 head) - T
1 Strawberries - 1 lb (1.0 clamshell) - Lunches
2 Fava Beans in Pod (1.0 lbs) - F
1 Chard, Rainbow (1.0 bunch) - R

In the fridge:

Asparagus - R

Lemons

Grocery list:

Cucumber

Avocados

Plain yogurt

pasta sauce

tomato paste

macaroni

Menu:

Thursday: Asparagus, Baked Fish, green rice

Friday: Fava Bean Taamia with Pita, yogurt and cucumber, 'Irea to drink (Egyptian food night)

Sunday: Koushari - Add minced kale (Egyptian Food night #2), Sesame Cookies

Monday: Beet Rice Pilaf, add sausage or beans or ham for protein

Tuesday: Taco Salad 

Wednesday: Green eggs or pasta

Recipes:

Friday:  http://www.our-food-recipes.com/history-of-food/historic-food-recipes/ancient-egyptian-food-recipes/

'Irea (Cinnamon Beverage)

Ingredients
2 cinnamon sticks
2 teaspoons sugar, or to taste
1 cup cold water
Mixed nuts

Procedure
Place the cinnamon and sugar in a small saucepan with the cold water and bring to a boil, stirring occasionally.
Lower the heat and allow the mixture to simmer for 10 minutes, or until it is brownish.
Remove the cinnamon sticks and pour the drink into a cup.
Serve with mixed nuts sprinkled into the cup.

Makes 1 cup.

http://www.foodbycountry.com/Algeria-to-France/Egypt.html

Sunday:

Koushari (Lentils, Macaroni, Rice, and Chickpeas)

Ingredients
1 cup lentils
1 teaspoon salt
1 cup elbow macaroni
1 cup rice
1 can (15-ounce) chickpeas (also called ceci)
2 Tablespoons olive oil

S AUCE :
1 cup canned tomato puree
¼ cup olive oil
2 onions
1 garlic clove, or to taste

Procedure
Prepare lentils: Place the lentils in a sieve and rinse thoroughly. Place them in a large saucepan with 3 cups of water and 1 teaspoon salt.
Heat until the water begins to boil. Lower the heat, and simmer for about 1 hour until lentils are tender. Drain and set the lentils aside.
Prepare the macaroni: Fill the same saucepan with water (add salt if desired). Heat until the water begins to boil.
Add the macaroni and boil about 12 to 15 minutes, until macaroni is tender. Drain and set the macaroni aside. (It is okay to combine the macaroni and lentils.)
Prepare the rice: Heat the 2 Tablespoons of olive oil in the same saucepan. Add the rice and cook for 2 or 3 minutes, thoroughly coating the rice with oil.
Add 2 cups of water and heat until the water begins to boil. Cover the saucepan and simmer until the rice is tender, about 15 minutes.
Remove from heat and allow to cool for about 5 minutes.
Assemble koushari: Drain chickpeas and rinse. Add chickpeas, lentils, and macaroni to cooked rice and toss very gently with a fork.
Make sauce: Peel the onions and cut them in half lengthwise. Slice each half crosswise into thin slices.
Heat ¼ cup olive oil in a skillet. Add onions and cook, stirring often with a wooden spoon, until onions are golden brown.
Add garlic clove and cook 1 or 2 more minutes. Stir in tomato puree and heat until bubbly.
Now pour the sauce over the lentil mixture and heat over very low heat for about 5 minutes, until completely warm.
Serve with pita bread.

Serves 4 to 6.Read more: http://www.foodbycountry.com/Algeria-to-France/Egypt.html#ixzz3XOo2TNmm

Monday: http://www.cookincanuck.com/2013/10/one-pot-beet-rosemary-kale-arborio-rice-pilaf-recipe/