Plan:
Monday - Sweet Potato Quinoa Chili (vFit Recipe Rolodex)
Tuesday - Taco Tuesday - Fish Tacos
Wednesday -Potato, Chickpea, and Chard Curry
Thursday -Snap Peas and Honeyed Shrimp Stir fry
Friday - Pasta with fava beans
Saturday - Burgers/Veggie Burgers, Potato Wedges and Salad
Sunday - Greek leftovers from freezer
Showing posts with label Sweet Potatoes. Show all posts
Showing posts with label Sweet Potatoes. Show all posts
Monday, May 18, 2020
Saturday, April 27, 2013
April 27 - May 3, 2013
In the box:
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)
Monday, December 3, 2012
December 1 - 7, 2012
In the box:
Apples
Arugula
Beets - F
Cabbage - W
Romanesco cauliflower + - F
Celery - T
Pineapple guavas - Lunches
Lacinato kale - T
Leeks - T
Meyer lemons +
Winter squash + - T
Fruit jam from Happy Girl Kitchen (made with LEF fruit)
Apples
Arugula
Beets - F
Cabbage - W
Romanesco cauliflower + - F
Celery - T
Pineapple guavas - Lunches
Lacinato kale - T
Leeks - T
Meyer lemons +
Winter squash + - T
Fruit jam from Happy Girl Kitchen (made with LEF fruit)
In the fridge:
Squash - Su, T
Potatoes - T
carrots - T
yams - T
cabbage - W
Groceries:
dal
yellow dal
garbanzo beans
eggroll wraps
Menu:
Saturday: SUSHI!
Sunday: Butternut Squash Soup, Bread
Monday: Pasta with Arugula and Shrimp
Tuesday: Coconut Curry DAL, make in the afternoon with Logan)
Wednesday: Peanut Noodles and Eggrolls, shred remaining cabbage and make sauerkraut with boys
Thursday: Leftovers
Friday: Beet and Romanesco Cauliflower Salad
Recipes:
COCONUT CURRY DAL
coconut oil for cooking
1 butternut squash
1 large onion, diced
1 orange bell pepper, diced
2 stalks celery, diced
2 carrots, diced
3 cloves garlic, minced
3 leeks, cleaned well, and sliced into 1/4-inch rounds
1 garnet yam, peeled and cubed
1 fennel bulb, chopped
3 fingerling potatoes, chunked
1 can Thai coconut milk
1-2 tsp. curry powder
1-2 tsp. garam marsala
sea salt and pepper to taste
fresh squeezed lemon juice
6-8 C chicken or vegetable stock
1 C dal, rinsed well
1 C orange lentils, rinsed well
1 C yellow dal, rinsed well
1 can garbanzo beans
1 can coconut milk
Squeeze of fresh lemon (optional)
1 to 2 bunches leafy greens (kale, chard, spinach, collards), washed, de-stemmed and chopped
1. Cut the butternut squash in half, de-seed, and rub with coconut oil. Place on a baking sheet and bake in a 350 degree oven for about 30 minutes, or until tender (the cooking time depends on the size of the squash). Remove when tender and set aside to cool.
2. In a large pot, melt 1 tbsp. coconut oil and start to saute the onion, until caramelized, about 7- 10 minutes. Add the chopped leeks and continue to saute until very tender, then add the rest the vegetables and saute until all is tender and steamy.
3. Add the spices and saute a bit longer to incorporate and release their oils.
4. Add about 6-8 C stock, then add the lentils and dal. Stir well.
5. Scoop out the butternut squash and add the flesh to the lentils and dal. Mix well to combine. Simmer, slightly covered, until the mixture is tender to the bite. You will want to stir the dal occasionally while it is cooking. You may also need to add more stock as it cooks.
6. Add the rinsed, cooked garbanzo beans and the coconut milk. Stir in gently. I like to add a little fresh lemon juice for brightness.
7. Add the chopped kale and other greens if you like and mix incorporating all. Season to your taste with sea salt and pepper and more lemon juice if you so desire.
8. Serve over brown basmati rice and have a side of roasted, whole cashews to sprinkle on top. This fills the house with love!
9. This makes a large pot of soup so you may want to cut the recipe in half, but don't reduce the quantity of greens.
coconut oil for cooking
1 butternut squash
1 large onion, diced
1 orange bell pepper, diced
2 stalks celery, diced
2 carrots, diced
3 cloves garlic, minced
3 leeks, cleaned well, and sliced into 1/4-inch rounds
1 garnet yam, peeled and cubed
1 fennel bulb, chopped
3 fingerling potatoes, chunked
1 can Thai coconut milk
1-2 tsp. curry powder
1-2 tsp. garam marsala
sea salt and pepper to taste
fresh squeezed lemon juice
6-8 C chicken or vegetable stock
1 C dal, rinsed well
1 C orange lentils, rinsed well
1 C yellow dal, rinsed well
1 can garbanzo beans
1 can coconut milk
Squeeze of fresh lemon (optional)
1 to 2 bunches leafy greens (kale, chard, spinach, collards), washed, de-stemmed and chopped
1. Cut the butternut squash in half, de-seed, and rub with coconut oil. Place on a baking sheet and bake in a 350 degree oven for about 30 minutes, or until tender (the cooking time depends on the size of the squash). Remove when tender and set aside to cool.
2. In a large pot, melt 1 tbsp. coconut oil and start to saute the onion, until caramelized, about 7- 10 minutes. Add the chopped leeks and continue to saute until very tender, then add the rest the vegetables and saute until all is tender and steamy.
3. Add the spices and saute a bit longer to incorporate and release their oils.
4. Add about 6-8 C stock, then add the lentils and dal. Stir well.
5. Scoop out the butternut squash and add the flesh to the lentils and dal. Mix well to combine. Simmer, slightly covered, until the mixture is tender to the bite. You will want to stir the dal occasionally while it is cooking. You may also need to add more stock as it cooks.
6. Add the rinsed, cooked garbanzo beans and the coconut milk. Stir in gently. I like to add a little fresh lemon juice for brightness.
7. Add the chopped kale and other greens if you like and mix incorporating all. Season to your taste with sea salt and pepper and more lemon juice if you so desire.
8. Serve over brown basmati rice and have a side of roasted, whole cashews to sprinkle on top. This fills the house with love!
9. This makes a large pot of soup so you may want to cut the recipe in half, but don't reduce the quantity of greens.
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