Our CSA box this week included:
Kale, lots of lettuce, chard, radishes, sugar snap peas, and turnips
Kale, lots of lettuce, chard, radishes, sugar snap peas, and turnips
Tuesday's dinner
Weekly Menu
Sunday: Black bean and rice tacos
Monday: Leftovers
Tuesday/Wednesday: Barbecue tofu sandwiches, roasted turnips, salad with radishes and sugar snap peas, lemon garlic soy dressing
Thursday/Friday: Spring Garden Soup and rice. This is a miso soup with lots of greens. It's from How It All Vegan. (No, I'm not going vegan. I've had this book since high school when I saw the authors do a cooking demonstration. I was getting rid of things the other day and found some good recipes in this book, so it gets to stay around a while longer.)
Saturday: Dinner with K's family
Sunday: Chard gratin, homemade bread, fried eggs
Monday: Leftovers
We are shifting our meal planning to coordinate with our CSA delivery, so our weekly menu will start on Tuesdays instead of Sundays. We get our vegetables on Monday nights and have decided to use the produce as a jumping off point for meals. We'll then make a list of groceries needed to round out the meals. This is the first year we've shifted our planning/shopping. I think it's a necessary step to using all of the vegetables we get.
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The sugar snap peas tasted so sweet that I kept eating them like candy as I made dinner tonight. I wanted to balance that sweetness in the salad with a little tartness, so I threw together a lemon garlic soy dressing. It was snappy enough to balance the peas.
Lemon Garlic Soy Dressing
(*Please note, these measurements are approximate. I eyeballed with these amounts in mind. Also, this recipe makes just enough dressing for two people. Multiply if you want more.)
2 TBSP olive oil
1 TBSP soy sauce
1 TBSP lemon juice (or a bit less. K would prefer less tang. I liked it.)
1 clove of garlic
Blend all ingredients together. I use a Magic Bullet and have dressing in seconds. If you'd prefer an unplugged method, mince the garlic and whisk everything together.
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Just so I don't give you the wrong idea, we don't eat vegetables all the time. We also make room for sweets. These are sugar cookies I baked to celebrate my sister's college graduation. Festive, huh? She liked the cookies, but our real graduation present to her was helping to move all of her stuff home from school on a hot and humid afternoon. We love you a lot, Jules.
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What's going on in your kitchen this week?
Yum, yum, and yum! That is a lot of leafy greens, indeed.
ReplyDeleteThat's a lot of leafy greens! I'm growing two kinds of lettuce in my garden and chard, but I think it will be a few weeks before harvest time. Chard gratin sounds yummy.
ReplyDelete-- Jodi (blogger troubles, still).
That looks great! I am curious about barbecued tofu.
ReplyDeleteIn my kitchen, my husband does the marketing and therefore most of the cooking. We both like to cook but he hates to shop so we save a lot of money if he does it as he plans menus and buys the list, I think of the list as a suggestion then make another trip to get what I forgot. This week however, he found an old recipe list from more than ten years ago when he decided to learn some thai recipes. We where going to have ribs, but last minute he changed his mind (that sound be underlined or something.) and made two types of curry. I made pretzels which did not really go with the meal but which are all gone this morning.
I've been eating lettuce and tofurkey sandwiches since you posted about it.
ReplyDeleteThe chard gratin sounds yum. And we had BBQ seitan last week. Not quite like the real thing....but not too shabby. (The Boy did not agree.)
I'm getting back to posting menus next week.
I love your CSA/weekly menu posts. They always make me hungry!
ReplyDeleteI made two calzones yesterday! One with organic cheeses for me and one with a basil tofu "ricotta" for my brother.