Menu for September 18-24

This week we got lots of broccoli, onions, little cucumbers, sweet potatoes, and avocados for vegetables. And for fruits we got apples, plums, two types of pears, grapes, bananas, and figs in our basket. We also have a ton of tomatoes from my parents garden. Here's what I'm doing with it.

Pico de Gallo(fresh. chunky salsa) Close to this. I double the onion and use a little tomato paste to bring it together.It would be fantastic with avocado.

Enchiladas I mix sauteed onions with rice, beans, corn, a little cheese, and seasonings for filling and top with the sauce of my choice. Top with a sprinkle of cheese and bake.

Refried beans Awesome recipe here if your up to it. I use beans I freeze after cooking and usually use a little butter or vegetable oil to fry mine. I also use all types of beans.

Broccoli and tofu stir-fry over sticky rice- I use this sauce recipe then put in whatever veggies I want.

Mashed Sweet Potatoes  I'll add a touch honey or sugar to mine for sweetness and cut some of the cream.

Zucchini Gratin- Cut down on the cheese here and maybe replace butter for a more heart healthy oil

Baked or boiled potatoes with chili and corn on the cob I used left over chili I froze

Poor man soup (Lentil and rice soup) Aka we need to go grocery shopping soup. I use all onions instead of shallots and throw in some garlic. We top it with whatever we have.

 And for lunches: Corn salad  recipe to follow, something like this pasta 

Corn Salad

• 4 ears sweet corn
• 1/2 cut fresh basil
• 1 c cucumber cubed
• 1 c tomato cubed
• 1 1/2 TBSP olive oil
• 2 TBSP lime juice
• 2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp garlic powder
• extra olive oil for grilling

Brush corn with olive oil and grill, either on a grill or under the broiler until kernels are brown and begin to pop. Slice corn off of cob and combine in a bowl with basil, cucumber, and tomatoes. Mix remaining ingredients in a small bowl. Toss the salad with the sauce and refrigerate until chilled.