Menu for Oct 16-22

 In our basket this week was cauliflower, avocado, carrots, broccoli, cucumbers, tomatoes, two heads of lettuce. We also have a couple of beautiful eggplants from the Schwieders, and some zucchini left over. Here's the plan this week:

This broccoli salad again. yum!
Eggplant and zucchini Parmesan I'll be cutting down the cheese and using homemade pasta sauce.
Kidney Bean Curry and brown basmati rice
Ratatouille's Ratatouille- like from the movie
Major amounts of salad- Caesar salad, salad with fruit and nuts, taco salad, etc.
Roasted Cauliflower soup and this little bread
carottes râpées, or grated carrot salad
Hummus with bread feel free to switch out the ingredients on the hummus to your liking, after all it's only middle-eastern beans dip. Other versions here and here
And I still need to try this cucumber salad recipe

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. 

 

Menu for September 11-16

In this weeks basket we got sweet potatoes, spinach, green beans, lettuce, cauliflower. We also got an extra fruit basket so we have a ton of fruit which is excellent since Todd has been wanting to avoid sugar lately, and fruit can help avoid the sweet craving. Here is my plan for the week:

Aloo Gobi (Indian Spiced Cauliflower and Potatoes) and Chole Palak (Indian Chickpeas With Spinach) and basmati rice -definitely a Sunday meal, this one requires quite a bit of time and specialty ingredients if your not already set up for Indian cooking.
Russet and sweet potato fries and a large salad- Hey, We're in college, french fries still can count as a meal :)
Egg and veggie fried rice and green bean stir fry
Cacio e pepe (simple pasta)- sometimes I add garlic and salt to taste and this Sauteed zucchini and salad
Butternut squash soup -you can substitute bacon for the pancetta, or just leave it out and bread and salad

Also I have a ton of leftover cabbage from the huge head we got last week for gyoza. With it I'll be making Okonomiyaki (Japanese pizza) for breakfast or lunch, and this salad while I'm doing the Japanese thing.

Enjoy!