Menu for January 9-13

After being without a bountiful basket for some time now we finally recieved one and an italian pack! Hurray! We have lettuce, spinach, radishes, tomatoes, avacados, broccoli, zucchini, cucumber, eggplant, mushrooms, and onions. Here is this week's plan.

twice baked potatoes with pesto (From Sarah Raven's In Season, pg 309) and a salad
Stuffed eggplant with maranara (from Deborah Madison, 369) over pasta, with a salad
Chole Palak
stir fried noodles
quesadilla with guacamole

Also making sweet potato muffins/bread for breakfast.

Menu for October 23- 29

This week we received tomatoes, avocados, crookneck squash, lettuce, mushrooms, and broccoli in our basket. We also have an eggplant left over from last week.  Here's this weeks plan:
Roasted eggplant Parmesan with squash and mushrooms and this simple pasta
Drunken noodles I adapt the veggies and protein and don't use thai basil unless I have it.
Pizza!
Burritoes or quesadillas with this salsa and guacamole
I want to try this little bean soup soon
And this salad and dressing but with different grains I'm cooking up some millet right now

Menu for October 9-14

This week little yellow potatoes, lots of carrots, bell peppers, broccoli, corn, lettuce, tomatoes from my parents garden and fennel from ours. We are making:

This beautiful broccoli salad
Japanese Curry
A carrot soup- maybe this smooth one or this chunky one
And lots of roasted things- like these carrots or these potatoes.
This broathy soup- I'm switching out the yuba skins for rice noodles.
Fajitas with this salsa

This carrot cake for dessert some night or maybe these carrot cookies. And a deep dish pear pie using this crumble crust recipe. I triple this zucchini bread recipe and freeze it. Also we just found the first of the cranberries at Winco so it's time to pick at the BYU-I apple orchard and make my favorite jam.

Menu for September 26- October 1

Sorry I'm really late this week. The internet at our apartment is out, so I haven't been able to post. This week we got sweet potatoes, red and green bell peppers, tomatoes, cucumbers, lettuce, and onions. And lots and lots of stone fruit. We also have produce from our parents garden and we have beets and zucchini from ours. Here's how we're eating it.

Roasted tomato soup with a wedge salad similar to this
Borscht we don't use meat in ours, but other than that it's pretty similar and bread
Fajitas I just saute onions, peppers, and zucchini with a little garlic, oregano, cumin and salt and homemade refried beans see post here
Risotto I don't use saffron and add zucchini and bell pepper at the end  or stuff it in the peppers like this and a small fruit salad
Baked sweet potatoes and an adaptation of this cucumber salad

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.