This week’s Community Supported Agriculture (CSA) box from Two Small Farms brings a few herbs, some interesting greens and one of my Dad’s favorites – Red Beets. Our box contained: Baby Carrots, Cilantro, Thyme, Braising Mix, Mei Quin Choy, Dandelion Greens (Frastigliata), Fennel, Red Beets, Romaine Lettuce and Green Garlic.
And here is my weekly menu plan:
Monday: Dandelion Souffle (I am going to follow my usual chard souffle and sub in sautéed Dandelion Greens; part of the base will include chopped Green Garlic), green Salad with Fennel, roasted Beets, fresh bread
Tuesday: Chicken strips with Cilantro Peanut Dipping Sauce (thanks Liesl and Becca!), steamed Mei Quin Choy (similar to Bok Choy)
Wednesday: Salmon with Cilantro pesto, Braised Greens, brown rice
Thursday and Friday: Out to dinner
The Carrots I used last Friday – I roasted them whole, then diced and served atop carrot soup I made with last week’s carrots. May Ling really wanted me to try this recipe for Carrot Oatmeal Cookies, maybe next time! And the Green Garlic I am using like an onion – DH used some on Saturday night when cooking his famous New Mexican Smothered Pork. It was tasty!
The only thing I am not sure about this week is the fresh Thyme. I ended up with two bunches – I wonder if I can dry it and put it in a jar for future use? Any suggestions?
I am participating in Meal Plan Monday, hosted by Org Junkie. I highly recommend a visit to Laura’s site to check out all the other meal plans this week. Who knows? You might be inspired to try something new!