Menu Plan Monday: Summer salads

palm-tree-at-mamas

Did you miss me? Yeah, I didn’t think so. I am sure you had much more important things going on, like mourning the loss of both Michael Jackson (the King of Pop) and Billy Mays (the Kind of OxyClean) in the same week, or trying to keep cool with some funky hot Bay Area temperatures, or perhaps worrying about what to do with the kids now that school is out. See, busy.

But, today is Monday and I have an organic veggie box (well, two) from Two Small Farms to use this week, so I had better come up with a plan. Last night, I made a tasty Turnips and White Beans over braised Turnip Greens, which I served with grilled steaks and a lovely Mulderbosch Rose. Here is my Menu Plan for the rest of this week:

Monday: Quinoa with Green Beans, Tomatoes and Basil (from Great Vegetarian Cooking Under Pressure), green salad, bread

Tuesday: Salmon in soy ginger marinade, sautéed Mei Quin Choy, brown rice

Wednesday: Turnip and Bean Salad, with Turnip Greens (see recipe below), grilled steaks, fruit salad, bread

Thursday: Leftovers

Friday: TGIF Mini-block party

What is on your menu this week? And, do you have any great salads to share? I am specifically looking for ones with whole grains or beans. Looks like I will be freezing some of my green beans for future use, and I am going to try to make sauerkraut or chow chow out of all the cabbage. And the extra basil will be whipped into a pesto for future use as well. Maybe I finally need to break down and buy a chest freezer, so I can carry the summer goodness into the fall and winter.

Check out Org Junkie for more great suggestions!

——

Turnips and Beans with braised Turnip Greens

• 2 cups cooked small white beans (save the cooking broth)
• 1/2 cup onion or shallots
• 1 bunch turnips, trimmed and cut into cubes
• 2 Tablespoons fresh thyme
• 1 bunch turnip greens, cleaned and chopped
• butter, salt and pepper

Sauté the onion over medium heat in a tablespoon butter (or olive oil, although butter gives a very nice flavor), until beginning to soften, about 3-4 minutes. Add in turnips and continue to sauté until crisp tender, about 5-8 minutes more. Check often, you don’t want the turnips too soft. Add in the beans. If the mixture looks dry, add in some of the cooking liquid from the beans.

Add thyme and salt and pepper to taste.

In another sauté pan, cook the turnip greens in a tablespoon of butter. When wilted, season with salt and remove from heat. Place in bottom of serving dish. Top with turnip and bean sauté and serve.