Last week’s menu plan worked so well, if I do say so myself. The crockpot sloppy joes were a big hit, especially after soccer practice, and the chicken with tarragon tomato sauce was very easy to throw together. However, don’t make the mistake I did – I used yellow plum tomatoes and when they were whirled together with the tarragon, came out looking a little like cat barf! Also, go easy on the garlic, it can overwhelm that sauce.
And now, onto this week’s plan. Our veggie box contained Heirloom Tomatoes, Oregano, Mixed Potatoes, Garnet Sweet Potatoes, Red Beets, Bok Choy, Strawberries and Anaheim Chilies. The last my husband is thrilled about, as we use those to make some of his favorite New Mexico dishes.
I also pulled a couple yellow squash out of our garden, and the tomatillos might finally be ripe. My plan for the week of August 31st is:
Monday: Grilled Salmon, sautéed Boy Choy, Sweet Potato fries
Tuesday: Potato Soup with Green Chilies, sliced Tomatoes with Oregano, Grilled Cheese Sandwiches
Wednesday: Roasted Beets, Vegetable Tian (with squash, tomatoes, potatoes), Grilled Sausages
Friday: Movie and takeout
I have tarragon left over from last week, so I am going to take Lisa’s suggestion and make tarragon mayonnaise and have BLTs with mayo for lunch this week (lucky me!). Any leftover green chilies will be roasted and made into Basic Green Chili Sauce, which we use for a bunch of things – enchiladas, smothered pork in green chili sauce, posole as a vegetable. All these recipes come out of The Feast of Santa Fe, by Huntley Dent, a great resource for Southwestern cuisine.