Red Cabbage
Part of me is tempted not to cook too much this week, in preparation for the marathon that happens next week. Well that, and we have a ton of leftovers – husband made a big New Mexican feast this weekend, with smothered pork, posole as a vegetable, and black bean and sweet potato enchiladas. Oh wait, I have written about this dinner before.
But….
Our second-to-last-veggie-box-of-the-season from Two Small Farms contained loads of fun vegetables, some that I am saving for next week (Fennel, Red Cabbage), some for lunches (Braeburn Apples), and the rest I will try to use this week: Beets, Arugula, Purplette Scallions, Watermelon Radishes, Leeks, and Winter Squash. So, here is my plan (albeit late) for the week of November 16:
Monday: New Mexican Feast leftovers
Tuesday: Lentil Sausage Soup (from Ina Garten’s Barefoot in Paris), salad (lettuce and arugula), bread
Wednesday: Roast Salmon on leeks, Wild Rice with Gingered Squash (from Lorna Sass’s Whole Grains Everyday Every Way), roasted beets, salad
Thursday: Baked Acorn Squash, grilled chicken, salad with watermelon radishes
Friday: Movies and takeout
What is on your menu this week?
