Monday Menu Plan: Red Leaf Lettuce

First off, a little bonus recipe. Friday night’s dinner was a takeoff on what Cafe Barrone has been serving lately on their dinner menu – Burrata cheese (that’s fresh mozzarella with a cream center) along with roasted peaches and tomatoes. I had a similar dish at the new Cowgirl Creamery Sidekick restaurant in the Ferry Building, burrata served with a tomato salad. For my spin on this dish, I toasted a couple slices of Acme Pain au Levain, tossed fresh Early Girl tomatoes with basil from the garden and balsamic vinegar, and served it with a scoop (or two) of Bellwether Farms Crescenza, a creamy, ripened cow’s milk cheese. O.M.G. Unbelievable.

What a great way to start the weekend!

And now back to reality and Monday morning. Our box from Two Small Farms contained Early Girl Tomatoes (already consumed. See above), Swiss Chard, Carrots, Delicata Squash, Strawberries, Red Leaf Lettuce, Scallions, Summer Squash and Mei Quin Choy. I also have a little bag of mixed peppers from my visit to Salt Lake City. With all of this, my menu plan for the week of October 25th, looks something like this:

Monday: Flatiron steak from Morris Grass-fed Beef, roasted Delicata squash rings, sauteed chard, salad (with fennel from last week)

Tuesday: Roast salmon (or other sustainable fish), green lentils, sauteed Mei Quin Choy, salad

Wednesday: Greek Spiced Spareribs in the slow cooker, mashed potatoes, carrot sticks

Thursday: Leftovers

Friday: Movie night and dinner surprise!

What is on your menu plan this week?

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