Mixed results with last week’s menu – we had some sort of freakish, unseasonably hot weather, which does not put me in the mood for baked dishes like stuffed collard greens. Fortunately the kids came up with a great idea for Monday dinner – crepes stuffed with whatever we found in the fridge. I put leftover pepperonata and potatoes in mine, with a little grated cheese. One kid had salami and cheese, the other sausage and caramelized onion. Everyone was happy.
In our box from Mariquita Farms, we found a bag of Gala Apples, Early Girl Tomatoes, Genovese Basil, Walla Walla Onions, Escarole, Poblano Peppers, Winter Luxury Cooking Pumpkin and Purple Cauliflower.
Here is my menu plan for the week of September 26:
Cookie of the Week: Chocolate Decadence from Chewy, Gooey, Crispy, Crunchy Cookies (CGCCC for short)
Sunday: Roast chicken (from Early Bird Ranch), radicchio risotto, tomatoes with mozarella
(Meatless) Monday: Hungarian cauliflower soup with dumplings, bread, escarole salad
Tuesday: Stuffed poblano chilis, tortillas, salsa, possibly margaritas (here is another stuffed poblano recipe I am considering, no cheese)
Wednesday: Leftovers
Thursday: Fresh tomato sauce with pasta and turkey meatballs, salad
Friday: Take out and trashy TV, our new Friday tradition
What is on your menu plan this week?
Ginger and Chocolate Chip Heart Cookies (recipe)
Family Dinner Plan: Winter-break week
Blood Orange Juice (and a plug for Frog Hollow CSA)
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