Halloween this week! Kids are beyond excited, and we need to have a plan for quick dinner Monday night before trick-o-treating. I am thinking a vegetarian chili from the Frog Commissary cookbook, along with corn bread and fruit.
The best thing about last week’s menu was the pear cake I made midweek. I will write it up soon. The kids also liked the super easy Lemon, Dill, Orzo pasta with Chicken, from Martha Stewart’s site. Next time, I will make it with thighs, I think they hold up better moisture-wise.
We are down to our last month of Mariquita Farms boxes and then the season will be done for the year. I will go back to the Farmer’s Markets on Saturday and Sunday, and have already started growing a couple things in our own garden to supplement. Our box this week included Butternut Squash, Anaheim Chiles, Cilantro, San Marzano Tomatoes, Strawberries, Spigariello, Red Salad Bowl Lettuce, French Breakfast Radishes and Purple Cauliflower.
Menu plan for the week of October 30:
Cookie of the Week: Scaredy-Cat Brownies
Sunday: Marinated flank steak, roasted cauliflower, steamed spigariello, salad with sliced radishes
(Meatless) Monday: Vegetarian chili, cornbread, fruit
Tuesday: Taco night with fresh salsa, refried beans, taco meat, cheese, etc.
Wednesday: Butternut squash risotto, grilled pork, salad
Friday: Trashy TV and Takeout
What is on your menu plan this week? And, have you thought about donating your children’s Halloween candy to Operation Gratitude? They send it to troops around the world. Good cause.