Family Dinner Plan: Fresh peanuts

Last year, when Mariquita Farms included fresh peanuts in our box, Louise and I made peanut brittle. Not really a disaster, per se, but not super successful. The candy was rock hard and I might have chipped a tooth. This year, I am looking for a different way to prepare the peanuts and fortunately Chef Jonathan has provided a recipe for boiled peanuts that looks pretty easy. Or maybe this recipe for chocolate-peanut spread from Smitten Kitchen!

Last week’s menu was successful – the vegetarian chili on Monday was a great beginning to a successful Halloween evening, and there was enough left over for hot lunch the next day. Butternut squash risotto in the pressure cooker is insanely easy; everything goes in at the same time, up to pressure for 4 minutes of cooking, and when you open the lid, the squash is soft enough to mix right into the rice. Went very well with pork chops from Linda’s Tasty Pork, and I even found a container of left over caramelized onions and apples to serve along side the chops.

The only fail was cooking the spigariello. I guess I just don’t have that technique down, might need to ask Julia for assistance.

In addition to peanuts, we also found Heirloom Tomatoes, Delicata Squash, Purple Cauliflower, Tarragon, Celery, Lettuce, and Gala Apples.

Menu plan for the week of November 6:

Cookie of the Week: Sparkling Ginger Chip Cookies from 101 Cookbooks

Sunday: Fred’s marinated steak, sliced tomatoes, roasted cauliflower, salad with celery, thin apples and tarragon, bread, chocolate mousse

(Meatless) Monday: Chunky Celery Soup, open-faced toasted cheese and tomato sandwiches, apple galette

Tuesday: Roast chicken (from Early Bird Ranch), roasted Delicata squash rings, mashed potatoes, salad

Wednesday: Leftovers

Thursday: Trashy TV and Takeout

Friday: Happy Veterans Day!

What is on your menu plan this week?