Pretty food in our box from Mariquita Farms this week, including Spring Garlic, Gold Turnips, Yellow Carrots, Green Mustard, Red Cabbage, Kale, Raw Peanuts, Onions, Cilantro, Arugula, and Baby Purple Carrots, pictured above.
The peanuts might go into Chocolate-Peanut Spread from smitten kitchen. I made it last time, it was awesome.
Here is my menu plan for the week of March 25:
Sunday: Leftovers from Saturday night dinner – roast leg of lamb, roasted turnips, raw carrots, and a great salad with couscous, cilantro, parsley, arugula and pistachios from Plenty, by Yotam Ottolenghi.
(Meatless) Monday: Ramp and Parsley pesto (using Green Garlic), pasta, maybe a little goat cheese
Tuesday: Slow Cooker Braised Lamb Shanks, mashed potatoes, sauteed mustard greens, arugula, grapefruit and avocado salad
Wednesday: Roasted halibut or salmon, coleslaw, brown rice
Thursday: Beans and greens (probably with sausage) in the pressure cooker, raw carrots
Friday: Takeout and Trashy TV
What is on your menu this week?
Family Dinner Plan: Avocados
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