Our box from Mariquita Farms had a beautiful bunch of radishes included, which was timely, since I wanted to try a couple salad recipes with sugar snap peas, also included in the box. We have a busy week with a few birthdays and extra musical rehearsals for the school performance, plus temperatures seem to be warming up making cold vegetable salads extra tasty!
We also found Lacinto Kale, Lettuce, Swiss Chard, Leeks, Carrots, and Strawberries in our box.
Here is my menu plan for the week of April 21:
Sunday: Grilled flank steak with chili cilantro marinade, Snap Pea salad with Miso Dressing (from The Smitten Kitchen Cookbook), sauteed chard, pita/peppers/cucumbers and hummus
Monday: Grilled chops, chilled carrot soup with cumin and lime, lettuce salad with avocado, celery and walnuts
Tuesday: Taco night – slow cooker green chili chicken, salsa, guacamole, lettuce salad
Wednesday: Dinner out between track and music
Thursday: Roasted salmon with miso glaze, sugar snap pea salad, sauteed chard and onions, brown rice
Friday: Dinner out, cake at home!
What is on your menu plan this week?