Happy Easter! Beautiful morning here in sunny Northern California. After a morning egg hunt we have settled down for an afternoon of sugar highs and homework. And preparing for Easter dinner!
Our Fifth Crow Farms vegetable box included Artichokes, Cauliflower,Romaine hearts, Kale raab, Red radishes, Salad mix, Red cabbage, Bay leaves, and Tom Phipps Pebble Beans.
Here is my menu plan for the week of April 1:
Sunday: Roast lamb loin (sous vide and then blast in a hot oven), carrot souffle, roasted radishes in herb butter, pan sizzled artichokes, fresh asparagus
Monday: Roasted red cabbage slaw with hazelnuts, Petrale sole with lemon, quinoa rice blend
Tuesday: Taco Tuesday with salad options – also, these roasted cauliflower bits to add in for fun
Wednesday: Grilled pork chops, sweet potato mash, sautéed kale raab, green salad
Thursday: Out for Quest night at school
Friday: Take out and Trashy TV