Saturday, April 14, 2012

Weekly menu

Our Bountiful Baskets were bountiful as usual today. :o) The only produce I'm purchasing elsewhere for the week is broccoli, berries, baby spinach, sprouts, and a couple of jalapeƱos (which I'm kicking myself over because I just chucked a couple that didn't get used from our last Mexican packs). Everything else is from this week's conventional baskets with a few odds and ends from last week's organic baskets.

The recipes:

Roasted vegetable/bean/rice burritos are a copy-cat version of the grilled vegetable burritos served at Q'Doba. Since Bountiful Baskets started offering those fabulous giant flour tortillas of the same type served at Q'Doba and Cafe Rio, these burritos have become a staple at our house. To make them, I chop up a bunch of veggies (in this case, the summer squash and zucchini that came in todays baskets), put them on a baking sheet, spray them with olive oil, and roast them at 425 until they just start to brown. Meanwhile, I cook up a bunch of white or brown rice with lime juice substituted for part of the water. Cilantro lovers can add chopped cilantro to the rice, but most of my family can't stand it, so my poor husband sprinkles some on top. If I haven't given all the cilantro away. Which I usually do. ;o) I also cook up a big pot of black or pinto beans, and when the veggies are done, we load up the tortillas with veggies, rice, beans, and guacamole (this week's guacamole is coming from last week's organic avocados). Oh, and to steam the tortillas, I get a clean dish towel wet and lightly wring it out, wrap up about 4 tortillas at a time in it, and microwave them for about 90 seconds. They come out hot and stretchy just like at the restaurant.

The sweet potato-tofu curry will be a variation on a recurring theme at our house. My basic recipe for 4 people is a can of coconut milk, a couple tablespoons of curry paste (red or green), some ginger, some onion, some chopped Thai basil, some garlic, a little salt, a little sugar, and some heat of some sort, along with veggies and a protein. I also make my own "fish" sauce from steeped kelp or other sea vegetable. For the protein I very often I use chickpeas, but sometimes tofu. This week I will be using broiled tofu (do your tofu this way and no one will be able to resist, I promise!), cubed sweet potatoes (left from last week's organic basket), Thai basal, green onion, ginger and bok choy (all from this week's Asian add-on), and sliced mushrooms that I'll have to purchase. I can't get kaffir lime leaves or lemongrass around here (those neat little squeezey tubes at the supermarket have whey in them), so that's why I rely on jarred curry pastes. They have all the right stuff without sneaky dairy products. :o)

Wedensday's Brussels sprouts-kidney bean penne is still a work in progress in my head. It will involve halved, roasted sprouts (just like I roast the veggies in the first recipe - I roast pretty much all veggies), kidney beans, whole wheat penne, lemon/olive oil, some red pepper flakes, salt, possibly a sprinkling of Bac-os, and maybe some pine nuts or almonds.

Lo mein (I'll be adding Gardein beef less tips to this) It will include our BB napa, remaining bok choy, green peppers, green onions, and sugar snap peas. It will be mostly green, but that's OK. :o) I'll be using organic buckwheat soba noodles.

Friday's pizza will be a way to use up any leftover veggies. We'll pile everything high on whole wheat flat-bread. There may be a little veggie pepperoni and vegan mozzarella. There will definitely be marinated artichoke hearts, olives and Roma tomatoes on mine.

If you're looking for more recipes for your Bountiful baskets, click

1 comment:

  1. Your burritos sound delicious! Glad to have a vegetarian menu plan linked up! Thanks for sharing.