Weekly menu

Today's baskets were awesome!  Here's the list:

Conventional:

Romaine lettuce

Tomatoes

Corn

Artichokes

Orange bell peppers

Carrots

Peaches

Oranges

Cantaloupes

Bananas

Apples

Organic:

Romaine lettuce

Cauliflower

Purple kohlrabi

Baby carrots

Butternut squash

Green onions

Cucumber

Oranges

Cantaloupe

Pears

Mangoes

Apples

Raspberries

As for recipes for this week, I don't really have any to link to.  For Sunday, I am roasting cubed butternut squash which I will combine with black beans, verde enchilada sauce and Daiya pepperjack cheese, and roll into corn tortillas.  The dessert for is kind of lame, but something easy and yummy that the kids like.  I fill muffin tins with cupcake liners and put a vanilla wafer in the bottom of each one (Western Family wafers are egg and dairy-free).  Then I fill the cup with cheesecake flavored Jell-O pudding (which is vegan if made with nondairy milk) and top with fruit.  This time I'll be using some of our strawberry-vanilla bean jam.  

On Monday, I'll be chopping up the kohlrabi and cauliflower and defrosting some kale I froze from a previous basket.  I might add some carrot, too, if I need to extend it to feed all of us.  I have both green curry and red curry paste, and I'm not sure which I'll use, but I'll mix a few tablespoons with 3 cans of coconut milk and cook everything together, and we'll serve it over jasmine rice.

Tuesday we're having a giant salad bar again with all manner of veggies, beans and toppings.  

Wednesday is super easy.  I crumble 3-4 packages of tempeh into the crock pot, add chili sauce and some diced bell pepper, and cook it on low for about 4 hours.  

On Thursday, Curtis is making some cool heart-shaped pasta and will be steaming the artichokes and whipping up some aioli.  

Friday is a repeat from last week since we didn't end up making that dish.  Saturday is sketchy because we have two dance recitals and an acoustic show to go.  We'll be lucky to eat anything.  ;o)