Weekly menu

Our Bountiful Baskets experience was interesting today.  Our organic baskets were not good thanks to several spoiled items, but rather than refuse both of them, they let us take what was good out of both and get credit for one basket in exchange for the bad stuff.  And then, due to some miscommunication about my sister's basket (which we picked up for her because her family's on vacation), we ended up with an extra conventional basket.  One of the site coordinators told us just to keep it since they had extra anyway (why do people order and not pick up their baskets?  I can't understand that!), so even though we lost a basket, we still ended up with four.  :o)

Here's what we got:


Kale
Red corn
Tomatoes on the vine (organic!)
Cauliflower
Radishes
Zucchini
Bananas
Blueberries
Honeydew
Black velvet plums
Peaches
Raspberries
Mangos
Cherries
Broccoli
Carrots
Zucchini

From last week or things I bought separately:

Cantaloupe
Peaches
Plums
Nectarines
Pineapple
Butternut squash
Mushrooms
Sugar snap peas
Green bell peppers
Blueberries
Blackberries
Strawberries
Raspberries

The raspberries we got from our organic baskets were edible, but smooshed, so I came right home and made 3 dozen raspberry muffins.  My dad also gave us a bunch of raspberries from his bushes, and I bought raspberries a couple of days ago, so we have oodles of them!  That's fine by me.

Here's the menu for the coming week:

And here are the recipes:

Zucchini pasta primavera
Tofu and veggies with maple barbecue sauce
Spicy potato-chickpea curry

Alfredo sauce (I came up with this last week using a dairy recipe as my starting point, and it is amazing!)


1 tsp extra virgin olive oil
1 small head cauliflower
4 cloves garlic, minced
1/2 cup diced onion
1/2 tsp salt
1/2 tsp black pepper
4 tsp all-purpose flour
4 cups soymilk
1/4 tsp nutmeg
3/4 cup Daiya mozzarella
3 tbsp nutritional yeast
2 tbsp yellow miso (brown would work too, but will darken the color of the sauce)

Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, onions, and salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well

Gradually stir in soymilk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender and puree with nutmeg, cheese, nutritional yeast and miso until smooth.