Saturday, October 20, 2012

weekly menu

I'm excited about this week's menu, although I did recycle a couple of meals that we didn't end up eating last week.

Here are the recipes:

For the roasted veggie burritos, I just roast whatever veggies we have on hand in a 425 oven until they are tender and starting to brown.  Tomorrow we are using zucchini, mushrooms, and yellow bell peppers (which I have left from last week).  We put the veggies, black beans and rice into giant Bountiful Baskets tortillas along with some avocado slices or guacamole - Heaven!

Vegetarian pho - I'll be using leftover napa cabbage and bok choy, plus Thai basil (no cilantro) and I'll also add tofu.  The spring rolls are frozen veggie ones.  Don't tell anyone.  ;o)

Smoke apple chick'n sausage soup - I'll be using Field Roast brand apple "chicken" sausage and will add kale and probably cannelini beans.

Hazelnut-quinoa stuffed acorn squash - I'll use walnuts instead of hazelnuts and use some vegan parmesan.

Here's our Bountiful Baskets list.  As usual, we got two organics and two conventional, plus I also ordered a harvest pack of decorative corn, pumpkins and squash for a centerpiece for our dining room table.  It doesn't look like a very big list, but there was a lot of duplication (bananas, pomegranates, grapes, Romaine came in both baskets).

Tuscan kale
romaine lettuce
green leaf lettuce
butternut squash

Asian pears

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