Yeah, yeah, I was supposed to have this ready on the new, menu-posting night, Thursday. But, it looks like I'm still on the old schedule. Just like vegetables, you can't force some things (namely me) to be ready before their time.
I'm looking up recipes for Swiss chard, and I've discovered something. Way too many vegetable recipes either call for sauteeing in olive oil and adding crushed red pepper flakes OR roasting/blanching/baking/sautee-ing and topping with parmesean cheese. Not that I have anything against cheese, but finding (or creating) truly novel and delicious recipes for veggies is quite a task. That's why, this week, some of our favorite new recipes will be featured again. Nothing like the tried and true.
This week we'll try and use up some of the chicken we've stowed in the freezer (either grilled or roasted) as well as that can of tomatoes we opened up for the summer squash and red pepper recipe from last week. For lunch today we'll have the broccoli and cauliflower. Lunch tomorrow will have to be the squash torte (not that there's anything wrong with that). We also have to use up the rest of the potatoes (they're making eyes at me) and all that beautiful dill from the CSA (it was an amazingly beautiful bunch). Perhaps a small dill potato salad is in order!
Menu 7/19/08 - 7/24/08
Saturday July 19, 2008
Sugar snap peas with ginger and previously grilled chicken
Sunday July 20, 2008
Italian turkey sausage dinner with pasta or potatoes and a red-leaf lettuce salad with broccoli and yellow squash
Monday July 21, 2008
Swiss chard, either with tomatoes or candied ginger (thanks Mariquita Farm) and chicken
Tuesday July 22, 2008
Chicken panini and dill potato salad
Wednesday July 23, 2008
Italian turkey sausage dinner and pasta with salad
Thursday July 24, 2008
Bob's summer squash recipe (or some other squash recipe) and whatever's left over from the week
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