4/9 to 4/15

Quite a bountiful CSA box this week!  It's obvious that things are in bloom. :)

Saturday 4/9

breakfast: eggs

lunch: spaghetti, add chard

dinner: honey ginger chicken stir fry w/ bok choy, salad

Sunday 4/10

breakfast: pancakes

lunch: lettuce wraps (make plenty for leftovers!)

dinner: turkey chili (double recipe) in crock, salad

make quinoa/spinach pilaf & crock pot oatmeal, and chard with garbanzo for week

Monday 4/11

breakfast: cereal

lunch: quinoa/spinach pilaf

dinner: arugula/bean salad, fried paprika chicken

Tuesday 4/12

breakfast: crock pot oatmeal

lunch: quinoa/spinach pilaf

dinner: veggie linguine (risotto style)

cook greens with bacon, garlic, onion, chicken stock, sundried tomatoes, seasonings (thyme, basil, oregano). 

toss with pasta, cheese, and arugula

Wednesday 4/13

breakfast: crock pot oatmeal

lunch: leftovers

dinner: mashed turnip, "fried" chicken strips, bok choy w/ carrot, salad

Thursday 4/14

breakfast: waffles

lunch: leftovers

dinner: turnip greens with bacon , pork chops, rice, salad
(another turnip greens recipe)

also prep tomorrow's dinner

Friday 4/15

breakfast: oatmeal

lunch: leftovers

dinner: ribollitta  (sub greens stems for celery), garlic bread

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4/2 to 4/8

Saturday 4/2

breakfast: eggs

lunch: leftovers

dinner: beef stew, coleslaw

beef stew recipe
dredge raw beef in flour/lawrys/pepper mix, add to crock
add carrots (3), potato (4), onion (1), frozen peas (1-2cu), frozen corn (1-2cu)
cover with chicken broth
Worcestershire (2tbsp), soy (1tbsp), fresh thyme (4 twigs), pepper, dash of red wine
cook on low, 6-8 hours.
during the last hour, add greens (1-2cu)
serve with biscuits (cooked in oven)

Sunday 4/3

breakfast: pancakes

lunch/dinner: asian chicken/greens
marinate sliced chicken breasts in premade orange peel sauce
cook with red pepper, onion, greens
serve over brown rice

• make orzo salad for week (sub greens)
• make crock pot sauce for week

Monday 4/4

breakfast: cereal/waffles

lunch: leftovers

dinner: steak, potatoes, salad

Tuesday 4/5

breakfast: cereal/waffles

lunch: sandwiches/leftovers

dinner: sausage soup

sausage soup (custom version :P)

• 3 (4 ounce) links sweet Italian sausage
• 1/2 red bell pepper, chopped
• 1 onion, chopped
• 2 teaspoons chopped garlic
• 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
• 2 tsp dried oregano
• 3 sprigs fresh thyme
• 2 teaspoons dried basil
• 1 container chicken broth
• 1/2 cup dried orzo pasta
• greens
• freshly grated Parmesan cheese to taste

Directions

1. Put everything into the crock pot and cook on low for 6-8 or high for 3-6 hours.  Or, cook the sausage at the bottom of the stock pot, add the onion about halfway through cooking, then add everything else.  Bring to boil, then reduce heat and simmer for 1+ hours.

Wednesday 4/6

store for: mushrooms, eggplant, red pepper, cucumber

breakfast: crock pot oatmeal

lunch: sandwiches/leftovers

dinner: mushroom stroganoff, salad

Thursday 4/7

breakfast: crock pot oatmeal

lunch: leftovers

dinner: salad, eggplant parm

eggplant parm: 

broil thin eggplant slices, brushed with olive oil, 5 min per side

mix 1 egg, half a container ricotta, greens, garlic, oregano and basil

roll eggplant around ricotta mix, or arrange like lasagna. top with cheese and sauce.

Friday 4/8

breakfast: crock pot oatmeal

lunch: leftovers

dinner: split pea soup w/ sausage (or TBA based on CSA box)

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