Look who interrupted our menu plan last week! Ella’s arrival into the Hutchison family means that I skipped most of last week’s meals and I’m working with leftover ginger, beets, citrus, and apples in this week’s menu. No complaints here, though. My grocery bill is very happy to have the extra ingredients. And I’m happy to have the new niece.
Here’s what we’re getting from Greenling in the Local Box:
- Tangerines – Orange Blossom
- Mustard Greens – Naegelin
- Broccoli – Texas Daily Harvest
- Various Lettuce – Acadian
- Baby Arugula – My Father’s Farm
- Red or Green Kale – Naegelin
- Napa Cabbage – TDH
- White Mushrooms – Acadian
- Yellow Onions – Naegelin
- Grapefruit or Navel Oranges – G&S
Here’s what I’m planning to cook:
Wednesday: Happy hour with friends
Thursday: Napa Cabbage Slaw, Crock pot chicken
Friday: Quinoa with Arugula and Broccoli (just steam the broccoli and sub for the asparagus in Amy’s recipe), apple compote
Saturday: Grilled Cheese with Mozzarella and Garlic Kale Pesto, leftover chicken
Sunday: My own version of this curried mustard green recipe, rice
Monday: Austin Food Swap! Rami is on his own tonight.
Tuesday: Leftover Awareness Day!
Breakfast: Red flannel hash, magical scrambled eggs
Bonus: Onion and Mushroom pizza (gotta plan ahead for Jessica’s Gluten-Free Pizza Festival!)