Meal Plan: 11/12-11/18/10

Posted by Lisa

Our CSA share included the following:  fall salad mix, dino kale, sweet peppers, carrots, potatoes, winter squash, and yellow onions.

  • Mackerel Cakes; Baked Potatoes; Green Salad (sweet peppers, fall salad mix, onions, carrots)
  • Baked Ham; Mashed Potatoes; Roasted Winter Squash; Cabbage and Mushroom Gratin (potatoes, winter squash, cabbage, onions, mushrooms)
  • Creamy Baked Pasta with Ham, Peas and Mushrooms; Green Salad (mushrooms, onions, fall salad mix, sweet peppers)
  • Caldo Verde (Kale and Potato Soup); Quinoa and Beet Salad (onions, potatoes, kale, garlic, beets)
  • Beef and Barley Soup (onions, carrots)
  • Jamaican Rice and Peas; Coleslaw; Scallion Pancakes (onions, cabbage, carrots, sweet peppers, green onions)
  • Chile Verde; Rice; Roasted Broccoli (tomatillos, onions, garlic, broccoli)

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Meal Plan: 11/5-11/11/10

Posted by Lisa

An office floor renovation happened around here in August requiring use of my kitchen as furniture storage and then a few other things got me off track and BAM, three months of no meal planning.  Obviously we have still been eating.  And we’ve even eaten many delicious and creative things with my off-the-cuff cooking; however, we’ve also eaten out more than we typically do and I haven’t had time to plan ahead for soaking beans overnight and such.  It has been liberating in a way, but ultimately I think it’s better for our health and pocketbook if I return to my weekly meal planning.

Another thing I realized as I have been cooking over the past few months is that this blog has been a great resource for me to use.  It has allowed me to go back and see what meals I was making with a specific vegetable and has chronicled some dishes that went over well in our family.  Even if nobody else is reading it, it is serving as a food journal for me.

This week our CSA share included:  Brussel sprouts, broccoli, sweet peppers, celery root, beets, carrots, sweet potatoes and red onions.  In addition, to our CSA share, I’ve got kale and chard I’m harvesting from the garden and lots of potatoes we harvested several weeks ago.  I’ve amassed several beets from previous weeks.  We love beets, which is good, because we will be eating them frequently this week.  I have also gotten quite a few sweet peppers saved up from previous weeks.  I usually throw them in various soups and things, but still haven’t been working our way through.  Before I dry them to use during the winter, does anyone have some recipes or dishes that they love that would use up my sweet peppers?  No stuffed peppers recipes, please, because these are of various shapes and smaller, so stuffing wouldn’t be a very suitable use.

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Meal Plan: 8/13-8/19/10

Posted by Lisa

Summer produce is in abundant supply now, with the exception of tomatoes which aren’t fully around yet.  Our CSA share included:  yellow romano beans, tomatoes (a small few), lettuce, fennel bulb, Caribe potatoes, beets, carrots, summer squash and sweet onions.  At the farmers market I picked up green onions, corn, cucumbers, tomatoes and bell peppers.

  • Potstickers; Steamed Rice; Sesame Cucumber and Tomato Salad (green onions, bell pepper, cucumber, tomatoes)
  • BAT Sandwiches (Bacon, Avocado , Tomato); Corn Fritters (tomato, corn, bell peppers, green onions)
  • Mackerel Cakes; Latin Cabbage and Corn Salad; Russian Potato and Beet Salad (sweet onion, cabbage, corn, potatoes, beets, green onions)
  • Baked Rigatoni with Italian Sausage and Fennel (substituting ground goat and spices for the sausage); Green Salad (fennel, lettuce, sweet onions, carrots)
  • Egg Rolls; Marinated Beet Salad (cabbage, carrots, sweet onions, beets)
  • Goulash; Roasted Romano Beans; Roasted Beets (carrots, romano beans, beets)

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Pan-Fried Turnips

Posted by Lisa

Pan-Fried Turnips

Turnips are another under-appreciated vegetable, I think.  They really aren’t all that common in American kitchens.  I’ve made turnips in quite a few different dishes, from stews and sautées to sliced onto lettuce-based salads and starring in a turnip slaw.  Out of all the preparations I’ve tried, the one we love most and, incidentally, the one I prepare most frequently is pan-fried turnips.  The simplicity of this dish makes it perfect for a busy evening, but the taste is outstanding.  Almost browning the butter in the sauté pan before adding the turnip wedges  imparts a slightly nutty and smooth flavor, while the caramelized  edges of the turnips are sweet and tender and some of the centers are just faintly bitter, but not unpleasantly so.  The whole pan of turnips is always eaten up when I prepare this side dish and it’s enjoyed by even our pickiest eater.

Pan-Fried Turnips

printable recipe

  • two bunches of turnips (or about 1 1/2 pounds loose turnips)
  • 2-3 tablespoons butter
  • sea salt

Wash and trim the ends from the turnips.  Cut into wedges. I cut smaller turnips into quarters and larger into 1/8’s or 1/12th’s.  Heat a heavy bottomed sauté pan (I always use my enameled cast iron pan) over medium-high heat.  When pan is hot, add enough butter to coat the bottom of the pan when it is melted.  Right before butter starts to brown, add turnip wedges.  Continue to cook on medium-high heat, stirring frequently to prevent burning.  You want the cut edges to brown nicely, but they can also start to burn pretty quickly.  When the turnips are nicely browned, reduce heat to low and continue to cook until they are tender all the way through.  When the turnips are tender, remove from heat and season to taste with sea salt.

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Meal Plan: 8/6-8/12/10

Posted by Lisa

It seems that every week there is a greater abundance of summer vegetables when I visit the farmers market.  I picked up mostly the same things I got last week:  summer squash, corn, tomatoes, bell peppers, sweet onions, and cucumbers, but I also got new potatoes, cherry tomatoes, broccoli and green beans.  Our CSA share is chock-full of goodness too:  tomatoes, basil, cabbage, chard, lettuce, white salad turnips, carrots, summer squash, and sweet onion.

  • BLTAs; Oregano Potato Salad (tomatoes, lettuce, potatoes, oregano) [the “A” is for avocado]
  • Beluga Lentils with Rice, Corn, and Cherry Tomatoes; Easy Vinaigrette Coleslaw (corn, cherry tomatoes, cabbage, carrots, bell pepper)
  • Spring Rolls with Shrimp and Summer Vegetables; Sesame Cucumber and Tomato Salad; Cantaloupe (basil, mint, carrots, lettuce, cabbage, cucumbers)
  • Shrimp Pasta Salad; Pan-Fried Turnips (bell pepper, basil, summer squash, tomatoes, turnips) [I used the linked recipe as a base and added some roasted summer squash, crumbled feta and chopped tomatoes]
  • Chickpeas and Cabbage; Sautéed Zucchini and Corn (cabbage, onions, carrots, zucchini, corn)
  • Roast Beef; Green Beans; Mashed Potatoes (green beans)
  • Beef, Chard, Broccoli and Cabbage Stir-fry; Steamed Rice (onions, chard, broccoli, cabbage)

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Meal Plan: 7/30-8/5/10

Posted by Lisa

We’ve been picking up produce at our local farmers market in addition to our weekly CSA share.  This week I bought corn, purple cabbage, green onions, tomatoes, cucumbers, extra carrots and bell peppers.  Our CSA share included:  cauliflower, fava beans, lettuce, caribe potatoes, salad turnips, carrots, beets and sweet onion.  Friends also gave us some lovely summer squash.  This is a wonderful season when we are inundated with an array of delicious local vegetables.

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Meal Plan: 7/23-7/29/10

Posted by Lisa

After forgetting to pick up our CSA share for two weeks in a row, I finally got my act together and put a reminder on my cell phone.  Our share included:  onion, carrots, kale, broccoli, cauliflower, fava beans and fennel.

For various reasons, I have an abbreviated meal plan this week.

  • Pork Carnitas Tacos Topped with Purple Coleslaw; Cumin Roasted Broccoli and Cauliflower (cabbage, carrots, bell pepper, broccoli, cauliflower)
  • Kofta; Fennel Salad; Spring Succotash (without ham) (fennel, corn, fava beans, mint, carrots, green onions)
  • Potatoes, Kale and Black Beans; Sautéed Turnips (kale, turnips)
  • Fava Bean Basil Pesto; Crusty Bread; Crispy Kale; Roasted Broccoli and Cauliflower (fava beans, basil, kale, broccoli, cauliflower)

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