I know I wrote about this last week, but we are really, truly at the end of the summer. This time next week, I’ll be back at school – enduring the beginning of the year professional development and trying to decide where things go in my classroom. I’m in a new room for this coming year and I have not started arranging things at all. So, that’ll be interesting. The good news is that I’m really excited for some of the new stuff that will be happening at school this year.
And we had a really good summer. I definitely wasn’t as productive as usual or as I’d hoped, but we had a great time with just about all of our extended family and got lots of relaxing in and I feel ready to go back to work.
As far as the menu for this week is concerned, we somehow ended up with a bunch of leftover items. So this week’s plan is a blend of last week’s produce with this week’s pick up.
The Pick Up
watermelon, collard greens, kale, scallions, red onions, potatoes, tomatoes, eggplant
Loaded Salads: last week’s lettuce + scallions, tomato, carrot (from the supermarket), feta cheese and chickpeas
breaded haddock with last week’s green beans and roasted potatoes
enchiladas filled with black beans and kale
we’re bringing Spicy Mustard Vinaigrette Potato Salad
Vegan Crispy Stir-Fried Tofu With Broccoli Recipe (Serious Eats)
another holdover from last week
Lunches: eggs with collard greens; leftover focaccia and caponata
What are you cooking this week?