The good news is, the grad school semester is over. Last week was so busy, between finishing my final project (which I of course left until the last minute) and normal life and holiday festivities. But there is light in the craziness tunnel and I think things are settling down. Thank goodness.
Here’s what we picked up a week ago:
For whatever reason, we’re going through our share really quickly this week. It probably doesn’t help that we’ve been eating cabbage and lettuce salads with carrots (and hard boiled eggs and blue cheese!). At the moment, we have the beet, a kohlrabi, 2 carrots and some garlic and onions left. That’s not going to last us the week. As a result, I’ve planned next week’s menu around recipes that aren’t so reliant on fresh vegetables, though I think we’ll probably grab some more at the Williamstown Holiday Farmers Market this weekend, at least for sides.
Also, let’s hope that all the leftovers I planned for next week will result in less crazy evenings.
The Plan:
| Sunday | Monday | Tuesday | Wednesday | Thursday | Friday | Saturday |
| Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage (Closet Cooking) | leftover butternut squash | kohlrabi, cabbage and carrot stir fry (using a variation from this recipe as sauce) | Brussels sprouts and potato hash | Lentil Sloppy Joes with frozen broccoli and vegan cheese sauce | leftover lentil sloppy joes | breakfast for dinner … to be determined |
| Baked tofu, with some sort of vegetables | “Carol’s” Tarascan Soup | Leftover soup | Martha’s Macaroni and Cheese (Smitten Kitchen) | Leftover mac and cheese | Dinner out |
CSA pick up! |
Mmm Brussels sprouts. I made roast sprouts with a tangy fish-sauce vinaigrette last week and they were life-changing. I hope you enjoy yours, along with the rest of your produce!
Ooo..that sounds interesting! I don’t think I tried Brussels sprouts until a few years ago and I am obsessed. I’m going to be really sad when they’re out of season again!