Reflections on last week’s plan:
Overall, last week’s list worked really well. Now that we’re back in the usual routine of working at the school, taking grad classes, attending community meetings and the like, it’s become apparent that preparing meals that make good leftovers is going to be essential. The only disappointment was the slow cooker stuffed peppers. The filling was great, but for whatever reason the peppers developed a really unpleasant, somewhat bitter flavor. We ended up scraping the filling out of the peppers and throwing the peppers away, unfortunately. Luckily, I was really pleased with the way the pan-cooked squash turned out. I took some liberties with the directions; I sauteed the squash until soft then added the tomatoes (diced, not peeled, no seeds removed) to the pan and heated through. Much simpler than the original recipe and still delicious. A dollop of ricotta cheese, shredded Parmesan and fresh basil added the perfect finishing touches. Haddock was very well priced at our local supermarket when I went shopping Friday night, so I switched up our dinner plan. I made breaded baked haddock topped with Old Bay seasoning (I’m obsessed), with a side of steamed cauliflower and egg noodles. Simple, fast, delicious.
This week’s menu plan is going to be short because I’m leaving for the Healthy Living Summit on Thursday! Thankfully, I have a very capable husband who has told me not to concern myself with what he’ll eat while I’m gone and volunteered to pick up our CSA share.
September 7-September 13
Dinners:
Saturday – vegetables and rice with Julie’s Simple Curry Sauce
Sunday – ratatouille
Monday – leek, mushroom and cheese frittata with potato hash
Tuesday – black bean tacos
Wednesday – black bean tacos
Lunches:
Monday through Wednesday – leftovers as available; pasta and tomato sauce
CSA Pick Up List:
cauliflower
broccoli
lettuce
tomatoes
carrots
hot peppers
bell peppers
potatoes
eggplant
