I am looking forward to this week. After several weeks of chaos, the school year is really winding down, vacation is on the horizon and I’m quickly adjusting to the summer mindset. We had a bit of vegetables leftover at the end of the week – some lettuce, some radishes and turnips and some arugula. This week’s menu is a mix of that leftover stuff and the new vegetables we picked up on Friday.
The Pick Up
collard greens, bok choy, radishes, lettuce, spinach, kale (2 bunches), Hakeuri turnips, shallots, lettuce
arugula and cheese pizza + side salads
White Bean Soup with Bacon and Spiced Brown Butter (How Sweet It Is) + toast + spinach salads
creamy polenta topped with kale and kielbasa – follow steps 1-3 of this recipe for the polenta
Spaghetti with Collard Greens and Lemon (Martha Stewart) + side salads with radishes and turnips
Mediterranean Bok Choy (How to Cook Everything Vegetarian) + frittata with fillings to be determined
Southern Fried Chickpea Burgers (The Meat Lover’s Meatless Celebrations) + kale chips
leftover chickpea burgers + kale chips or salad
Also: we brought some dinner to friends – baked ziti with spinach + salad
What are you cooking this week?