First off, thanks to CB in the City for a thoroughly enjoyable, interesting and fun lunch! I loved meeting a current SA blogger in real life and now feel even more as if we're all really connected.
Our menu's a bit up in the air; I have two meals planned for this weekend, but my sister & her family will be in town and they have a million ideas about places to eat. So I may scrap these two, rejigger our perishables for the rest of the week, maybe make lunches with some of the extra ingredients if they can't wait. But, it's good to have a couple meals planned just in case.
Friday dinner
Spicy bok choy (http://allrecipes.com/recipe/spicy-bok-choy-in-garlic-sauce/), fried tofu & rice
[make pesto w/CSA basil & freeze]
Saturday lunch
Eat w/Family: Fancy mac & tomato salad: macaroni w/fresh tomatoes, corn, basil, parsley, garlic, olive oil
Saturday dinner
Eat w/Family
Sunday lunch
Eat w/ Family: Eggplant parmesan sandwiches & chips
Sunday dinner
Eat w/ Family
Monday lunch & dinner
Eat w/ Family
Tuesday
Buffalo chikn salad (Morningstar wings; chopped salad of lettuce, tomato, carrot, corn; bleu "cheez" dressing)
Wednesday
Bean & "chorizo" burritos w/tomatillo salsa, tomatoes & corn
Thursday
BLATs ("bacon," lettuce, avocado & tomato sandwiches) & honey-mustard-parsley carrots
Friday
Going out of town; eat on the road
Grocery lists ("c" means we have coupon)
Rainbow
2 garlic
3 avocados
iceberg lettuce
fancy rolls for eggplant sandwiches
Silk
2 granola (c)
2 lbs. macaroni
large tortillas
bread (c)
Caribou coffee beans (c)
red wine vinegar (c)
Tabasco Buffalo sauce (c)
mozzarella shreds
frozen juice
Wedge
milk
yogurts
loo rolls
paper towels
pinto beans
tortilla chips
cheese strings
parmesan cheese
Target
cat litter
potato chips
buffalo wings (C)
facon
Hai Nguyen
2x tofu
This is what we should be getting from the CSA, which is why we don't need many veggies:
Sweet Corn
Mixed Heirloom Tomatoes
Red Slicer Tomatoes
Onions
Sungold Cherry Tomatoes
Parsley
Bagged Carrots
Tomatillos
Eggplant
Hot Peppers
Bok Choy
Melon
Basil
Lipstick Peppers
Menu planning, as much as I can
August 3rd, 2012 at 10:07 pm