It is also a produce share pick up week. Here is a list of what we will be receiving:
(Not sure about everyone else, but I have cabbage up the wazoo...here is a site that I think might help me.... Cabbage Recipes
I also did a search for all things persimmon on All Recipes...HERE is the link
Red Beet Bunches
Green Cabbage
Table Carrots
Romaine Lettuce
Spinach
Celery Root
Basil
Cremini Mushrooms
Sweet Potato
Roma Tomato
Delicata Squash
Limes
Red Pears
Persimmon Fuyu
Fall Glo Tangerines
Fruit Share: Raspberries, Granny Smith Apples, Kiwi
Here is the menu plan for this week:
Breakfast: Breakfast Burritos , Eggs, Pancakes and Oatmeal
Lunch: Leftovers, Chicken Salad and Chicken Quesadillas
Snacks: Muffins (Apple), Playgroup granola bars, Smoothies, Persimmon Bread
Desserts: Beet Bundt Cake- DELICIOUS!
Dinners:
Monday: Leftover Pumpkin Chili- delicious served with homemade cornbread
Tuesday: Pork Tenderloin- w/ wilted spinach orzo (Never had from last week due to leftovers)
Wednesday: My 30th birthday...up to the husband to cook!
Thursday: Spicy Turkey Burgers w/ Sweet Potato Fries (Baked w/ Olive Oil, Salt & Paprika) and Sweet and Sour Cabbage Wedges
Friday: Garlic Broiled Chicken Thighs w/ Apple Cole Slaw
Saturday: Spanish Rice- Crockpot Meal w/ salad
Sunday: Chicken and Dumplings ( Uses the mushrooms)
There you go!
Thanks
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one thing we love to do with cabbage is to roast it. Cut into small strips/ wedges and coat with salt pepper and olive oil. put on a cookie sheet. Set the oven for 415 and cook for about 15 min or so, until wilted and a little brown. SOOOOO yummy!
ReplyDeleteHEy Allison, THat does sounds good...so often, I just stare at the cabbage in my fridge and say, "not another slaw" ..please" But I have found new inspiration in the vegetable...thanks!
ReplyDeleteKristen