...but sadly didn't photograph well. I made beans and rice with the fresh cranberry beans from Full Belly Farm and brown rice from Lundberg Farm. To go with the beans and rice, I made a puree of roasted eggplant, onion, and acorn squash, all from Full Belly, and garlic from Gilroy. Those fantastic fresh Brussels sprouts from Green Oaks Creek Farm were a side dish, pan roasted with garlic, Hare Hollow olive oil, and a spritz of lemon from a neighbor's tree. Yum! A tomato-basil salad (both from Full Belly) rounded out the meal for a colorful, completely local, 100% Core Meatless Monday dinner. Jax is having a bit of watermelon for dessert, the last of the farmer's market watermelon from his birthday last weekend.
Here's the menu plan for the rest of the week:
Tuesday - Eggplant tamale pie (with leftover eggplant puree, tomatoes, and spices, and fresh corn in the tamale part), carrots
Wednesday - Chicken cacciatore (from the freezer) with wheat berries, zucchini
Thursday - Tofu stirfry with bok choy, bulgur
Friday - Grilled steak, mashed potatoes, kale
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment