In the CSA this week: Japanese turnips, bok choy, cilantro, carrots, roseheart radishes, garlic, and pink stem mustard greens. Thanks to a night of unplanned pizza, we made it all the way to Thursday before I had to plan our weekly menu. I’ve planned a few less meals to get us back on track for our next Tuesday CSA pick up.
On the menu for this week:
- Harvest Gallette with Sweet & Buttery Roseheart Radishes
- Herbed Polenta with Beans and Bok Choy
- Curried Mustard Greens with Kidney Beans (Again! Ok, so now that I’ve found one mustard greens recipe I know I love, I think I’m afraid to try anything else.)
- Turnip Soup with Cilantro-Garlic Drizzle with bread and salad
Last Week’s Menu
The Egg Fried Rice with Napa Cabbage was so tasty that when it came time to make the Sesame-Shiitake Bok Choy, I decided I’d rather just turn it into another Egg Fried Rice with Bok Choy and Shiitake mushrooms, and I think I made the right call. The potato bake and tortilla pie made excellent meals last week, too. Also, Fat Free Vegan Kitchen‘s Impromptu Mushroom Gravy was delicious, and will probably be making a reappearance at Thanksgiving.
Want all the links for last week’s menu? Find them here. Or check out foods I’ve already made and loved (via Pinterest).
