Jackie Starr’s Menu Suggestions mid-November 2014

Suggested menu based on expected share contents, from shareholder Jackie Starr

Week 1

 

SAT

One-pot kale-and-quinoa pilaf, served with salad greens and lettuce.

 

SUN

Leftover pilaf, butternut squash soup. Lexfarm’s website offers other ideas for winter squash, including other soup recipes. I just noticed this butternut lemongrass soup with southeast Asian flavors, which looks a bit more involved but sounds delicious.

Salad mix and lettuce

 

MON

Korean sweet potato noodles (chapchae) made with bok choy. The ingredient list and instructions may look long, but it’s actually a straightforward stir fry and comes together quickly. I’ve adapted a recipe to include bok choy.

 

TUES

Leftover chapchae, spicy rutabaga saute (the latter is very simple and a delicious way to use rutabaga).

Salad mix and shredded carrots with ginger vinaigrette

 

WED

Leftover squash soup, caramelized onion pizza

 

THURS

White beans with greens (using kale). Non-vegetarians might want to include pancetta, bacon, or sausage. Can be served with corn bread or biscuits.

 

FRI

Leftovers, maybe serve beans and greens with simple glazed carrots or, time permitting, with cumin- and orange-glazed carrots.

 

 

Week 2 (includes thanksgiving)

 

SAT

Brussels sprouts salad with walnuts or red onions, to accompany pasta with local mussels. There are millions of such mussels recipes, some include tomatoes and some don’t.

 

SUN

Farmhouse barley vegetable soup (I would use whole barley, perhaps pre-cooking it).

This recipe calls for 1.5 lbs potatoes as well as leeks, carrots, and green cabbage. It also calls for celery, which could be omitted or swapped out for celery root.

 

MON

Roasted kohlrabi with cashew ginger dressing; served with miso-glazed carrots roasted in the oven or made on the stovetop (or here’s one that combines both – substituting cubed kohlrabi for broccoli florets); served with a steamed grain

 

TUES

Sauteed shrimp with garlic, cumin, and hot or smoked paprika; roasted potatoes, sauteed greens (that I’d previously blanched and frozen) or shredded cabbage and carrot salad or watermelon radishes available from the Shared Harvest extras store.

 

WED

Leftover soup (while busy preparing for thanksgiving).

 

THURS

THANKSGIVING! Likely will use some squash, sweet potato, or white potatoes

 

FRI

Leftover thanksgiving dinner

 

Week 3

 

SAT

Roasted brussels sprouts, raspberry-marinated carrots, homemade or store-bought veggie burgers fish cakes, or other burgers.

 

SUN

Leftover roasted brussels sprouts as part of an abundance bowl; chunks of roast squash or sweet potato, some chick peas or cooked beans, some grain, tahini, carrot-ginger , garlic-ginger-pumpkin seed, or honey-lemon dressing.

 

MON

Root vegetable minestrone. Adapt a recipe or improvise based on what roots you have available. I may try a version with or without fish. If you do include fish or pasta, my guess is that it would be better to add only the fish and pasta you will eat that evening. However, it probably makes a large pot. If planning the soup for multiple nights or for the freezer, add fish and pasta as you rewarm the soup.

 

TUES

Roasted spiced sweet potatoes or squash, black beans, shredded cabbage with cumin dressing. Beans would make plenty for leftovers or to freeze.

 

WED

Leftover minestrone soup

 

THURS

Some sort of potato gratin with leeks, cabbage, or celery root (if you still have some). Serve with radish slaw.

 

 

 

 

FRI

Leftovers, together with carottes rapee (simple shredded carrots and vinaigrette)

 

 

 

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