Jackie Starr’s Share-Inspired Dinner Menu–Week of January 12

Sunday: Pasta and meatballs or no-meatballs:

http://kblog.lunchboxbunch.com//2013/01/spaghetti-no-meatballs-vegan.html (beans)

http://www.foodnetwork.com/recipes/spaghetti-and-no-meat-balls-recipe/reviews/index.html (tofu)

http://www.epicurious.com/recipes/food/views/Classic-Beef-Meatballs-369151 (very easy)

One night serve with Salad: grated kohlrabi, carrots, 1 cup thinly shredded kale softened a bit with salt and/or olive oil or a bit of dressing 15 min before tossing with other ingredients.other ideas: toasted nuts, dried currants or raisins, fresh orange or apple slices.

If time: braised root vegetables (glazed parsnips + celery; or turnips and carrots from cooks illustrated).

Monday: Miso vegetable soup (this recipe uses squash and turnip from the share; can add to any  miso soup recipe)

http://www.101cookbooks.com/archives/miso-tahini-soup-recipe.html (can omit tahini)

OR: abundance bowl (my new roots):

http://www.mynewroots.org/site/2014/01/the-winter-abundance-bowl/

followed by parsnip cupcakes or muffins:

these were DELICIOUS!

http://www.wholefoodsmarket.com/recipe/spiced-parsnip-and-apple-muffins (Used whole wheat pastry flour from the farm share, reduced sugar to ½ cup, replaced apple with a very ripe pear, and had probably 2.5 cups parsnip total. Even with reduced sugar my 4- and 6-year-olds scarfed them down.)

other parsnip muffin recipes:

http://www.wholeliving.com/150539/parsnip-rosemary-muffins

http://www.marthastewart.com/933517/spiced-parsnip-cupcakes

Tuesday: leftover meatballs or nomeatballs, tomato sauce, pasta (or millet), served with steamed kohlrabi cubes, sautéed mushrooms

Wed: Butternut squash & barley risotto (or butternut squash with gnocchi)

I loosely followed this:

http://www.thekitchn.com/recipe-creamy-butternut-squash-amp-barley-risotto-with-toasted-pecans-recipes-from-the-kitchn-184319

another one:

http://www.realsimple.com/food-recipes/browse-all-recipes/baked-barley-risotto-00100000070986/

can also roast squash separately and stir into a risotto before serving

serve as main dish with Salad: spinach or kale with marinated beets (rinse beets – don’t scrub – place in ovenproof dish at 450 until just tender, 30 min for small beets or up to 1 hr for large beets; when cool enough to handle slip off skins, slice or cube and marinate while still warm. For 1 lb beets I mix ~1/4 cup sherry vinegar, ¼ tsp salt, 1/4- cup olive oil).

Thursday: Celery root remoulade with fish (cod cakes or lightly coated pan fried fish or shrimp), and roasted potatoes

Friday: Leftover squash risotto as a side dish together with other things, e.g. http://www.biggirlssmallkitchen.com/2011/08/meatless-monday-peter-berleys-best-tofu.html (I haven’t tried it; looks delicious) or any simple protein preparation, e.g. scrambled eggs, poached or braised chicken).

We also made pizza with pesto (last summer’s basil pureed with olive oil, pine nuts, and frozen), goat cheese, and sun-dried tomatoes.

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