If you live in the Greenville, SC, area (that means everywhere from Easley to Greer, and Simpsonville to Spartanburg) and haven’t tried Milk & Honey Organics yet, please try it! Also, it would be a cool gift for new parents, birthdays, sick loved ones, or a grieving family! Be sure to fill out the surveys on their website’s sidebar to get $5 off your first order. Order by Tuesday at noon for delivery on Thursday or Friday (depending on where you live).
This Week’s Basket: Green Beans, Carrots, Red Chard, White Garlic, Green Cabbage, Hurricane Creek Farms Heirloom Tomatoes, Rutabaga, Golden Nugget Mandarins, Navel Oranges, and Fancy Granny Smith Apples.
On Hand: Freezer: Edamame, Berries, Bananas, Nuts, Chili, Flank Steak, Whole Chickens; Fridge: Turkey Broth, Mango Salsa, Apples, Oranges, Celery, Pomegranate, Milk, Soy Milk, Carrot Juice, Kefir, Eggs, Mushrooms; Pantry: Rice, Quinoa, Steel Cut Oats, Pasta, Tomato Paste, Garlic, Yam, Shallots, Onion, Coconut Milk, PB, & Honey.
Grocery List: Food:3 dozen eggs, lettuce, mushrooms, mozzarella and pizza sauce (for pizza), feta or goat cheese (for salads), spicy brown mustard (to keep on hand), cereal, olive oil, half-and-half (for coffee). Household Items: white vinegar (for laundry softener and dishwasher rinse cycle), organic non-chlorine bleach (thank you, Publix!), and paper towels.
This week, I decided to just put generalizations down and not fix a certain meal to a certain day (it’s kind of what’s been happening anyway). So, I start with the weekly meal calendar template and make sure there’s something in every square, and then end up drawing arrows to rearrange based on what we feel like that night. (Note: All ingredients in basket are organic. Ingredients On Hand and on Grocery List are all-natural or organic, if at all possible. Read “all-natural” labels carefully: it means different things to different people. I try to only buy the all-natural products that don’t use added hormones, pesticides, or antibiotics.)
Meals for This Week: Breakfasts: Blueberry Scones, Smoothies (with frozen fruit, kefir, and carrot juice), Warm & Nutty Cinnamon Quinoa, Steel Cut Oats, Basil Omelet Cups (for Sunday: we’re in charge of snacks this week), and, of course, Raisin Bran with Fruit; Lunches: Leftovers, PB&J with Carrots, Chili & Baked Potatoes, Sliced Tomatoes, Fruit, and Homemade Pizza and Salad (for Saturday); Dinners: Ginger Citrus Stirfry, Flank Steak with Roasted Roots (potatoes, carrots, rutabaga, yam, onion) and Green Beans with Pomegranate (for Sunday – see comment in link for recipe), Chili & Baked Potatoes, Garlicky Red Chard and Coconut Rice, and Garlic Sauteed Cabbage with Potato Wedges.
Bryan was just commenting this past week that he loves the way we cook. It’s hard to put in words. It’s kind of a North + South thing. We don’t cook exactly like my family (from the North) and we don’t cook exactly like his family (from the South). We’ve kind of taken the best from both (in our opinion, of course) and removed a lot of the frying and meat in general (frying for health reasons, meat for budget reasons) and added a bunch of fresh, organic produce to the mix. We love trying new things, but we have those few staple meals that find their way into our menu plan, intentionally or otherwise, on a regular basis (mostly breakfast items, roasted veggies, homemade pizza, and stirfry, though every once in a while we do break down and have turkey dogs with slaw and mac ‘n’ cheese – but we’re learning to find organic and whole grain options to make even these little guilty pleasures better for us) .