This week, I decided to try to make a menu plan with what we got today and what we had left from last week’s basket, along with a few of my own random items.
This week’s basket: parsnips, a head of lettuce, 2 tomatoes, potatoes, bok choy, mushrooms, strawberries, pears, oranges, 3 apples, red pepper, ginger root.
PRODUCE: a few organic shallots, 2 organic carrots, 2 organic yams, 2 organic oranges, 1/2 head of organic cauliflower, 1 organic mango, and half a bunch of organic scallions from last week’s basket, some organic celery (already washed and chopped into snack sizes), 1 green pepper, 2 organic apples, 2 lemons, 2 limes, garlic, 2 red onions, 1 pomegranate.
FRIDGE: all-natural eggs, organic milk, all-natural almond milk and soy milk, Trader Joe’s Blueberry Pomegranate all-natural juice (with hidden veggies!), organic whole chicken (on sale at Publix for $1.99/lb. right now), organic carrot juice.
PANTRY: organic steel cut oats, organic quinoa, all-natural peanut butter, organic brown rice, organic canned black beans (and other varieties, dried), whole-wheat all-natural pasta, all-natural tomato paste, all-natural marinara sauce, organic low-fat coconut milk, raw honey, Multi-grain Cheerios.
FREEZER: Organic Edamame, all-natural frozen mixed berries, chopped all-natural walnuts and pecans, homemade chicken broth.
Grocery list: mozzarella (for pizza), dijon mustard and 4 oz. sharp white cheddar (for cauliflower sandwiches), graham crackers and 1 pint heavy cream (if I decide to make the key lime pie and lemon tart).
RECIPES: (click on titles for recipes)
Baked Yams: rub with oil, sprinkle with sea salt, bake at 450F for 40 minutes. serve with 1 tsp. butter, 1/2 Tbsp. cane sugar, 1/2 c. chopped walnuts.
Bok Choy Salad (if I choose not to do the traditional salad with the soup)
Mango Salsa: chop and combine red bell pepper, red onion, mango, cilantro, lime peel, dried crushed red pepper, 1/4 teaspoon cumin, 1/8 teaspoon cinnamon (optional: avocado, black bean, corn, pineapple)
Strawberry Shortcake (avoid whipping cream and serve with milk)
Ginger Honey Tea: Peel and finely chop 1″ of fresh ginger root. Put in tea ball and steep in hot water for 3-5 minutes. Add 1 Tbsp. honey. Enjoy! (or try Sunny’s Ginger Pear Tea)
Vegan Chili (use fresh tomatoes and tomato paste instead of diced tomatoes)
Tomato Caper Pasta (turkey feta meatballs, optional)
Other Options for this week’s basket:
Crab Rangoon (uses bok choy)
Fruit Leather (uses apples, pears, and lemon juice)
Ina’s Ultimate Ginger Cookies (add fresh ginger instead of crystallized if you like)