Day 7: Monday, January 7, 2013
Today was another leftovers day, using up the last, lonely produce in the fridge. For breakfast, I had more multi-grain pancakes; lunch was a bbq beef sandwich. Had Ryan and Emily over for dinner, and experimented a bit. I had a bag of red potatoes that I sliced in the food processor with an onion; pan fried them in butter with some garlic, rosemary, salt and pepper. Meanwhile, we pitted and chopped a package of plums and simmered them in a little butter with the juice of a lime and two lemons, some honey, nutmeg, a little thyme, and a pinch of coarse salt. It turned out very good! At the last minute, I fried up an egg to top the potatoes and chopped up some strips of fresh green pepper. No workout today, unfortunately. Still working on getting to bed earlier so I can workout in the morning.
Day 8: Tuesday, January 8, 2013
Multi-grain pancake for breakfast; leftover bbq beef, red potatoes, and plums for lunch; a bowl of vegetarian black bean soup from Panera for dinner. Since we were out of food, we decided to go to Panera for dinner (using a gift card we got at Christmas) and pick up some groceries. No more exercise than walking for about 30 minutes through Target (does that count?).
Day 9: Wednesday, January 9, 2013
Breakfast was half a bagel with a little butter and a banana; dinner was the other half of the bagel; and lunch was plums, a large bunch of celery with some peanut butter, and two more of those multi-grain pancakes. Really busy day at work today–didn’t leave till about 6:25 tonight–but it was a good day. Had some good time reviewing the DFF6 script and searching Scripture for accompanying passages to use for the study guide; passages that stood out to me especially were Psalm 66, Isaiah 43, and Daniel 3. Unfortunately, I didn’t get to meet my friend to walk tonight, but it turns out my workout buddy forgot her gym clothes too, so it’s okay. I need to make sure I workout tomorrow! Fortunately, I’m still down 2 pounds from my New Year’s Day weigh in.
I found out last night that this will be our last basket indefinitely from Milk and Honey Organics, making this the last meal plan associated with their baskets. The owners have had another opportunity arise for their family, and we wish them the best, though we will definitely miss the colorful baskets, and partnering with them on their blog. I may still write a meal plan going forward, but it will likely be on a different night and using either farmers’ market or other produce items that fit within our budget. That being said, here’s this week’s meal basket:
This Week’s Basket Included Walla Walla Jumbo Onions, Rainbow Chard, Butter (Boston) Lettuce, Red Potatoes, Black Plums, Seedless Flame Grapes, Keitt Mangos, Bio-way Farm’s Cantaloupe, Parisi Farms’ Eggplant (mixed), Bio-way Farm’s Okra, Bio-way Farm’s Tomatoes, and Parisi Farms’ Jalapeño Peppers.
Meal Plan for Two (via Pepperplate.com):
Posted in Weekly Recipe Lists
Tagged Bio-Way Farms, cantaloupe, chard, eggplant, grapes, jalapeno peppers, lettuce, mangos, milk and honey organics, okra, onions, parisi farms, plums, potatoes, Tomatoes
This week’s meal plan is brought to you by my twin sister Michelle from A Fruitful Vine and Olive Shoots – local mom and author. I had some unexpected responsibilities come up this week, and she graciously agreed to help me out! Enjoy!
This Week’s Basket from Milk and Honey Organics Included Green Beans, Lacinato Kale, Green Leaf Lettuce, Nectarines, Burgundy Red Plums, Dark Sweet Cherries, Parisi Farms’ Heirloom/Carolina Gold Tomatoes, Parisi Farms’ Watermelon, Bio-way Farm’s Slicing Cucumbers, Parisi Farms’ Eggplant Medley, Parisi Farms’ White Sweet Potato, and Parisi Farms’ Jalapeno Peppers.
This Week’s Meal Plan:
Some New Recipes:
Thanks, Michelle! My dark sweet cherries never make it into a pie; they remind me too much of my European mission trip and roadside stands, and I end up just eating them in handfuls.
Posted in Weekly Recipe Lists
Tagged Bio-Way Farms, cherries, cucumbers, eggplant, green beans, jalapeno peppers, kale, lettuce, milk and honey organics, nectarines, parisi farms, plums, sweet potato, Tomatoes, watermelon
Citrus Chicken with Roasted Peaches, served with Mixed Greens Salad topped with Goat Cheese, Walnuts, and Sliced Plums
Recipe: Citrus Chicken with Roasted Peaches
by Melissa McKinnon
- 1/3 cup orange marmalade
- 1/3 cup orange juice
- 4 teaspoons raspberry blush balsamic vinegar (or any sweeter vinegar)
- 1 teaspoon chipotle powder
- 2 teaspoons organic olive oil
- 1 teaspoon chopped fresh cilantro plus sprigs for garnish
- 2-4 large peaches, halved and pitted
- 1 small whole organic chicken, separated (2 wings, 2 legs, 2 boneless breasts, 2 thighs; or you could use boneless, skinless chicken breast)
Preheat oven to 350F. Whisk together all ingredients (except peaches and chicken). Place chicken and peaches on baking stone (or oiled baking pan) and brush with citrus dressing. Bake for 20-30 minutes (or until chicken is white throughout but still moist); you may need to flip the chicken and peaches half way through baking.
Note: If you have leftover roasted peaches, they would go perfectly with a scoop of vanilla ice cream!