Tag Archives: weekly meal plan

Milk and Honey Organics Delivery – and A New Meal Plan!

This week’s basket: Jonagold apples, Extra Fancy Navel Oranges, Fair Trade Bananas, Blueberries, Limes, Collards, Boston Butter Lettuce, Celery, Sugar Snap Peas, Yukon Gold Potatoes and Fennel (I requested a substitute for the fennel, since it’s not one of my favorites, and was surprised with some baby bok choy instead…yeah!). I know you want one too, so order it now at Milk & Honey Organics for next week. This is the Starter Basket for $35.

Here’s the menu plan for this week:

Recipe Links:

Lemon Tarts (using Lemon Curd recipe from Ina Garten) or Lemon Cake with Lime Curd and Pomegranate from Design Sponge

Egg Casserole (my mom’s recipe, of course)

Lentil Walnut Burgers from Whole Food’s Market

Brandied Sausage Stuffing (aka Turkey Roulade) from Ina Garten

Smoothies (be creative: the link provides a basic formula)

Also, I may try these this week:

Homemade Wheat Thins from Oh She Glows

Whole Wheat English Muffins from Simply Life

Blueberry Salsa from Southern Living

Advertisements

Weekly Meal Plan for Two

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.

 

ON HAND:

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).

Menu Plan:

RECIPES: (click on titles for recipes)

Quinoa with Berries and Nuts

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.

Creamy Parsnip with Ginger Soup

Bok Choy Salad (if I choose not to do the traditional salad with the soup)

Lettuce Wraps

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)

Cheesy Cauliflower Sandwiches

Key Lime Pie

Stirfry

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)

Steel Cut Oats

Vegan Chili (use fresh tomatoes and tomato paste instead of diced tomatoes)

Lemon Tart (using Lemon Curd recipe) or Lemon Cake with Lime Curd and Pomegranate

Tomato Caper Pasta (turkey feta meatballs, optional)

Brown Rice Bar

Lemon-Lime Sugar Cookies

Other Options for this week’s basket:

Mashed Potato ‘n’ Parsnip

Crab Rangoon (uses bok choy)

Roasted Red Pepper Hummus

Seared Ahi Tuna with Blood Orange Sauce

Fruit Leather (uses apples, pears, and lemon juice)

Strawberry Yogurt Soup

Ina’s Ultimate Ginger Cookies (add fresh ginger instead of crystallized if you like)