Day 1: Sausage cauliflower cassoulet, Sauteed kale
Day 2: Sloppy Joe (hold the bun), Baked squash, Apple slices
Day 3: Homemade pizza, Tossed salad with peppers and olives
Day 4: Shrimp scampi with bok choi, Leftover tossed salad, Garlic bread
Day 5: Potato and sweet pepper soup, Corn muffins
Day 6: Baked potato bar with steamed broccoli
Day 7: Pasta alla Norma, carrot sticks, Fruit salad
Notes: Update on the Pasta alla Norma that I tried 2 weeks ago – it was fantastic! Everyone raved over it and I am therefore repeating the recipe this week to use the eggplant in our CSA share. I was a little concerned it might take a while to make, but it came together in about 25 minutes. I used a jar of diced tomatoes instead of fresh. I am also repeating the potato and sweet pepper soup since very shortly we will not have local sweet peppers and this is a nice comfort food for our cold evenings. The shrimp scampi is very easy and delicious. I am skipping the noodles/rice with this dish. A slice of garlic bread will soak up the extra sauce.
GLP Tip of the Week: Take a few minutes this week to discover wool dryer balls. I long ago gave up fabric softeners and dryer sheets due to the chemicals and concerns about the adverse effects on myself and my family. And until recently, I have been using fabric dryer sheets to reduce the static created when drying clothes. These sheets have worked fine, but they will only last a year or two and they are made from polyester (plastic). But, I have now found wool dryer balls and they are so amazing I just had to share with you all. First of all, they are made 100% from wool so there is no plastic involved. Second, they will basically last you a lifetime, which means big money savings (one set costs about the same as a box of ordinary dryer sheets). Finally, they will cut your drying time significantly so that you can save energy. If you are someone who likes a fragrance in your laundry, you can place a few drops of essential oil, like lavender or lemon, onto the balls prior to using and have fresh scented clothing emerge a short while later. Reduced plastic and waste, no chemicals, shorter dryer time, and cost savings. To me this is a no-brainer swap!
CSA Notes: Here is how I am using my share this week
- Kale, Green Curly: sauteed and served with cassoulet
- Cauliflower (small): cassoulet
- Acorn Squash: Cut in half, scoop out seeds, brush with olive oil and place cut side down on baking sheet. Bake at 375F for about 30 minutes or until fork tender. Turn over and place a pad of butter in the center of each half and serve to each person to eat with a spoon. For a treat add some brown sugar.
- Butternut Squash : see above. We have 5 in our family so one of the halves will be cut in two for the littles.
- Potato – Russets OR Golds: 4 for baked potatoes and the rest in potato/pepper soup
- Celeriac: peeled and grated then added to Sloppy Joe instead of celery
- Bok Choi: Chopped and added to shrimp scampi
- Eggplant, Japanese: Pasta alla Norma
- Onion, Yellow: cassoulet, Sloppy Joe, potato/pepper soup. I have an extra onion that I’ll use and parcel out both between the three meals
- Pepper, Carmen Sweet Italian: potato/pepper soup
- Pepper, Sweet Bell Red: tossed salad
- Lettuce Head, Small Red: tossed salad
- Garlic: cassoulet, shrimp scampi, potato/pepper soup, Pasta alla Norma
