Weekly Menu

[jennythereader]

Tom & I get our weekly CSA share on Wednesdays, and starting this week I'm trying something new.

I'm putting together an entire week's menu in advance.

This week we got: cucumbers, zucchini, summer squash, scallions, fennel, mesclun, spinach, lettuce, cilantro, and (I think Bing) cherries.

Our menu for the upcoming week is:
Everyday: Salad
Thursday: eat out with friends
Friday: Fettuccine with Oil, Garlic, and Zucchini from the book Fast Vegetarian Feasts. Because we aren't vegetarians I'll be adding chicken to this one.
Saturday: Cooked Curried Cucumbers, from F.V.F. I think I'll add beef to this one, although I haven't figured out the best way to do it. Served with rice.
Sunday: Spinach and Rice Gratin, served with ham. I haven't decided how to cook the ham.
Monday: Braised Fennel, from the Fannie Farmer Cookbook, served with chicken and rice. I haven't decided how to cook the chicken.
Tuesday: Spinach and Zucchini Casserole, from the F.F.C., served with steak and rice.
Wednesday: Leftovers

We've got way more lettuce/salad stuff than we can eat, so I'll probably give half of it to Mom, along with the cilantro, half the scallions, and half the cherries.

Comments

[txanne.livejournal.com]

Fennel, nomnomnom. I adore it boiled. I'd probably roast the chicken on top of onions. Oh, but wait! Have you ever tried roasting zucchini and squash? It's really good.

[jennythe-reader.livejournal.com]

The thing is... I hate squash, and zucchini is only a teeny-tiny amount better. So, I cook them recipes that season them enough to hide the taste.

Roasting the chicken, huh, I've never done that. I'm vaguely intimidated by the idea.

[txanne.livejournal.com]

Oh, hm, then have you tried ratatouille? If you use enough tomatoes, garlic, onions, and herbs, you can't tell there's zucchini in it. (It's traditionally made with eggplant, but zucchini's a lot less bitter.) Chop 'em up, dump 'em in a pot, add white wine if you feel like it, and simmer until it's done. Serve hot over pasta, or cold with bread on the side.

Roasting chicken = dead easy. Here, look. (http://www.fallensouffle.com/2007/03/perfect-roast-chicken.html) I like thyme better than rosemary, but you can season it with anything you feel like. You can use olive oil instead of butter if you're watching cholesterol. The best roast chicken I ever had was stuffed with two lemon halves and a stick of butter. OMG the pan juices!!

[jennythe-reader.livejournal.com]

I do sort of want to try ratatouille, but not enough to go out and buy the veggies for it. If we get all the veggies at once in a CSA box than I probably will give it a try.

Roasting a chicken does look easier than I thought, although still a little time consuming. Maybe I'll switch Sunday and Monday's meals and try it then.

[txanne.livejournal.com]

It's only time-consuming because you can't leave the house when the oven's on--you just bung it in and go do something else.

[bodhichitta0.livejournal.com]

Sounds yummy! I can't wait til our garden gets in full swing in August. :)

[jennythe-reader.livejournal.com]

Good to see you back on LJ!

I'm really looking forward to being able to have a garden. The farm share is great, but I want a little more control over what I end up with.

[purpura.livejournal.com]

Curried Cooked Cucumbers?
Share recipe please? I am fast becoming a curry fanatic!

[jennythe-reader.livejournal.com]

Do you want me to post it now, or after I've made it and can tell you what I think?

[purpura.livejournal.com]

Post it now, and then tell me how you like it!

[jennythe-reader.livejournal.com]

OK.

Give me a few minutes, and it will be my next post.

[purpura.livejournal.com]

Woot! you rock mah socks!

[txanne.livejournal.com]

Um, also? "Mescaline mix" is illegal. You have "mesclun," which is Provençal for "mix."

[jennythe-reader.livejournal.com]

I didn't think that was right, but the spell checker didn't like mesclun (until I added it), so I went with one of its suggestions.

I'll edit it.