Weekly Menu

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.

Weekly Menu

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.

For Purpura:

Cooked Curried Cucumbers from Fast Vegetarian Feasts

4 cucumbers
1 tablespoon butter or safflower oil
1 small onion, sliced
1 teaspoon curry powder, or more to taste
1 cup dry white wine
salt to taste
1 tablespoon chopped fresh parsley or cilantro

Peel the cucumbers, then cut in half lengthwise and scoop out the seeds. Slice 1/4 to 1/2 inch thick.

Heat the butter or safflower oil in a heavy-bottomed, lidded skillet or saucepan and saute the onion and curry powder until the onion is tender. Add the cucumber and saute for 3 minutes, then add the wine. Bring to a simmer, then cover and cook over medium-low heat for 20 minutes. Raise the heat and boil off the wine, uncovered. Season to taste with salt, garnish with chopped parsley, and serve, or chill and serve cold.


Side note: If anybody has suggestions for adding meat to this recipe, or a good meat dish to serve it with, I'd love to see them.

For Purpura:

Cooked Curried Cucumbers from Fast Vegetarian Feasts

4 cucumbers
1 tablespoon butter or safflower oil
1 small onion, sliced
1 teaspoon curry powder, or more to taste
1 cup dry white wine
salt to taste
1 tablespoon chopped fresh parsley or cilantro

Peel the cucumbers, then cut in half lengthwise and scoop out the seeds. Slice 1/4 to 1/2 inch thick.

Heat the butter or safflower oil in a heavy-bottomed, lidded skillet or saucepan and saute the onion and curry powder until the onion is tender. Add the cucumber and saute for 3 minutes, then add the wine. Bring to a simmer, then cover and cook over medium-low heat for 20 minutes. Raise the heat and boil off the wine, uncovered. Season to taste with salt, garnish with chopped parsley, and serve, or chill and serve cold.


Side note: If anybody has suggestions for adding meat to this recipe, or a good meat dish to serve it with, I'd love to see them.