My goal when planning my menu this week was to have what I call a “Pantry Week”. I wanted to put to use some of what I have stored in the pantry and freezer. Here are the meals I’ve come up with for the week that include items from my CSA and items I can get locally.
Quick and Easy Preparation
Creamy Pesto Tortellini with Broccoli, Salad
Local Foods: frozen pesto from CSA basil
Regular Preparation (in about an hour)
Toor Dal, Jasmine Rice
Local Foods: Onions
Honey Glazed Chicken, Carrots, Cous Cous
Local Foods: Carrots
Carrot Recipe:
http://www.marthastewart.com/recipe/carrots-with-thyme
Extended Preparation
Roasted Chicken, Lemon Rosemary Potatoes, Green Beans
Local Foods: Potatoes, Green Beans
I use the potato part of this full recipe
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Lemon-Chicken-Schnitzel-with-Roasted-Potatoes
Green Bean Recipe:
http://www.marthastewart.com/recipe/stir-fried-green-beans
I was able to blog about the carrots, potatoes and green beans.
ReplyDeleteThe creamy pesto didn't work out because I didn't have any pesto in the freezer. I had thought I had one more packet, but also, no.
The toor dal was a bust. We just didn't like it. I thought about blogging about it, but it didn't seem worth it. I did use one of my onions from my second 40 pound vegetable box.