Posted by Lisa
I picked up the same vegetables that I’ve been getting at our Saturday market for the past month or so: collard greens, leeks, and cabbage. I still had a butternut squash and kale on hand from last week. Because I whipped this menu out in a hurry so that I could make one trip to the store and I had a deadline for a special dinner, I left two of the main dishes open to what I felt like making. Not my usual style, but works in a pinch. This week’s meals are still heavy on pantry and frozen items.
- Falafal Garlic Yogurt Sauce, Feta and Pita; Coleslaw; Baklava (a going-away dinner for a friend) (cabbage, carrots)
- Shephard’s Pie with Butternut Squash and Potato Topping; Kale and Carrots (butternut squash, potatoes, kale, carrots)
- Some type of meat dish (will pull some meat out of our freezer); Hash browns; Roasted Cauliflower
- Rice Noodles with Peanut Sauce and Vegetables (carrots)
- Souvlaki Style Meat?; Greek Greens and Rice; Gingered Carrots (kale, carrots)
- Collard Greens and Onions Enchiladas with Tomatillo Sauce; Mexican Rice (collard greens) (I don’t have any mushrooms on hand so I might sub some pinto beans in the enchiladas)
- Beef Barley Stew (carrots)
Just a reminder, the vegetables in italics and parentheses are local vegetables that I’m using in my dishes. Hopefully noting them in this way will make searching easier.
