(Photo: vanhookc)
Report on Week 7:
We really stuck with the program this week, using up most of our grains from the co-op last week and trekking to two farm stands: one on Monday and another on Tuesday. In season in our neck of the woods:
- 2 bags of snap peas
- 1 Haas avocado
- 1 head lettuce
- 1 bag spinach
- 1 bunch cilantro
- 1 bunch mint
- 2 bunches asparagus
Our meals revolved around most of these ingredients, with a bonus on Friday. Once again FitSis made dinner (love that!): Chickpea flour "burgers" on ciabatta. Next time, we decided we could do it a little differently: Use the patties as the "bread," add cucumbers, chutney and/or red pepper jelly. She thought roasted squash might be nice, too. I'll try to find the recipe. (Update: Recipe is here -- thanks, FitSis!)
Here's what we ate:
- Brown rice with Asparagus Stir Fry
- Pan-fried Chickpea Salad
- Quick and easy brown rice bowl with marinated tofu, chard (from our garden), peas, asparagus, carrots and lentils
All three meals were incredible; we did leftovers one of the nights, though I have to say, there sure weren't many! FitDad was in heaven. No Pepita Salad last week, need to get lentils for it this week.
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Week 8 Meal Plan:
In the spirit of awesome produce (gotta love Spring in California!), we're planning a similar, easy menu. All recipes via 101cookbooks.com. We're going a little lentil-crazy this week:
- Pepita Salad
- Spring Wild Rice Salad - we'll add some beets and fennel if they're at the farm stand
- Edamame Soup served room-temperature with romaine salad
- Curried Bean Salad
We're stepping it up and participating in *two* Menu Plan Blog Rolls. First is the famous Organizing Junkie's Menu Plan Monday. And once again we're submitting our menu to Chive Talkin's Menu Plan Blog Roll again. Have a blog and want to post your menu? Just go to the websites and enter your name and blog.
