What we got, and what we are going to do with it: Menu: June 19-25

We picked up our CSA last night. There is a bit more variety, but still a lot of greens.

  • bok choy
  • radishes
  • arugula
  • romaine lettuce
  • scapes
  • swiss chard
  • cilantro
  • sugar snap peas
  • scallions
  • beets

Tuesday– We had some lamejuns in the freezer that we need to eat, so we made those and put goat cheese, greek yogurt (we only had a tiny bit of goat cheese), and avocado on them. We used up all of the swiss chard by sauteing it with some scapes.

Wednesday– Out to eat with our friends Kate and Linh.

Thursday– Today (Wednesday) and tomorrow are supposed to be about 100 degrees, so we decided to make a big salad for dinner and not put any extra heat in the house: arugula, romaine, beets, radishes, sugar snap peas, egg, cheese…you know, everything.

FridaySriracha grilled tofu with some sort of green or salad.

SaturdayLarb wrapped in romaine leaves. This is our inspiration recipe, but we will probably modify it quite a bit.

Sunday– Swupper with the entire gang.

Monday- Tofu with Asian Greens and Peanut Sauce (yes, this was on the menu last week.)

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