We do our darndest to eat the fruits and veggies that our regional seasons give us and we are now well into February. The sunshine that is finally beginning to peek in through the windows (see my desk above) is but a few days old and we have few more weeks (or longer) of winter veggies before we see Spring at the grocery store and in our CSA box. We’ll rely on our citrus to brighten up our palates this week and shall push through what is sure to be another big ol’ box of greens (kale, collards, bok choi) and root veggies.
In our kitchen this week we shall have…
for breakfast:
Skillet Granola with Cinnamon and Honey over Yogurt
Basic Buttermilk Muffins and Grapefruits
Collards Frittata
Steam Fried Eggs over Black Beans
for dinner:
Spaghetti with Black Pepper and Parmesan | Mixed Green Salads with Pear
Black Bean Chili | Kale & Goat Cheese Quesadillas
Chana Masala (because it was such a hit last week) and Basmati Rice
Yellow Split Pea Soup | Grapefruit and Avocado Salads (my favorite!)
A variation on Pho with fresh veggies
extra snacks:
Oven-Roasted Kale Chips
Popovers (the 6YO’s contribution)
The Chana Masala is back because it was just THAT good last week. Hoping that this and the leftovers get us through the weekend. And we may, of course, have to shift around to account for tomorrow’s CSA pickup.
Have a few more posts planned for the week including one on how I put our week’s plan together. 🙂
Be kind. Be patient. Eat well.
aneelee 