We did the unthinkable over the weekend. We had to throw out produce. A cucumber, a couple of tiny eggplants, some peppers, and those darned bits of onion that I can never seem to find when I need them went from the crisper drawer to the garbage. There may have even been a zucchini in there. Sigh. It was scary and sad and a clear indication that I am not keeping up with my stash. I’ll try not to beat myself up too much about it today, but AM disappointed in myself. I’ll be tackling the produce that we have on hand in order of urgency this week. Leafy and delicate green things first (bok choi and basil). Pantry stockers like onions and sweet potatoes are getting left for the end of the week. The preserving projects I have listed below might not get tackled ’til the weekend. This is what I got for the week:
Breakfast
Oatmeal Pancakes
Basil & Tomato Omelette
Yogurt, Granola & Banana Bread
Bagels & Almond Milk-Banana Smoothies
Meals
Summer Minestrone*
Stir-fried Tofu with Bok Choi** over Steamed Brown Rice Stir Fry!
Eggplant Lasagna
Summer Squash Enchiladas (these did not happen last week)
Pea & Ricotta Rigatoni***
Picadillo Tacos
Snacks & Beverages
Banana Bread
Chocolate-Oat Cereal Bars
Cold Soba Noodle Salad
Honeydew Popsicles
Prickly Pear Agua Fresca
Preserving & Putting Up
Roasted Red Pepper Sauce
Pickled Red Onions
Pickled Jalapeños
Roasted Butternut Squash Puree (for breads and soups when it is cooler)
Cubed Raw Butternut Squash (for curries and stir fries)
Note: Pea & Ricotta Rigatoni and Summer Minestrone are already portioned into lunches. Banana bread and Granola are all ready to go. Honeydew Popsicles are waiting for us in the freezer.
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* Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant by Annie Somerville
** This Can’t Be Tofu!: 75 Recipes To Cook Something You Never Thought You Would — And Love Every Bite by Deborah Madison
*** Dinner: The Playbook: A 30-Day Plan for Mastering the Art of the Family Meal by Jenny Rosenstrach
aneelee 