Tiffanie: this week's menu

Oh, the heat continues... I've got to get ahead of my CSA box somehow this week! I pickled all the beans last week, so that was new. I still haven't tasted them, but I'm hopeful they are edible. Canned pickled dilly beans, and romano beans with rosemary and lemon.

The plans this week include:

• cauliflower mushroom pot pie, fennel orange salad. Uses up the rest of the HUGE head of cauliflower that arrived last week, and one head of fennel.
• polenta with sauteed chard and toasted pumpkin seeds, spicy tortilla soup. Uses up a big bunch of chard, and the spicy tortilla soup was a big hit with the adults last week so I'm making it again.
• BBQ tempeh and peppers, green salad. Another winner from last week, and it uses up more peppers from the box. And lettuce and tomatoes!
• pasta night: more of the delicious spaghetti with garlic and pine nuts and sun dried tomatoes, salad. I am in love with this simple pasta dish. And I will use up more lettuce.
• baked potatoes and snack plate night. I want to try this recipe for English jacket potatoes. And the kids love snack plates. Probably will add broccoli to the mix somehow...
• baked oatmeal (forgot to do this last week).
• make more muesli. I love muesli these days. It is perfect for life with children: it gets better the longer it sits in milk on the table while I deal with child emergencies.

Tiffanie: this week's menu

Still in summer mode, trying to get through the CSA box...

The plans include:

• white bean and tomato salad, potato frittata and nachos (depending on one's opinion of eggs)
• golden spanish rice, tortilla soup, tacos with fried mushrooms
• spaghetti with garlic, pine nuts, and sun dried tomatoes. Green salad.
• cozy hummus bowl (i.e. rice, lettuce, sprouts, hummus, etc.)
• BBQ tempeh and peppers in pita, for lunch
• possibly a breakfast dinner of pancakes, hash browns, etc.
• a steel cut baked oatmeal recipe, veganized.

Tiffanie: this week's menu

Mostly tried-and-true recipes, plus one new stew. And lots of salad. I have too much lettuce, thank you CSA.

The plans are:

• lentil sloppy joes on brioche buns. Salad.
• Millet spinach polenta with sun dried tomato pesto. Roasted sweet potatoes, braised romano beans.
• tempeh meatballs and tomato sauce with spaghetti. Salad or roasted cauliflower.
• Dilly stew with rosemary dumplings. It is a vegan take on chicken stew with dumplings. Lots of carrots, celery, potatoes, and navy beans, plus steamed dumplings and dill. Salad on the side.
• dilly green beans; dill came in the CSA box and a friend gave me green beans, so I'd better try out dilly green beans. I hear so much about them...

Tiffanie: this week's menu

I rediscovered the joys of homemade focaccia with caramelized onions on top, so it's all about the soup this week.

Plans include:

• golden curry to use up veggies and tofu
• white bean and escarole soup, with focaccia
• minestrone soup (to use up veggies), with focaccia
• curried peanut sauce bowl of tofu and rice and kale
• summer squash with baked eggs (for my solo night)
• going out for ramen at Orenchi!

I'm hosting some kids for lunch this week, so we'll make pizza together, too.

If I have enough zucchini, I'll make chocolate and zucchini bread. So decadent and delicious!