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.