Our box this week from Mariquita featured a few new (to us) greens – Shungiku and Young Mustard. The recommendation from Julia is to treat these like any salad green, or use for cooking greens. We also found Sugar Snap Peas, Chantenay Carrots, Purple Bok Choy, Lettuce and Spring Onions. I traded the Portuguese Kale for a little Savoy Cabbage.
Here is my menu plan for the week of April 14:
Monday: Leftovers
Tuesday: Sugar Snap Salad, steamed bok choy, roasted salmon (we tried some pre-marinated teriyaki salmon which the kids really liked)
Wednesday: Dinner out between track and music (lately, that means a big salad bowl from Chipotle!)
Thursday: Special dinner! Fred’s steak, mashed potatoes, braised carrots with honey, plain lettuce salad with ranch dressing, Susie Cake for dessert. Yumm!
Friday: TGIF – usually this is takeout and trashy TV, but every once in a while, I am inspired by something I read in the newspaper during the week. We’ll have to see what that is this week!
What is on your menu plan this week?
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