Heather says
Psst. Okay, don’t make it obvious, but if you look now, the Internet is still up.
Sometimes, it really is the little things. Since we both work remotely, being connected is actually a very big deal. Over the last two weeks several of you sent in excellent questions and now that I’m not struggling to just get my day job done, I can focus on these, as well, but it’s Monday which means menus. Having a plan keeps our grocery budget somewhat under control.
I both my found my camera and my wherewithal this holiday weekend, lately that’s almost as rare as the conjunction of Venus and Jupiter.
I do love that being a part of a CSA pushes my creativity in the kitchen and it’s a lot of fun to cook when there’s no one fussing.
We have how many pickled sweet peppers? All of them.
Tomatoes by the truckload.
And we are swimming in eggplant.
We enjoyed everything, with a little bacon, balsamic, and fresh ground pepper.
But, Independence day is over and we’re cooking for many again.
One of the middle children has decided he doesn’t like eggplant, but if I tell him the meal has aubergine, there’s no fuss. . . Don’t tell him, please.
This week’s menu is an attempt to not let any produce go to waste. What will you be having?
Do you need a printable to help with your menu planning? Excellent.
- Cashew “chicken”, coconut rice (Yes, we’re swapping it for eggplant *ahem* aubergine, I’m just borrowing the sauce recipe and adjusting to make it wheat-free)
- Acorn Squash with Kale, Sausage and Parmesan Skillet – improvising off of this recipe, keeping an Italian flavor profile, just not soup.
- Greek spaghetti squash, grilled eggplant and mushrooms
- Lentil Burgers, Chopped Salad w/ a Chipotle Ranch –Remember the Chipotle Mayo? It’s like that but with –surprise– ranch.
- Enchiladas, Refried Beans, any leftover salad
- C.O.R.N.*
- Ribs, Grilled Corn on the Cob, Baked Beans
*Clean Out Refrigerator Night.
You might like looking through some of my past Menu Mondays. Have a great week.
This post is linked up at OrgJunkie.com for Menu Plan Monday. The link-up host, Laura, is also the author of the book Clutter Rehab: 101 Tips and Tricks to Become an Organization Junkie and Love It!
I’ve heard that “aubergine” spiralizes very well. As in you can turn it into spaghetti like noodles? I just got a very simple spiralizer on Amazon (like this one: http://www.amazon.com/Kitchen-Active-Spiralizer-Zucchini-Spaghetti/dp/B00MG6ZEZM/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1436447938&sr=1-9&keywords=spiralizer) and I’ve been having a great time with zucchini and cucumbers and sweet potatoes! Thanks for the different ideas.
And I bet with the way that the flesh is a little spongy -that kinda sound gross- that it would soak up a sauce incredibly well. Using it instead of chicken in the cashew chicken turned out really well. The caveat is that a person who is super texture focused might be mad that the texture isn’t the same.