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| First Apricots from our Tree |
Featuring potatoes, baby beets, baby leeks, basil, cilantro, and baby fennel
Lots of herbs this week and trying to think of a new use for cilantro. If anyone has a good salsa recipe, please post it to share! I’m thinking of making pesto, either my almond variety or my original Italian recipe from Todd’s mom. One more try at the no-milk-product variety of potato leek soup and it will be ready to share. Bruce wants to make a cannolini bean “tabouli style” salad—go figure because he doesn’t like tabouli (maybe it’s the bulgar). Canned cannolini beans taste “canny” to me (too many cans in this sentence!), so I’m going to experiment with cooking them in the slow cooker. There’s a lot of contradictory advice about this on the web, so wish me luck!
The first two apricots fell off our tree, and the rest are continuing to ripen, despite the tree leaning over at an 45 degree angle. Looks like we’ll have a harvest anyway.
Wednesday
Veggie burgers & homemade catsup
Steamed green beans
Thursday
Leftover poached fish
Steamed summer squash
Leftover steamed green beans
Friday
Robin: dinner out with friend
Bruce: salad, taco, leftover veggies
Saturday
Lunch:
Tacos
Mixed steamed greens
Dinner:
Baked chicken
Roasted (baked) beets
Miracle noodles with almond pesto
Salad
(cook beans for Sunday salad)
Sunday
Lunch:
Tabouli-style white bean salad
Potato leek soup
Dinner:
Leftover chicken
Leftover veggies
Monday
Braised fennel with preserved tomatoes
Leftover chicken
Asian style collards
Tuesday
Leftovers
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