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Featuring radishes, berries, apricots, green beans, potatoes and purslane!
Instead of red potatoes this week, we received the first yellows of the year. My fellow blogger Mira over at Grains and More posted a recipe for Purslane Soup that I want to try, possibly without the peas because we don’t have them. Plenty of arugula or greens, though, if that would work—NOT!
I’m trying “take 2” on a healthy green bean casserole—the beans and the mushroom sauce came out well, but the onions need improvement. If I get it right this time, I’ll share it. Found a recipe for Ruby Borscht that uses both beets and their greens. Perhaps this can help me explore my Slavic roots (no pun intended), per my Happy New Veggie Year post.
We’ve got lots of large old radishes from the past couple of weeks, and all that we can think of, and find a recipe for, is Sauteed Radishes with their Greens. Luckily they are easy to prepare and taste good. Perhaps I’ll add some basil and see what that does to perk them up.
I’m going to make some apricot jam shortly, and if anyone knows what to do with arugula, please post a suggestion!
Wednesday
Leftover Apricot Glazed Cornish Hen
Leftover Potato Leek Soup
Steamed squash
Thursday
Leftover Apricot Glazed Cornish Hen
Steamed broccoli
Friday
Make apricot jam!
Nosh at Art Opening, maybe tacos afterwards
Saturday
Lunch:
Steamed green beans
Vegie burgers
Berry Cobbler
Dinner:
Pork chops with Plum Glaze
Sunday
Green bean casserole (boonga)
Poached salmon—with pesto?
Salad
Monday
Lunch:
Leftover salmon & veggies
Dinner:
Ruby Red Borscht
Leftover pork chops
Salad
Leftover green bean casserole
Tuesday
Lunch:
Leftover pork chops & green bean casserole
Dinner:
Veggie burgers or other protein
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