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| Summer and Winter Squashes |
Featuring tomatoes, sweet peppers, potatoes, basil, and fennel
It’s the everything-with-tomatoes time of year, and luckily we’ve got fennel, sweet peppers, leeks, and basil, which will combine with them beautifully. I bought my first-of-the-season winter squash though I might just admire it for a week before cooking it. I’d like to experiment with some sweets to share this week. Our CSA recipe maven posted an intriguing recipe for vegan basil-orange chocolate truffles. I’m going to wander through the usual haunts for the last of this year’s blackberries, and perhaps make a pie. And I hope to finally make those intriguing carrot pancakes for a breakfast treat on Labor Day.
Wednesday
Potluck: bring watermelon
Thursday
Pizza with spinach, tomato, and ricotta
Steamed beet greens
Steamed summer squash with onion
Salad with lettuce, cherry tomatoes, and scallions
Friday
Lunch: Leftover baked chicken
Raw carrots
Steamed spinach
Steamed spinach
Make basil truffles for art event
Preserve basil?
Dinner: Nosh at art event
Saturday
Florentine Potatoes
Turkey burgers
Berry pie
Sunday
Lunch:
Leftover turkey burgers
Leftover veggies
Salad
Dinner:
Leftovers or eat out before 7pm show
Monday
Breakfast: carrot pancakes
Lunch/Dinner:
Tomato sauce with basil, leeks & peppers over pasta
Salad
Roast turkey
Baked apples
Tuesday
Leftovers: turkey, pasta, veggies
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