In search of healthy and fun meals to feed my family, with an eye toward sustainable living.

Here you'll find recipes & ramblings about keeping my family fed with what's available in Alaska between local produce, a little bit of wild harvest, and the modern grocery store.

Monday, March 23, 2009

Menu for a late March Hare

CSA box from GlacierValleyFarm this week contained:

Monday: Baked Salmon, mashed potatoes, broccoli w/ vinegrette (*)
Tuesday: Corned Beef, Cabbage, and roasted potatoes (*)
Wed: Corn Chowder, grilled cheese panini, salad
Thursday: Bubble & Squeek (*), leftover corned beef, salad
Friday: Spaghetti w/ red sauce, green salad
Saturday: Crudites: carrots and celery w/ hummus, Salmon Souffle(*), roasted Indian cauliflower (*). Roasted potatoes w/ herbs & parmesan
Sunday: Lamb in fennel-flavored coconut sauce (from Tamil Nadu, Flavors of India, p. 186), cardamon spinach, leftover Indian cauliflower, spicy Indian cabbage with dal (*GG#22), cucumber raita

Note: Wolfman is into his second week of avoiding red meat, and is sticking with it ("It's just an experiment -- I want to see what it's like" He is still not the fondest of eating the actual (green) vegetables, but loves the potatoes, grains, etc. But he's eating fish -- so he calls himself a "fishetarian" -- a.k.a. Alaskan vegetarian!
Youngest had decided to join big brother and is going meat-free too.
The Prof was starting to grumble a bit, and I appeased him with some Corned Beef on Tuesday.
I'm loving cooking and eating less red meat -- I do prefer to use meat as one of many protein sources, and to treat it more as a flavoring than a main ingredient.

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