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.

Tuesday, April 20, 2010

Menu for last week of April

CSA box this week brings:
Alaskan white potatoes | Alaskan beets | Alaskan carrots,
certified organic d’anjou pears | certified organic choice navel oranges | certified organic kiwi fruit | certified organic asparagus | certified organic Romaine lettuce | certified organic cabbage raab | certified organic collard greens | certified organic mustard greens

First of all, I gotta do something with those beets -- still have some from last box!
Borscht is not exactly welcomed with open arms around here, but last week's Glacier Grist (#64) has an intriguing recipe for a red devil chocolate cake using red beets as the secret ingredient!

The greens is what I usually use up first, and our favorite application is Flanks and Greens,a cajun recipe, but this week I'm trying some different recipes.

Sunday: Jambulaya w/ spicy brats and shrimp, green salad
Monday: carrot-tahini soup (GG#64), Bubble and Squeak (GG#2), green salad
Tues: Indian Lamb and pea curry w/ brown rice
Wed: White Bean soup with collard greens, German pancakes w/ strawberries
Thursday: Salmon baked en papillote, potatoes & artichoke gratin (GG#63), asparagus
Friday: Pasta or Pizza
Saturday: Nature Center Auction & Dinner
Sunday: Pasta w/ Raab, red peppers, etc

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