Life is so much easier when meals are planned!
So, I skipped one week of The Produce Box, and now they're on fall break - no boxes for two weeks. Then I'm skipping one more week b/c the baby and I are heading to Buffalo (Dinah will still be here - feel free to feed him good food on my behalf). After 4 weeks off, I can't wait to see what will be in the fall boxes from The Produce Box, though! Alas, I have to wait a while yet. There's still all kinds of good stuff at the Farmers' Market.
Here's the Week's Menu:
WED 9/29 - Birthday Meal. My birthday's not 'til next Wednesday, but we're celebrating early for convenience. Not sure yet what we're having, but I know it will be good!
THU 9/30 - I <3 Lamb! Roast Leg of Lamb served with Tzatsiki Sauce, Twice-Baked Sweet Potatoes, and Steamed Asparagus with Hollandaise Sauce.
FRI 10/1 - Shrimp + Pasta. Grilled Shrimp Mediterranean over Pasta.
|Cool Shrimp Salad|
SAT 10/2 - I Still <3 Lamb! Lamb Pitas with Mint Yogurt Dressing.
Lunch: Cool Shrimp Salad
SUN 10/3 - Grilling. Grilled Achiote Chicken, mashed sweet potatoes, and peas. I'm thinking about Vanilla Roasted Pears for dessert, too.
On the subject of achiote (aka annatto), if you've never tried Puerco Pibil, give it a try! The leftovers are fabulous, too. Hmm. Going to have to fit that one in the menu sometime soon.
Breakfast for the week: I have plenty of bagels frozen for me, and I'll make Zucchini Bread for Dinah, subbing applesauce for the oil. I just used this Recipe Calculator to find out that recipe's nutrition facts... eek. I'll be working on that one. Tasty as the original recipe is, it's not the healthiest breakfast.
MON 10/4 - Trying out Jamaican Flavors. Jamaican Jerk Chicken served with Cuban Black Beans and rice. I'll freeze the extra beans for help with easy meals later on. I'll broil some pineapple to go with it as well.
TUE 10/5 - Easy Meal! Asparagus with Chorizo and Croutons, with green beans subbed in for the asparagus, since they are in season.
And it turns out that chocolate souffle is not nearly as difficult as it's made out to be. Check it out at Cooking for Engineers. It was puffier, but the first photo ops didn't work out as well. Very tasty, though. The key most certainly is to use good chocolate. Really good chocolate. It's like cooking with wine - if you wouldn't drink the wine, don't cook with it. If you wouldn't eat the chocolate (provided you like dark chocolate), don't cook with it.
The only thing that will make a souffle fall is if it knows you are afraid of it.
- - James Beard