MENU Wed 7/21 through Wed 7/28

Another Week, Another Box of Produce!

This week's delivery from The Produce Box looks great, as always. If you're looking for an organization like The Produce Box in your area (i.e. Community Supported Agrliculture, or CSA), check out www.localharvest.org/csa.

This week, I received:

• 1 pint cherry tomatoes
• New potatoes (1.75 pounds)
• 1 spaghetti squash (2 pounds)
• 2 cucumbers
• Field peas (in pods, 1.25 pounds)
• Personal watermelon
• Sprite melon
• 2 Korean Stripe melons

Not bad for $22, eh? I also opted for a quart of okra (.75 lb).
If you're looking for more recipes, check out www.justrightmenus.com; all the recipes from this year's The Produce Box newsletter are in their own category. 

Here's the Week's Menu:

WED 7/21 - Chicken and Black Bean Burritos (using leftover Cuban Black Beans) and yellow rice mix. I'm trying out this recipe for the chicken. I'll slice up some of the cherry tomatoes and some cilantro to go in them as well - and if I can get cheap avocados, we'll have guacamole, too. For an appetizer, I'm definitely making Fresh Melon Salsa to serve with tortilla chips.


THU 7/22 - Caribbean-Style Tilapia with Fresh Lime (I've tweaked the recipe a bit), leftover Cuban Black Beans, Corn, and Fried Plantains.


FRI 7/23 - Venetian Chicken served with Spaghetti Squash Ratatouille over Potatoes Boulangere (doesn't that sound fancy?). I typically make Rosemary Roasties out of red potatoes, but I'd like to try something new. Then, I'll make chicken salad for Saturday lunches, using the leftover chicken.


SAT 7/24 - One of my beautiful sisters and her boyfriend are in town! I'm really looking forward to cooking with Amy (as a companion, not as an ingredient).
Baked Brie (with Basil Pesto, pine nuts, and olive oil; served with fresh bread) as an appetizer; Baby Back Ribs with Kansas City Rib Sauce, Grilled Corn, Fried Okra with Remoulade, and field peas (aka black-eyed peas). Key Lime Pie is scheduled for dessert.
This New England girl has never made black-eyed peas before; I'm trying out this recipe.

SUN 7/25 - Headed to the Lake! Grilled Hamburgers and Hot Dogs, Watergate Salad, Mixed Bean Casserole, and LOTS of fresh, sweet melon.

MON 7/26 - Amy and Dan will be at the beach, so it's back to cooking for two. They may be going out to Lucky 32 for dinner. If you're ever in the Raleigh area, Lucky's makes a nice treat for dinner. They have a continually changing, seasonal menu. Dinah and I will have Chicken Piccata Pasta Toss with tossed salad on the side.

TUE 7/27 - Amy and Dan are choosing dinner tonight!

WED 7/28 - Last night of cooking with Amy and Dan.  We'll make it a finger-food dinner! Baked Buffalo Wings (served with celery sticks and blue cheese & ranch dressing, of course), Frank's Red Hot Chicken Dip, and french fries ... OR ... we'll make Puerco Pibil served over rice. Amy & Dan can pick.

By the way, the Greek Picnic Pie we had this past week was delightful!

Even if you don't much care for the admittedly strong flavor eggplant usually has, this is quite good. You may want to peel the eggplant, though.




"If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight."  
- - Fernand Point (considered the father of modern French cuisine), on the chef as the critical indicator when sizing up an unfamiliar restaurant.