Menu for the Week of October 17


The menu this week evolved from green tomatoes (the growing season is slowing), cabbage, potatoes and corn that are ready to eat....

Monday: Corn Chowder with Cheese & Bean Quesadillas

We’ll use some of the corn in our freezer to make corn chowder and some of O's blue potatoes. I plan to use the Quick Corn Chowder recipe from America’s Test Kitchen, The Best 30-Minute Recipe Cookbook. But here are a few other options to try.

For the Quesadillas, make the black bean dip and then add shredded cheddar cheese in between two corn tortillas brushed with olive oil.

Black Bean Dip

Blend together:

15 oz Black Beans

2 T Lemon Juice

1 ½ t Soy Sauce

½ t Cumin

½ t Cayenne

Salt to taste

Tuesday: Chicago Dogs with Cut Veggies and Hummus

Our tomatoes are definitely SLOOOOOWING down. Many are still green, and we’re wondering how many more red we’ll enjoy. We ran across this recipe that utilizes pickled green tomatoes that we are excited to try. If you don’t think your kids will go for it, you can still feed them their dogs solo and enjoy yours with all the fixins’.

We have adapted Ina Garten's Hummus recipe, and recommend it as a starting point and then adjust to your tastes.

Wednesday: Grilled Steak with Sweet Slaw

We have cabbage to use from the garden and love the extended grill time.


Mix ¼ c soy sauce, oil, 3 teaspoons ginger, and 1 garlic clove minced in sealable pyrex. Add flank steak and seal. Let stand at room temperature 30 minutes, turning occasionally.

Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain.


2-3 c of Napa Cabbage, thinly sliced

Add 2-3 Tbl vinegar (rice wine or white vinegar) to small sauce pan.

Increase heat to warm the vinegar, and then add 1-2 T of sugar (or 1 T Agave). Dissolve sugar in vinegar. move from heat, and let cool slightly. Pour vinegar-sugar mixture over cabbage and toss.

Add a small handful of chopped mint and/or cilantro, and add to sliced cabbage mixture. Toss. Squeeze in a half lime and then add about 1 Tbl fish sauce (or more to your taste).

Thursday & Friday: Sprouts Celebration

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