Menu for the Week of November 14, 2011


Our first winter CSA winter share of the year has arrived. Squash, onions, beets and cabbage all found their way into our menu this week.

Monday: Butternut Squash and Sage Wontons with Kale Salad

Tuesday: Beef Enchiladas with Chips & Guacamole

3 Ripe Avocados**
1 T Onion or Red Onion, Minced
1 Garlic Clove, Minced
1 Jalapeno or ½ Serrano, Seeded & Minced
1/3 c. Cilantro, Chopped
Pinch Salt
½ t Cumin
2 T Lime Juice
*Can be made ahead. To prevent browning, place the avocado pits in the bowl and seal with plastic wrap by placing wrap directly to the surface of the mixture to seal out air.
**Cut avocado in half, remove the pit, and then cut lines vertically & horizontally across ¼ inch apart, remove with a large spoon.

Wednesday: Spaghetti Carbonara and Beet Salad

We used to eat LOTS of pasta early in our marriage. It was easy to make, we had received several pasta cookbooks for wedding presents, and I had an addiction for carbs. But a combination of feeling weighed down and burned out on pasta, brought us to the next cooking phase… if I recall it was lots of Chinese.

Now that I’ve discovered quinoa pasta, we’ve slowly brought back some old favorites. Most likely we’ll serve cut carrots on the side as a “safe” vegetable, after the kids try their beet “chef-bite.”

I’ll be using a recipe from my American Test Kitchen cookbook.   You can access the">recipe via a 14-day free trial.

Goat Cheese, Mint & Beet Salad


3 beets

3 T rice vinegar

2 T olive oil

2-3 t scallion, chopped

1 ½ - 2 T chopped fresh mint

½ t sugar

1/3 cup goat cheese (you could do less, but I like goat cheese!)

1 chopped green onion

Boil 3 beets with skins on for 30-40 minutes. Drain water and let cool. The skins should easily peel off and then cut into ¼ inch cubes. Mix together scallion, rice vinegar, olive oil, mint and sugar for a dressing. Pour the dressing over the beets, crumble goat cheese on top and sprinkle with green onion.

Thursday: Beef and Broccoli Stir Fry

This is one of the ways I’ve been able to get my kids to eat broccoli! You can use rice or noodles, whatever your preference.

Friday: Island Pork Tenderloin Salad

We’ll cut the recipe in half.

Combined Enchilada Recipes

We made the enchiladas over the weekend and after the excitement of having guests over, Skoogie ate her "requested" enchilada. O has taken the leftovers TWO days in a row... a first!! I decided to make the sauce from our American Test Kitchen Cookbook as the spices and chilis used were more readily available. Next time I will double the recipe given the amount of enchiladas we made. You can access the sauce recipe at:

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