Menu for the week of February 6, 2012


As I've mentioned previously, we receive a monthly winter food share through the Food Farm a Community Supported Agriculture (CSA). One of the things we get are potatoes. Believe it or not, my dilemma is that potatoes are not a favorite vegetable of my kids. Some are beginning to sprout and need to be eaten! As I was thinking what we could do with them, Potato Skins came to mind. Who can resist cheese, bacon and sour cream??!!??

Monday: Black Bean Burgers and Coleslaw


Mix together:

1/4 c orange juice

2 T lemon juice

1/3 c rice vinegar

1/3 c olive oil

Cut ½ a cabbage into slaw

2 medium carrots, peeled, coarsely grated

1/2 cup chopped fresh cilantro

Tuesday:  Korean Style Flank Steak

Wraps are generally popular at our house. Instead of a tortilla we substitute lettuce for the wrap. It’s been one of the ways I’ve been able to get my kids to eat lettuce!!

Wednesday: Potato Skins

To get my preschooler excited about potatoes, I'm going to teach her One Potato, Two Potato…warning, you may have potatoes on the brain the rest of the day!

You can add whatever toppings you desire. If you want some starting points, click below.

Bake the potatoes and cook & chop the bacon into small bits prior to adding to the potatoes.

For the following recipe we also chop black olives and add a splash of red wine vinegar & lemon. You can serve with or without yogurt.

Thursday: Pork Chops with Sauteed Red Cabbage & Pureed Cauliflower

I was going to make this a couple of weeks ago and forgot to brine the pork chops ahead of time. We'll try for it again this week.

Pureed Cauliflower

Cut up one medium cauliflower into florets and steam for 8-10 minutes until soft. Then use a hand mixer and puree with 4 T butter and splash of milk. Add kosher salt and HIpepper to taste and serve. At the table, you can add additional butter as desired.

Friday: Out for Birthday Celebration

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