Menu for the Week of March 19, 2012

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We have LOTS of root vegetables from our CSA. They are not the kid’s favorite type of vegetable but I think I may have found some creative approaches to these “earth-diggen” veggies with lighter meals sprinkled in between.

Monday: Steak & Baked Parsnip Fries

Tuesday: Chickpea Couscous Salad with Cabbage Beet Salad

Wednesday: Momofuku Ginger Scallion Noodles with Tofu & Asian Slaw

Asian-style Coleslaw

Chop & toss together:

½ cabbage, shredded

3-4 carrots, shredded

2 T Rice Wine Vinegar

1 T Roasted Sesame Seed Oil

½ t Sugar (adjust to taste)

1 t Seasame Seeds

1 t Fish Sauce (or more to taste)

Pinch of Salt

Pinch of Red Pepper Flakes


Thurday: Herbed Lamb with Rutabaga Puree

Friday: Potato Gnocchi with Goat Cheese Mint & Beet Salad

Goat Cheese, Mint & Beet Salad

Ingredients:

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.

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