Small Box
1 bunch Tatsoi
1 bunch Bok Choy
1 Celery
1 pound Blue Lake Beans
1 Red Leaf Lettuce
3 Bi-color Corn
1 Fennel Bulb
1 pound Summer Squash
1 Cherokee Tomato
1 bunch Kale
1 bunch French Radish
*I will be reserving some Lettuce & Tomato for sandwiches, and using the Celery, Kale & Fennel for snacks.
I absolutely love Fennel! 1 bulb is never enough so I may need to get some more. Here's a wonderfully tasty recipe: Roasted Fennel with Parmesan
Easy Kale Chip Recipe
Tuesday, November 1st
Salad made with Red Leaf Lettuce, 1 Corn, Tomato, Radish
Baked Fish
Wednesday, November 2nd
(I have a much needed Mom's Night Out Planned! Needed an easy night!)
Leftover Salad
Trader Joe's Frozen Pizza
Thursday, November 3rd
Summer Squash with Turmeric Butter
Stir Fried Tofu & Quinoa
Friday, November 4th
Browned Butter Pasta with Tatsoi
Grilled Chicken
Saturday, November 5th
Eat Out!
Sunday, November 6th
Beef Stew (using the Blue Lake Beans)
Monday, November 7th
Sesame Stir-Fried Bok Choy
Sausage of your choice (I'm using the vegetarian sausage)
Brown Rice
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