This is a normal organic produce bag for 2 persons. I often have and extra large bag, but I also have veggies from last week in the fridge. So I change which bag I choose depending on how much I need. In this bag there is a broccoli, a large crop of endive, red cabbage, parsnip and a bulb of fennel. In the fridge I also have, half a butternut pumpkin, a courgette, more fennel, mushrooms, leek and a large carrot.
The weekly menu for week 50-51 will be:
Friday: Baked endive mashpot. (recipe here)
Saturday: Going out for sushi on a friends b-day.
Sunday: Stir fried endive with noodles (recipe came with the bag, will blog it if it is good!)
Monday: Risotto with butternut squash (recipe here)
Tuesday: Gnocchi with courgette sauce (Made this last week and it was such a hit, that we will make again! Recipe here)
Wednesday: Turkish bread with homemade mushroom ragout (recipe here)
Thursday: Undecided, I have a few options open: cream of broccoli soup or carrot-fennel soup. Not sure yet!
Bento/lunch: Home made bean pate on bread.
I opted for an easy menu this week with dishes that take 30 minutes to prepare max. Still I have some new recipes on there. I wanted to make mushroom ragout and bean pate for a long time now and the butternut risotto I just wanted to try again, because I burned it last time because I was too tired to cook... So... take 2 on that one!
Do you plan your menus out in advance?
This post is part of Weekend Cooking! Please hop over to check out the other participants :)
I used to plan in advance when I was working and running a family. Now it’s just the two of us, and we’re retired, we can be more leisurely. We do plan two or three days ahead though, especially at weekends. I like the sound of homemade bean pate. We’re not vegetarains but we do eat a lot of veggie meals - just because we like them.
ReplyDeleteI'm interested to see what you think of the stir fried endive recipe :)
ReplyDeleteLooks like another great week of veggies and recipes.
I adore squash risotto -- now you have me craving it! I'd love to see the recipe for bean pate if you get around to making it -- that sounds good.
ReplyDeleteGreat basket this week. My CSA ended in early November.
Looks like a delicious week! I'll be back to see about the stir fried endive, that sounds nice.
ReplyDeleteI can't plan what I am having tonight...
ReplyDeleteI plan maybe two or three days in advance; sometimes a little more than that, if I've made something that produces lots of leftovers, or if I've bought a goodly quantity of fresh veggies I want to use up. Mostly, though, I'm a seat-of-my-pants cook. I decide what I want pretty soon before I'm going to eat it, then shop accordingly.
ReplyDeleteI love the sound of that gnocchi recipe. I've added it to my pins for future reference.
I always plan menus in advance... just couldn't function otherwise. 30 minute recipes and slow cooker dishes are my favorites. Never heard of courgette...
ReplyDeleteI go thru my recipes and pick 7 or so things I want to make and then make my grocery list according to that. Don't always stick to it but usually. I like lists that I can check things off of:)
ReplyDeleteRisotto with butternut squash - sounds delicious!
ReplyDeleteI plan a few meals for the week but not all.
I see you are going to give the mushroom ragu and the bean pate a try :) Your gnocchi sounds (and looked!) so tasty, I have to give it a try one of these days. My CSA bag (last one of this year) contained kale, leek and Chinese cabbage among others. I'm still trying to figure out what to do with the cabbage... maybe make an Asian-inspired cabbage roll dish?
ReplyDeleteI don't, but I sure loved reading about yours! You really eat so well. It's wonderful.
ReplyDeleteMy life is much more controlled and organized if I plan the meals ahead of time. Of course, I don't always get my planning done but I'm doing better :) I so wish we had these baskets. Such an interesting way to share :)
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