Menu for May 16-22, 2010
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Dear readers. Yesterday I made an important discovery: I like mushrooms.
Crazy, right? Early-ish yesterday morning, Josh, Jude, and I went to Downtown Evanston’s Farmers’ Market. As we perused the different farm stands, I lamented the fact that neither Josh nor I like mushrooms; they all looked so lovely in their little wooden display boxes, waiting patiently to be purchased. Josh suggested we give ‘em another try and quickly brainstormed a few different ways we could use them this week. After agreeing to take the plunge with him and after talking to one of the stand workers, we settled on a bag of assorted mushrooms. I’ve only tried on variety of the mushrooms so far, but since I like that variety, I’m going to consider this purchase a SUCCESS.
In addition to mushrooms, our farmers’ market bounty included
Spinach
Not-arugula salad greens that I can’t remember the name of
Basil
Parsley
Green garlic
Rhubarb
Eggs
Raw milk cheddar cheese
Popcorn on the cob!
I still have to do a bit more shopping at a grocery store (or two or three) before I’m set for the week, but I’m hoping to have that completed by the end of the day today. So, without further adieu, here’s what’s cooking this week:
Breakfast:
Pumpkin french toast sticks
Oatmeal with ground flaxseed and frozen berries
Eggs and bagels
Lunch/Dinner:
Pasta with fresh basil and parsley pesto
Veggie curry over basmati rice
Corn chowder
Homemade veggie pizza
Quesadilla on homemade flour tortillas with homemade refried beans
Veggie stir fry over basmati rice
Ginormous salads
ALTs
Pitas with hummus and raw, chopped veggies
Snacks:
Fresh rhubarb dipped in a bit of sugar
Green smoothies
Need more dinner ideas? Check out Jenna’s Mindful Menus Blog Roll!
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This French toast sticks sound delish. Easy too? I’m pretty sure they’re in our near future: )
Erin-they were super yummy and pretty darn easy. My son loved them with some maple syrup, but I think I’m going to serve them with honey and bananas the next time we eat them. Let me know what you think when you get around to making them.