Monday, September 10, 2007

Meal Plans

We have been getting absolutely overloaded with basil, peppers, eggplant and heirloom tomatoes from our CSA over the past few weeks. I have been doing my best to keep up and eat them all, but I finally just started roasting them all together, whizzing them up in the Cuisinart and freezing them as pasta sauce for the winter. Tonight my two year old had an absolute fit that there was sauce on his noodles and refused to eat them. His 10 month old brother, on the other hand, gobbled up the sauce on some overcooked noodles and ate a whole wedge of Parmesan cheese (this is how I know that he takes after his mommy where the two year old seems to take after his dad, at least in the food departmetn). I am finally caught up on the eggplant and tomatoes, at least until Thursday when the next CSA box arrives. Here's what's on our menu this week:

Monday - Leftover penne with roasted tomato and pepper sauce
Tuesday - Fritatta with carmelized onions, tomatoes and goat cheese, which I plan to buy at the Berkeley Farmer's Market tomorrow afternoon. Green salad with vinaigrette and, you guessed it, tomatoes!
Wednesday - Sloppy Joes made with ground beef from my meat CSA, peas from my freezer (not local but I already had them on hand). This should be an agreeable dinner for my two year old.
Thursday - I guess I will just have to get on with that chicken and roast it with some potatoes and other local veggies, green salad.
Friday - Date night - we're goin' out!
Saturday - Leftover chicken in some form
Sunday - We're goin' out again!


Marsha Brofka-Berends said...

If you have more basil than you can manage, whip up some pesto and freeze it!

Freezing does make the basil darken, but wow, it is SO NICE to have a taste of summer pesto in the middle of winter!

Brian Lawrence said...

Great idea! I will do that tonight after the boys are in bed. I have bunches and bunches of basil and I always forget about making pesto. Thanks!

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