1. Chicken with Goat Cheese Sauce w/ Polenta-Crowned Kale Casserole
2. Porcini-Crusted Filet Mignon with Fresh Herb Butter w/ Disappearing Zucchini Orzo
3. Elegant Garlic Chicken w/ Golden Summer Squash with Dill and Chèvre
4. Grilled Pork Tenderloin with Fresh Herbs w/ Braised Turnips with Poppy-Seed Bread Crumbs
For Art: Chicken Parmesan w/ pasta and Thai Peanut Sauce for “Thai Burritos”
Sweet of the Week: Lemon Ricotta Cheesecake
This week is another challenging one for food planning because Lance and I will be gone Tuesday morning through Friday morning. This means that I’m only cooking dinner for four days, that I need to figure out how to use everything from the CSA box, and that I need to cook a big batch of something(s) to ensure that Art has plenty of food while I’m gone.
I’ve also come to the realization that I’ve got a ton of dessert/sweet (recipes that I’ve saved from various places on the internet. I really should start trying some of them and this works better if I plan ahead of time instead of just trying to find a recipe on the fly that works with ingredients I have.
The cookbook I’m using in planning this week is The Gardeners’ Community Cookbook by Victoria Wise. These (recipes are featured in meals 1 and 3. The other (recipes come from various other places or are (recipes I’ve cooked before.
I’m using the produce from the week in (recipes 1, 2, 3 and 4. I’m also trusting Art to use up the broccoli and cucumber while I’m gone and trying not to be too sad that I’ll miss those. Hopefully we’ll get more next week!
Recipes I’ve cooked before will be posted and linked soon; new (recipes will be posted and linked as they are made.