1. Slow Cooker Pork Chili Verde w/ Spanish Rice, tortillas, and sour cream
2. Grilled Flank Steak with Shallot and Red Wine Sauce w/ Okra Cornmeal Fritters
3. Tarragon Mustard Chicken w/ Squash and Potato Torte
4. Spaghetti w/ Roasted Tomato Sauce w/ Meatballs
5. Chicken Sancoche w/ rice w/ salad
Carrot Bread
Salsa Verde
Blueberry Muffins and Chocolate Chip Muffins
Fresh Tomato Corn Salsa
Apparently my challenge for the week is to “cook a lot of things in not a lot of time.”
This is a short week for cooking as Art and I will be visiting my parents and brother at various points north during the weekend. Meals for the days I am home are all relatively straightforward. I did get okra in the CSA box and it’s another vegetable I’ve never eaten before. I’ll be using that in meal 2.
I did get it into my fool head to do a lot of non-meal cooking. I want to experiment with freezing tomato products so I’ll be making salsa and tomato sauce during the week, freezing them, and then seeing how they fare the thawing process.
Art and Lance are both lovers of blueberries, so I picked some up at the market and will be using some of them in muffins. I am not a lover of blueberries, so some of the muffins might have chocolate chips instead. Then I decided that baking something with the carrots from the CSA might be a nice change, so I found a recipe for carrot bread that looks pretty delicious. Hopefully some of these baked goods will make it until the weekend so they can be gifted to family members.
It should be a delicious week.