Those of you who subscribe to my newsletter will have already gotten an earful about food waste so I won't go into it again, aside from the gentle reminder in the image above.
This week's menu is a bit all over the map - a combination of having to figure out how to use the many leafy green elements of our CSA box and figuring out how to compromise on what we both want to eat. And also how to cook kohlrabi which is a (shock, horror, gasp) new ingredient for me.
Sunday [ Pantry + Freezer Meal]
Arugula and Fennel Frond Salad
Grilled Mackerel with Yuzu Kosho
Zucchini Noodles with Avocado Sauce
Monday [Wildcard]
Escarole Salad with Wam Walnut-Anchovy Vinaigrette
Whole Roasted White Kohlrabi with Feta, Thyme and Prosciutto
Savory Chive-Sorrel Large Pearl Tapioca
Tuesday [Pasta]
Red Oak Leaf Lettuce Salad with Creamy Herb Dressing
Corn Fritters with Sage, Lardons, Avocado and Roasted Cherry Tomatoes
Wednesday [L.'s choice]
BBQ Ribs
Braised Greens
Steamed Cornbread Muffins
Thursday [Fish]
Grilled Bream with Lemon
Roasted Bok Choi with Soy
White Rice with Shiso Furikake
Friday [Vegetarian]
Spinach Oroshi
Cold Veggie Soba Noodles
Saturday ["Picnic" Dinner]
Chicken Tikka Masala
Curried Roasted Okra with Preserved Lemon
Sourdough Naan