May 10, 2020

Menu: Week of 05/10/20

A short post this week as my computer is in the shop and writing on my phone is no fun at all.

The photo above is for the subscriber who asked what my pandemic pantry looks like. Since I am an apartment dweller, my pantry consists of several kitchen cupboards, and they all look exactly like they did pre-pandemic, the only change to this particular cupboard being an advance bag of rice just in case.

I have a separate cupboard for spices, oils and vinegars, baking items, dried fruit and nuts, international ingredients and snacks. Happy to feature that next week. No major changes there either.

On a more pertinent note to our Sunday menu planning theme, this Week's CSA box contained:

Herbs: mint

Greens: a head of green romaine lettuce, a bunch of rainbow chard, several handfuls of the most beautiful, deep, dark, red kale

Alliums: 4 stalks of green garlic the thickness of my thumb

Vegetables: 6 mini cucumbers, a punnet of sugar snap peas, 5 red beets, a bunch of red radishes and greens, 4 mixed heirloom tomatoes, a punnet of cherry tomatoes, a handful of creamer potatoes, 4 beautiful shiitake, and a head of green cabbage

Fruit: 2 Asian pears

Cucumbers aside (not sure what I will do with them as I am awash with pickles from last week's box)e and Asian pears which we will probably just snack on, and with the addition of a few leftovers from last week, including a mini watermelon which has been hanging around taking up space for too long, the contents of this week's box will be transformed into:

Sunday “Pantry Roulette”; fridge, freezer and pantry item dinner]

Charred Octopus with Preserved Lemon

Warm White Bean and Cherry Tomato Salad with Red Kale and Pancetta Dressing

Yogurt Flatbreads 🔁

Monday [Wildcard; a more complex or fiddly dish than usual to test my culinary skills]

Watermelon Salad with Feta and Mint

Buttermilk Fried Chicken 🔁

Potato Salad

Steamed Vinegary Greens

Tuesday [Pasta]

Caesar Salad

Rolled Lasagna