What’s for Dinner

A few things in the veggie box that we haven’t seen for a while: arugula, lettuce, and broccoli, along with the now-very-familiar kale, collard greens, leeks, radicchio, bok choy, carrots, and oranges.

Robin snarfs up the oranges, and I’ve taken to substituting leeks for onions in most recipes, so those will take care of themselves. In fact I already used some of the leeks in tonight’s Szeleky Goulash (a pork stew with sauerkraut). I’m expecting there will be leftovers tomorrow for lunch.

Tomorrow’s dinner: the recipes in the box this week included a neat-looking one for fennel and carrot slaw with Spanish green olives, lemon juice, and balsamic vinegar, so I want to try that. I’m thinking it might pair well with arugula pesto…

Friday lunch: Robin and I will have the collard greens cooked with bacon. Dinner: bok choy and chinese egg noodles with spicy beef sauce.

Saturday lunch: salad. Dinner: roasted broccoli, kale with bacon and black-eyed peas.

Sunday we eat brunch out, but for dinner I’m planning a glazed pork roast with parsnips and onions.

Monday lunch: leftover greens-and-peas. Dinner: philly-style sandwiches with the leftover pork, topped with provolone and garlicky broccoli rabe.

Tuesday lunch: fish sticks. Dinner: lamb shanks with barley stew (aka Scotch Broth).

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