What’s for Dinner
This week’s veggies: collard greens, kale, pea shoots, chard, two bulbs of fennel, bok choy, spinach, radicchio, some very lovely carrots, a butternut squash, and an acorn squash.
Tonight we’re having Thai food delivered: I’ve been feeling sluggish all day and I don’t want to cook. But I like the looks of the squash. I think tomorrow I’ll stuff the acorn squash with quinoa: this recipe looks like what I’m envisioning. I’ll make a salad out of the pea shoots and radicchio to go with it.
Friday night the kale, carrots, and the butternut squash can go into a minestrone-type soup: there’s a recipe in Alice Waters’ The Art of Simple Food. Robin and I will probably have the bok choy for lunch.
Saturday night I think we might go out to eat: Pops and Mo gave us a gift certificate to one of our favorite restaurants, so we could have a nice meal out as a family.
Sunday night: A garlic-rosemary roast pork loin roasted with fennel, and garlicky chard on the side. Monday we’ll have leftover pork with the collard greens. And there will most likely be enough pork for sandwiches on Tuesday night too, maybe with a spinach salad.
