Shannon Phillips

This week’s box held snap peas, two different kinds of lettuce, a bulb of green garlic, four spring onions, a bunch of wee little carrots, a bunch of pencil asparagus, a box of strawberries (yay again!), and another bag of walnuts, which I am perfectly happy to add to the collection in the pantry.

They had catfish at the fish counter today, so tonight I’m going to do that panko-crusted catfish with garlic chard, and strawberry shortcake for dessert. Tomorrow we’ll have roasted asparagus and the rest of the veggies (except the onions) in a big salad.

I’ll put the onions in a big pot of red bean chili Friday night and make some cornbread to go with it. Saturday we may or may not be visiting houses so I need dinner to be quick and easy: some kind of pasta would be good. The Cook’s Illustrated recipe for orrechiette with broccoli rabe and sausage is a favorite.

Sunday is Mother’s Day so I’m not cooking! But Monday I’ll make beef enchiladas. At some point during the week I also want to try out this recipe for bulgur salad with kale, salami and olives; I’ll probably make it for Robin’s and my lunches.

And I think we’ll keep Tuesday as Leftovers Appreciation Night.