What’s for Dinner
This week in our box we got broccoli, cabbage, kale, a bunch of carrots, two leeks, two heads of bok choy, a big butternut squash, five kiwis, and lots of little satsumas: Robin was thrilled with these, as last week’s navel oranges seemed a bit under-ripe, and he didn’t like them. He scarfed down about ten of the satsumas as soon as I took them out of the box, though.
Tonight I want to make caldo verde using the kale and leeks, and tomorrow night we’ll have pork chops along with squash and apple bake.
Saturday I’m playing D&D with friends, so dinner will be leftovers or delivery, but Sunday I’ll make Greek cabbage pie.
I’m planning to use the bok choy sauteed with garlic and stirred into some ramen as a quick-and-easy lunch for Robin and me. I was thinking the broccoli and carrots could go into Sam’s Mr. Bento as a lunch for him, along with some dip and crackers or bread.
So for Monday I’ll be free to make anything I feel like—I’ll try to stop by the fish counter and see what’s fresh. And then Tuesday we’ll eat up any leftovers from the week.
