What’s for Dinner

Well, tonight, it’s corned beef boiled with cabbage, potatoes, and carrots; I’m baking soda bread, too. We got the carrots and potatoes in our veggie box, along with Russian red kale, green and red chards, collard greens, three thick leeks, three spring onions, four bulbs of green garlic, a small head of cauliflower, a little bundle of cilantro, and six kiwis.

Tomorrow we’ll have corned beef sandwiches with collard greens as a side; I’m also saving the broth from tonight’s boiled dinner for a beef and barley stew, which will incorporate the leeks and the spring onions, along with whatever remains of the corned beef. I might do that on Saturday, though, so that Friday night we can have a break from corned beef. I’m thinking a veggie dinner of artichokes with green garlic aioli, along with creamed chard.

Sunday I want to try out two new Cook’s Illustrated recipes, one for a vegetable curry with potatoes, cauliflower, peas, and chickpeas, and the other for a cilantro-mint chutney to go with it. Monday will have to be something with kale: Capay Farms has a recipe for kale risotto that I might try (though I’d leave out the pumpkin seeds). Then Tuesday will be reserved for leftovers, as usual.

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