What’s for Dinner
Veggies: collard greens, kale, bok choy, radicchio, a bunch of leeks, a bunch of carrots, a small fennel, a bag of spinach, a butternut squash, a broccoflower, four oranges.
Tonight I’m actually making the chicken pot pie that I talked about making (but didn’t) a few weeks ago. Tomorrow I think I’ll try using the squash in this recipe for North African Bean and Squash Soup from the New York Times. I still have some black eyed peas left over so I’ll make those with the kale, bacon, and onion, for lunch. The bok choy will be another lunch. Friday night I’m thinking pork chops smothered in spicy collard greens, with roasted carrots and fennel. Saturday I have plans with friends, so dinner will be leftovers or delivery; Sunday I’m thinking this stirfry with the broccoflower, maybe with a spinach salad on the side.
That leaves the radicchio and the leeks. There’s a recipe in the San Francisco Ferry Plaza Farmer’s Market Cookbook for fettuccine with radicchio that I’m a bit skeptical of, but I think I’ll give it a try on Monday. The leeks, I don’t specifically know right now; but I actually really love leeks so I’m sure I’ll find a use for them.
