School at AISD and UT is officially underway, which means less experimenting in the kitchen and more quick, easy, reliable, filling recipes. This week we’re getting lots of familiar food in the box, thank goodness.
- Red Potatoes – Naegelin
- Yellow Onions – Naegelin
- Grape Tomatoes – Pedernales Valley
- Basil – Various
- Summer Squash – Texas Natural
- Watermelon or Canary Melon- Various
- Gala Apples
- Cucumbers – My Father’s Farm
- Arugula or Sorrel- Bluebonnet or Tecolote
I’m cooking a whole, 3.5 lb. chicken from Richardson Farms in our crock pot today, which will create 3 meals’ worth of delicious, juicy protein for my husband and me, plus several cups of delicious seasoned broth for later. Here’s what I’m doing with the rest of our food:
Wednesday: Lazy chicken, broccoli (cooked w/ crock pot chicken broth), melon
Thursday: Local fresh pasta with roasted grape tomatoes, basil, parmesan, and chicken
Friday: Lazy chicken, lemony cucumbers, melon
Saturday: Grilled cream cheese and tomato sandwich, arugula salad, melon
Sunday: Leftover pasta, summer squash bread
Monday: Curried apple and leek soup (made w/crock pot chicken broth), latkes
Tuesday: Leftover soup, leftover summer squash