I really thought I’d use this blog more as part of my meal planning but I didn’t. However tonight I had some ideas and decided to commit them in this space. Plus my fridge is totally full so I need to try and use some space hogging veggies (but mostly it is the 90 or so apples in 3 boxes and 1 produce drawer that are my “problem”). I made the stuff I’d need to buy to make a recipe in pink.
Leek, goat cheese and cherry tomato tart (seen a recipe, but I’ll probably wing it)
- leek (or 2)
- half pint of cherry tomatoes
- 3-5 eggs plus some milk
- piecrust (flour, salt, butter, shortening, water)
- remaining chevre
Swiss Chard and Caramelized Onion Lasagne
- 2 bunches swiss chard
- lots of onions
- ricotta cheese
- lasagne noodles
- white sauce (butter, flour, milk)
- asiago or parmesan cheese
Eggrolls (to be frozen)
- napa cabbage
- green onions
Now I just need to figure out what to do with all of this: 2 red bell peppers, 2 half colored bell peppers, 1 green bell pepper, 1 large bunch kale, broccoli, parsley (lots of it), potatoes (not so worried as they keep), winter squash (it keeps), lots and lots of apples (they will all be eaten. And consider the fact that the two dishes above (plus the lunch soup) will probably feed us until next Tuesday… (Thursday, Friday, Saturday, Sunday, Monday so 10 dinner servings and the above two will give us probably 10-14, plus three remaining soup servings).
Other thoughts: Swiss Chard & Apple frittatta from The Splendid Table’s How to Eat Supper, something with roasted peppers, a kale-tomato-polenta pie (where did I see that recipe?), more parsley pesto, potato-leek soup, blanching and freezing the kale.
And finally another meal idea! But wait, can you freeze coconut curry?
Green Coconut Curry
- bell peppers
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