by Laura
The cause of cooking has suffered a blow this week, as a fresh wave of The Everlasting Crud (TM) has made itself at home with us. I managed a pot of great northern beans (cooked with bay leaves, quartered white onions, and tons of dried rosemary) and a pan of cornbread before I succumbed to the lures of a pillowtop mattress and a bottle of green Gatorade with a bendy straw. While Milo and I have had no appetite, Justin has escaped with a mild case, and he still needed lunches and dinners for work, so while he cared for Milo each morning, I packed beans and cornbread plus a big green salad for him each day:
- Monday: Mandarin Oranges, Cashews, Green Onions, and Romaine, drizzled with Sesame Oil, with Flatbread Crackers
- Tuesday: Sweet Cherries (pitted and halved), Sliced Almonds, Green Onions, and Romaine, dressed with Balsamic Vinegar (the good stuff!) and Olive Oil, with an Orange Cranberry Biscotti (biscotto? what is the singular?)
- Wednesday: Sliced Fennel, Pecan Halves, Goat Cheese, and Romaine, dressed with Lemon Juice and Grapeseed Oil, with Honey Wheat Pretzels
So simple, and so tasty, according to Justin.
I hope my appetite is improved in the coming week, because here comes the new CSA delivery, with its pile-o-lettuce for still more salads. Alas, there is more kale, but I have a plan.
- 1 lb sweet cherries
- ½ lb of mixed kale (Black Italian Tuscan and Red Russian Kale)
- 1 yellow zucchini
- 1 green zucchini
- 1 bunch garlic scapes
- 1 lb fresh spinach pasta (linguini noodle)
- 4 oz chevre (goat cheese)
- 1 dozen free range eggs
- ½ gallon organic milk
- 1 head winter density lettuce
