Some people have asked me why on earth I make a menu plan.
Well, here’s what happens when I don’t.

We got this nice batch of veggies last week.

Amelishof organic CSA vegetables week 41, 2010

Amelishof organic CSA loot, week 41 (2010)

  • leek
  • bok choy
  • curly red leaf lettuce
  • pears (Conférence)
  • choggia beets
  • basil

But after picking up our new vegetables yesterday, we still had to use most of previous week! Yep, even the fresh basil. Beetroot. Lettuce. Pak-choi cabbage. Some pears. And except for the fruit it all has to fit together in our refrigerator — which is not an American-sized model ;)

Amelishof organic CSA vegetables week 42, 2010

Amelishof organic CSA vegetables, week 42 (2010)

  • endive
  • red Batavia lettuce
  • fennel
  • grapes
  • green beans

So, after a delicious lunch of toast with fennel-tomato salad with fresh basil & black olives, I set myself to the task of making this week’s plan including as many of the greens as possible.

Menu plan for October 21st – 26th

  • Stir-fried bok-choy, greens bean salad with sesame dressing, noodles & egg [today]
  • Fennel soup with green bean tortilla and eggplant-lentil salad [weekend]
  • Indian potatoes, Indian takeaway leftovers and spicy beet salad [weekend]
  • Eastern beet soup, toemis andijvie (Indonesian stir-fried endive), nasi goreng (fried rice with leek)
  • Veggie burger, sweet ’n sour beets with dill, endive-couscous rolls with goat’s cheese
  • Friday: eating at my mother-in-law’s (so no need to plan anything :)
  • Lunch today: my favourite tomato-fennel salad with fresh basil & olives, with some added lettuce for the occasion (although it’s better without)

Recipes are coming from several of my vegetarian cookbooks and 1 or 2 websites.

Fennel-tomato salad with fresh basil & olives

This may sound weird to you but I’m not really a fan of fennel. Still, this salad with tomato, fresh basil & olives is awesome! And darn easy. Just throw together the following ingredients:

  • some cleaned and chopped up fennel,
  • sweet tomatoes (the original recipe calls for cherry tomatoes but any ripe sweet tomato will do),
  • fresh basil,
  • black olives,
  • ground pepper,
  • and (white) wine vinegar.

You may choose to add some salt, depending on how salty your olives are. You can also sprinkle on a bit of extra virgin olive oil but there’s really no need.

Just a note on the side: eat this salad right away, do not let it sit for too long.

Enjoy!

Awesome fennel-tomato salad with fresh basil & black olives

I’ve submitted this post to Midnight Maniac’s Meatless Mondays!

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