A big pile of organic veggies this week!

Amelishof organic CSA vegetables week 25, 2012

  • snow peas
  • rhubarb
  • frisée lettuce
  • french onions
  • Swiss chard
  • beets
  • garlic scapes (flower stems)
  • strawberries for the 3rd time in a row!

And here’s what we’re planning to make with it!

Menuplan 20-26 June

  • Wednesday: lentil loaf, escarole salad with snow peas and mustard vinaigrette (Eethuis Iris’ Verrukkelijk vegetarischp.41), fried basmati rice leftovers, sautéed Swiss chard
    Lentil loaf (fallen apart)
    Photo 20-06-12 19 38 39
    Photo 20-06-12 19 48 33
    My lentil loaf fell apart but that was no wonder as I found some essential ingredients still on the kitchen counter the next morning… :\ Will need to have another go at it!
  • Thursday: Swiss chard tempeh with tomato (Vegweb), Mediterranean quinoa (herbes de Provence, balsamic vinegar), tomato salad with La Dolce Vegan!’s creamy basil dressing
    Swiss chard with tempeh, tomato and quinoa
    Salad with creamy basil dressing
  • Friday: Kathleen’s Mom’s tortilla chip soup (adapted form La Dolce Vegan p.122) with nachos and mexican salad (corn, tomato, snow peas, cucumber, basil-chilli dressing)
    Tortilla chip soup
    Mexican salad
  • Saturday: carrot-beet soup (freezer stash) and small baguette with Veggiedeli’s Leberkase, fried onions and vegetable toppings
    Bread roll with faux meat
  • Sunday: cauliflower with Wolffie’s ‘cheesy’ sauce (La Dolce Vegan p.175), Ottolenghi’s beetroot & rhubarb salad with Bute Island’s Blue Cheese Style Sheese, Vegalicioustofu kabobs with rhubarb chutney (translated in Dutch on Plantaardigheidjes), potato mash
    Tofu kabobs with rhubarb chutney
    Ottolenghi's Rhubarb-Beetroot Salad
  • Monday: pasta with creamy sundried tomato-basil sauce and broccoli (La Dolce Vegan p.133), leftover beetroot salad
  • Tuesday: eggplant bharta (La Dolce Vegan p.144), puy lentil-carrot salad & prefab naan or homemade chapati (La Dolce Vegan p.267), or flatbread