A Week of Menus

I spent yesterday in Dana Point at my aunt's sister's house. Turns out that the beach down south has the PERFECT climate for growing veggies - - nearly her whole backyard is covered with zucchini and other squash plants, beets, tomatoes, peas, strawberries, lettuce, and and even an avocado tree!!

I didn't take any squash because we got so many in our CSA basket. BUT, needless to say, we are once again flush with large beets ready for some magic!!! Mr. No-No is excited about that - - hahahaha! j/k - I told him that we would be having boiled beet sandwiches (as if I would really make that!!), but he just groaned and walked away....

Monday
Italian Ragout with Salad and Garlic Toasts

Tuesday
Broiled Tofu Steaks; Microwave Beets; Israeli Couscous

Wednesday

White Beans with Sauteed Squash and Buttered Carrots; Brown Rice

Thursday
Taco Thursday / Left Over Bonanza

Friday

Dinner out

Saturday

Dinner at my parents'

Sunday

Pasta Sunday

Notes:

1. The italian ragout is basically veggies (I usually make this when I have extra squash, but you could throw in mushrooms or peas, too) sauteed with diced onions and a little bit of garlic until soft, then I add in some diced tomatoes (usually 3 - 4 or 1 can drained), some broth to cover it by about 1/2" or so, a 1/2 tsp or so of dried basil and oregano, let that simmer for about 20 minutes, then add in a can of garbanzo beans and either some fresh spinach or arugula (usually 1 cup per person) and let that cook until everything is hot and the greens have wilted down - about 10 more minutes. Today, I have a lot of kale so I will be using those as my greens and, because they are so tough, I will add them in with the diced tomatoes.

2. Broiled Tofu steaks are so fast and easy - - I originally read how to do this in Veganomicon, but have since learned how to just eyeball it and add what it looks like it needs when I think it needs it! Basically, I just slice the tofu to 1/2" slabs (approximately), lay them in a cast iron pan coated with a light spray of olive oil and then add in the marinade: about 2 T. of Braggs liquid aminos (or you could use low-sodium soy sauce), 2 T of water, the juice of 1/2 of a lemon, and one minced clove of garlic. I broil (adding more of the mix as needed, I usually have to make more during the cooking). I broil the whole thing for about 30 - 45 minutes (depending on how much time I have). It's delicious, good, and the family eats it up. :)

3. Taco Thursday this week is only because I am craving mexican food!!! We are having tacos made out of whatever veggies I have on hand!!

Thanks to everyone for commenting about the rutabagas - - seems like a lot of people were in the same boat as me - - never having eaten or seen a rutabaga!!

We at maple glazed rutabagas

Buttered rutabagas

and Rutabaga soup (which looked A LOT like potato leek soup!
Please click on the link to go back to the post with the recipe.)

I was surprised at the number of people who HAD eaten rutabagas before! Ro, Efar, and Kristina all have different ways of eating and incorporating rutabagas into their menus - check out their ideas here.

Since I was out picking vegetables, and having so much fun yesterday:

Do you grow veggies (or fruit) at your house? What do you grow?

I am fortunate to have my mom and my aunt's sister's gardens for me to pillage - or just browse through! I don't have a space for growing veggies - - every time I do, it seems like the bugs or the birds get to enjoy them before I ever do.

I have linked up this week's menu here:
Making Monday Marvelous
Market Yourself Monday
Mouthwatering Monday
This Week's Cravings
Make a Food - E - Friend Monday
Tasty Tuesday Parties
Thursday Recipe Hop Parties

Happy Eating!!

More later! :)

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