Third CSA Box Menu in progress

I still have some blue cheese, so tonight there will be blue cheese dressed salad with cucumber and crutons, and some left overs maybe, the fridge is looking full, but I’m not sure of what.

I want to make the pasta with sausage and peas in cream sauce again while the peas are fresh and sweet, although, perhaps I should make an effort to cut back on the extravagance of that sauce; it has butter, cream, AND olive oil in it.


Come to think of it, peas don’t last as long as lettuce (Especially with K digging in the box!) so the peas are for tonight, salad on Saturday.

I want to find a Swiss Chard recipe that keeps the lovely stem color, but curbs the bitterness of the chard. 

I need another salad supper recipe, I don’t think I’ll do Ceasar with chicken, you really need the tough Romain for that, and Boston Bib is so tender, the curly so frothy.  Time to hit the books.

Later:

I’m going to try the Sweet and Sour Swiss Chard recipe from Simply in Season Cookbook, page 97 – that meal will need some protein, think, think, think, some pork chops?

A variation on Portuguese Kale soup for the kale: tomato sauce, broth, chorizo sausage, potato, onion, garlic, and of course, kale.  (this is the version I don’t admit to making when my neighbors who actually are Portuguese ask about it, though all they do is laugh and call me carrida.)

Stuffed zucchini recipe from Cook’s Illustrated
July 2000 magazine (I keep all my old issues in the cupboard in the kitchen, sorted my month, because the food that is in season in June is still in season in June, even if it is 10 years later)  some rabbits (or perhaps K?) got into the zucchini, so I’d better serve that on Saturday.
 
With Sunday supper at my mom’s house, I need one more dinner meal for the week: lets do black bean soup, K loves that with rice, and I have some smoked ham hocks in the freezer.

Done! TADA!  Now I just need to list off the stuff to buy and I’m gold.