Weekly Menu

OK.  We are officially in October, so I would really like to see some fall-like temperatures.  Here in my neighborhood we are expecting to exceed 100 degrees today.  YUCK!  I am anxious to start making chili's and soups here people!  We did still make it to the farm and picked up a bounty.  This was one of the biggest hauls I have had in a while.  We picked up a surprise "last-of-the-season" yellow watermelon, red leaf lettuce, kale, green beans, tomatoes, broccoli, sweet Maui onion, Galia melon, cilantro, and orange and green bell peppers.  This week we will be making:

• Vegan Stuffed Shell Pasta with Kale-slaw
• using the kale

• House Chow Mein with Chinese-Style Green Beans and Asian Roasted Broccoli
• using the onion, green beans, and broccoli

• Southwestern Chopped Salad
• using the bell peppers, tomatoes, lettuce, and cilantro

• Sun Dried Tomato, Basil, and Feta Frittata (for the baby)
• using the sweet Maui onion and backyard basil

• We will be enjoying the melons for dessert.