Last week and this coming week I am making lots and lots of roasted tomato sauce to freeze and use in various recipes (like lasagna), with many thanks to my mother-in-law who gave me pretty much her entire (salvageable) tomato harvest. I made four pans of roasted tomatoes a couple of days ago and, since we just got quite a few more tomatoes in our farmshare today, will probably be making four more pans on Thursday. (The recipe, from my friend Emily at Making Dough, has amazing flavor but is even more fabulous because you don’t need to peel the tomatoes and you don’t have to hover over the stove.)
My 3-year-old son was asking for beans the other day, and it occurred to me that it’s been a while since I made them. Mexican-style pinto beans are pretty much his favorite food of all time. He loves them in quesadillas, in burritos with lettuce, sour cream and salsa, and simply in a bowl with a little cheese melted over the top. I think the reason I haven’t made them in a while is that we’ve been doing fewer one-complex-dish meals and more three-simple-dish meals in order to use our farmshare vegetables. Well, this week I am going to make him a happy boy and make a huge crock pot full of Mexican beans.
(For reference, B is for breakfast, L is for lunch and D is for dinner. Links are to the recipes we’ll be using.)
Wednesday
L: peanut butter and jam sandwiches
D: Asian pot roast (that we didn’t end up making last week), corn with basil-Parmesan butter, sautéed zucchini
Thursday
L: clean out fridge or PB&J
D: with family
Friday
L: homemade hummus (that I also didn’t make last week) and feta with sweet pepper sticks and rice crackers for dipping
D: pasta with Romanesco broccoli, leeks, garlic and Parmesan (probably this recipe)
Saturday
L: picnic at the farm where our veggies are grown! – PB&J and fruit
D: leftover Asian roast, boiled corn on the cob, sautéed summer squash with mushrooms and onions
Sunday
L: hummus wraps, fruit
D: Mexican pinto bean burritos with spinach, cheddar cheese, sour cream and salsa
Monday
L: bean burritos
D: pasta with roasted tomato sauce
Tuesday
L: hummus wraps or bean burritos
D: leftovers
Breakfast options for the week: scrambled eggs with spinach, peanut butter toast, cereal with milk
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