Meal Plans June 18 2012

This slideshow requires JavaScript.

This week another exercise in how many ways can I cook greens – turnip, radish, spinach, bok choi, kale, chard, mizuna all featured in the following menu.

  • Tofu and spinach in Dijon sauce with brown rice and pink turnip
  • White bean in tomato sauce with seared spring greens and shiitake mushroom, white turnip and snap peas glazed with garlic and ginger
  • Green lentils with bok choi and fennel seed; quinoa-kohlrabi pilaf seasoned with coriander and lemon
  • Tempeh slaw with roasted rosemary potatoes and sauteed turnip greens

Vegetables from Echollective Farm, Salt Fork Farm, Grinnel Heritage Farm; shiitakes from local grower Ansel Cummings of the Midwest Mushroom Cooperative


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s