Tag Archives: prepared meals

Meal Plan June 25 2012

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Again managed to incorporate as meany greens as possible this week. Beet greens, Chinese cabbage, collards, kale, bok choi, dill, mint all incorporated this week.

  • Tofu and snap peas in caramelized leek sauce with spiced rice and beet greens
  • Curried black-eyed peas and kale with barley-collard green pilaf
  • Tempeh with spiced beets and dilled chinese cabbage, spinach and beet green slaw
  • Mixed vegetables in miso sauce with potato and kohlrabi in tomato-mint sauce

Featuring vegetables from Echollective, Salt Fork Farms and Grinnel Heritage Farms.

As always veggieburgers are available to pick up every Monday at Hillel House. Pre-order by emailing burtfamilyfoodservices@gmail.com

Meal Plans June 18 2012

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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