food I have
1 head of garlic (roasted) + plenty raw
1 huge butternut squash (possibly ripening, possibly rotting – it was cracked when first harvested)
1 orange and 1 apple
hot peppers galore
bag full of small bok choi (when I find a more accurate term, I’ll change this)
small amount of chinese broccoli
spring mix lettuce
lemons & limes
roasted vegetables: 2 zucchini, 1 yellow squash, 2 red peppers
pork and cow bean chili
roughly 2 oz of thinly sliced beef
1 lb tofu
(sealed package) (half marinated for spicy tofu, half marinated for Martha Stewart recipe)
Tuesday, September 9 *done*
Gai Lan with beef (and leeks)
Wednesday, September 10
fry up potatoes, onions, garlic, hot peppers, and tomato in curry powder. (see if I can stop by indian grocer and pick up fenugreek to make it closer to this recipe
Freeze into lunch portions, and then dump some onto lettuce for a salad – with a cucumber!
* Start stock *done*
Thursday, September 11
Baby bok choi – in something. How about with my signature spicy tofu stir fry? (Therefore, I’ll have to remember to put the tofu to marinate before work – no problem) That should do about half of the greens
*strain stock *done*
freeze chili into lunches
So, yeah, again with setting up the marinade before work
Saturday, September 13
So I’ll go exercise, and then I’ll go to the farmers’ market, and then I’ll come home with a whole bunch of fresh greens (but nothing else because everything else I can get elsewhere cheaper) (well, maybe some more of the adorable baby yellow squash, if they’re there)
Split open butternut squash and see whether it looks tasty. If so, roast it, scoop out the innards, and then set it to making soup. Oh, wait, that means I need stock.(*)
If calabash is still perky, make that roman recipe with it.
Buy yogurt. Make tzatziki.
Make a half measure of muhammara (I blame [redacted] for the temptation).
Buy pita and make a feast of roasted squash, muhammara, and tzatziki. (and calabash on the side)