We hosted an 80th birthday party this weekend for a dear friend, and now we are enjoying the leftovers. Although, I have a bit of a rule on leftovers – no more than 3 meals of the same food (including lunches and the first time the food is served). Tonight will be our last night. Some leftovers I did throw in the freezer for later (experimented with my Food Saver and a farro salad), so it is not like I cannot revisit these dishes again.
Our vegetable box from Two Small Farms had several treasures this week: Padron Peppers, Eggplant and Fennel. We also found Lettuce, Celery, Strawberries, Parsley Root, and Summer Squash. I am still wussing out on the Parsley Root, throwing the tops to the chickens and saving the roots for my stock bag. I keep a stock bag in the freezer, with all sorts of tasty vegetables that are past their prime, or not usable in day-to-day cooking. When I am ready to make stock with a leftover carcass, I throw a handful or two of these vegetables in the pot. Things like celery tops, onion skins, carrot peels, asparagus spears, and parsley root are all ideal.
I have a great Sausage and Eggplant soup that I like to make, but it is too early to serve for dinner (it has deep flavors that I enjoy more in the fall), so I am going to make it and freeze it for later. It is so great because most people cannot tell there is eggplant in the soup!
My menu plan for the week of August 30th is:
Monday: Fennel salad, roasted salmon, sauteed padron peppers and summer squash, brown rice
Wednesday: Cabbage rolls (still have 3 heads of cabbage from a couple weeks ago!), bread, green salad
Thursday: Leftovers or something from the freezer
Friday: Takeout and movie night!
What is on your menu plan this week?