Menu Plan Monday: Peanuts?

Wow, our last box for the season from Two Small Farms contained Peanuts. As in, raw in the bag. I have no idea what to do with them, but I look forward to experimenting. I think I am a roasted peanut type of person, rather than boiled, so if I can get it together, I will whip up a snack for later next week.

Also in our box, we found Fennel, Escarole, Italian Parsley, Collard Greens, Chantenay Carrots, Red Radishes, Turnips, Salad Mix, and Potatoes. Many of these items I will incorporate into Thanksgiving dinner next week, but I do need to come up with something for Monday and Tuesday nights. I think I will tuck the Collard Greens away for New Year’s – I will blanch and freeze, then use one of my smoked ham hocks to prepare collard greens like my friend Marie suggests.

Here is my menu plan for the week of November 22:

Sunday: Grilled lamb chops, salad, sauteed turnips and radishes, couscous

Monday: White Bean and Escarole Soup, bread

Tuesday: Leftovers

Wednesday: Pre-Thanksgiving Crab Feed – my contribution is picking up the crab and a dessert. I think I will go with a plum jam tart.

Thursday: THANKSGIVING! – my contribution is 4 pies (pumpkin, pecan, mincemeat and apple/cranberry), a cocktail (Clementhyme from the Foodbuzz conference), appetizers (pepper jelly with cream cheese, hot artichoke dip, maybe shrimps with cocktail sauce) and a side veggie

Friday: Lentil Soup with Italian Sausage and Escarole, bread

Saturday: Take out?

Sunday: Thanksgiving #2 – Marin Sun Farms turkey, mashed potatoes, stuffing with fennel and pears (or apples), sweet potatoes, green veggie of some sort.

Are you planning on cooking dinner this week, before Thanksgiving? Sometimes I feel like I should punt and have us eat out Monday and Tuesday, because of all the cooking we will do. What do you do?


  1. If you haven’t used your raw peanuts yet, they are perfect for making peanut brittle! Your weekly menu sounds wonderful. Happy Thanksgiving to you and your family!!

  2. Kitchen Gadget Girl

    oh, great idea! Do you have a recipe you like for peanut brittle? These peanuts are white, they are so raw. 🙂

    Happy Thanksgiving to you too!

  3. My favorite is from the old redoubtable Joy of Cooking. You must use raw peanuts in brittle because the high heat in the syrup cooks them. I couldn’t find raw ones one year and used dry roasted, it was a disaster! It’s really an easy recipe, just ban the kids from the kitchen, hot sugar is much too “exciting”.

  4. Kitchen Gadget Girl

    Joy of Cooking, brilliant! I have it right here, and it looks easy enough. Might make it into a Christmas gift. Although, I don’t think I have any cotton gloves around, might have to look for those first 🙂

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