Sunday, January 8
This morning I cut into my first German butterball potatoes. Doesn’t that name just sound scrumptious? They are yet another new discovery from our CSA…and, yes, I live in the land of bread and honey…our CSA goes all year. If we ever move from California, I won’t know what to do with myself! Anyway, back to the potatoes. I was surprised how yellow the potatoes were inside. So fun!
Menu time! A few repeats from last week because things didn’t go quite as planned…
– Homemade pizza, including Honey Goat Cheese with Caramelized Onions (I randomly made this last week and it was sooooo good…I have leftover ingredients, so making it again!)
– Chicken teriyaki and rice
– Stir fry veggies
– Eat out with friends
– I don’t know yet! We’re running late this morning but I want to get this published so you guys can post your menus! 🙂
– Breakfast for dinner…TBD!
Time for you to share your menu for the week! I love that so many of you are making it a resolution and loved seeing all the first time menu posters last week. Keep it coming!
Sunday, September 4
First off, late on Friday I published my exhaustive baby shopping list that I give to friends (and actually use myself!). Be sure to pop over to that post and share your own baby supply advice! I know many of you must have some great tips!
My CSA finally has tomatoes each week – yippee! Fresh, ripe tomatoes that haven’t traveled over 3,000 miles? Heaven. One of the other CSAs around here is doing bulk sales with all kinds of amazing sounding tomatoes, and I am forcing myself not to buy them. There’s just no way I can stand in the kitchen for hours making sauce and preserving tomatoes right now. We did not plan well…having a baby during the tomato harvest is no good! 😉
I am so stumped on dinner this week. I just don’t feel like doing anything right now…especially cooking!
– Labor Day…I think we’ll fire up the grill and put Nate to work!
– Homemade cheese pizza
– Kitchen Sink Quesadillas
– Chicken Piccata
– Mashed Potatoes and a Veggie
– Eat out
– Breakfast for dinner! French Toast this week.
BRING IT ON! Share your menu for the week! Any kind of menu will do…fancy, not-so-fancy, all of it is great!
Tuesday, August 30
Last time I tried to make a nice, homemade dinner that involved some effort, I threw my sciatica into a tizzy. I could barely walk to the dinner table to eat! So, until baby boy arrives in a few short weeks, I’m trying to take it easy in the kitchen. Which is nice in one way, but at the same time I am really craving some good home cookin’ right now. I’ll have to put my mom to work when she comes to visit next month!
What this “taking it easy” business means is that, even though I have menus planned each week, there are plenty of nights where I’m plum worn out and things don’t go as planned. Last night was no exception. But we were all starving, so I grabbed the Costco orange chicken out of the freezer along with the Trader Joe’s dumplings and got “cooking.” Since rice, chicken and dumplings don’t have any vegetables, I grabbed a bag of green beans that we received from our CSA last week and decided to sauté those up.
Nate is a big fan of green beans, so I’m always hoping I cook them well since I know they are one of his favorites. Last night he kept saying how good they were, so I decided they were blog post-worthy! And they were really easy. Which, for me, was the best part!Easy Asian-Style Green BeansFrom Jane Maynard, This Week for DinnerAuthor: Jane MaynardRecipe type: Side Dish, VegetablesIngredients
- - A bunch of fresh green beans
- - Olive oil
- - Salt and Pepper
- - Soy Sauce
- - White Sugar
- Heat 1-2 tablespoons of olive oil over medium heat in a large skillet that has a lid. Add the green beans and sauté over medium heat until they brown on the sides a bit. Reduce heat to medium-low and put the lid on the pan. Let cook a few minutes until they are as tender as you want them to be, stirring occasionally.
- Remove the lid, splash evenly with soy sauce, sprinkle with salt and pepper and about 1-3 teaspoons of sugar (just to cover the beans evenly). Stir and serve!
Sunday, August 28
When I think of McIntosh apples, I think of cool weather, sweaters, beautiful foliage…you know, autumn. So when we got McIntosh apples in our CSA bag last week in the middle of summery August, the first thing I did was text my New Englander mother-in-law saying, “Isn’t it just wrong that we have McIntosh apples right now?” And she wholeheartedly agreed! Not that I’m complaining, but California is kind of a weird place!
Menu time…and I imagine my menu is going to get simpler and simpler the closer we get to the baby’s due date! Just three weeks!
– Fetuccine alfredo
– Caprese salad and baguette on the side
– Asian Spinach Salad
– I know, I know…this is the third week I have this on my menu. It keeps falling through the cracks, but I really do what want to eat it, so it’s making one more appearance on the menu before I give up!
– Orange chicken (from Costco freezer section) and rice
– Potstickers (from Trader Joe’s freezer section)
– Hot dogs and/or hamburgers on the grill
– Fresh fruit
– Eat out
– Yup, you guessed it, breakfast for dinner. French toast this time!
Since I’m going to get less inspiring over the next few weeks, we really need all of you to post your menus and inspire one another! Let’s see what you got!
Tuesday, August 16
So, last week when I opened up my CSA bag, I found these little guys.
And when I say little, I mean little. Maybe 4 inches long or so.
Instead of doing my own research, I just went straight to Facebook and Twitter. Because you people are smart. I posted the above photo and of course immediately had bazillions of responses from people.
And the consensus was…lemon cucumbers. And while I’m obviously no expert, I think you’re all right (or at least close to right!).
Cate loves cucumbers. They’re her favorite veggie, hands down. So it was lots of fun cutting into these with her.
I must admit, they didn’t taste that different from the regular cucumbers. The texture was a bit more tender and juicy, but bottom line, they taste like cucumbers. But they were delicious and it sure was fun to try something new! Another 10 points for joining a CSA…
While we’re here…if you have any good cucumber recipes to share, please do!
Sunday, August 14
Is it really time for another menu? And do we really only have one more week of summer before school starts? I just can’t believe how fast time flies…I need it to slow down to a leisurely walk rather than an Olympic sprint.
Pears came in our CSA bag this week. Pears are one of my most favorite fruits, so to have them grow locally is super exciting for me. I think if I were to have a yard and I were to plant one kind of fruit tree, it would be pears. I can only imagine how heavenly they must be ripe off the tree!
– Barbecue Chicken
– Corn on the cob and fresh fruit
– Asian Spinach Salad
– Bertucci’s Tortellini (I’m leaving out the sausage this week…want it a little lighter for the summer weather!)
– Whatever veggies come in the CSA bag that day…can’t remember what I ordered…
– English Muffin Pizzas (thanks for the reminder those exist, Sarah! My girls will have fun making these!)
– Eat out
– Leftovers…and if there aren’t leftovers, then waffles!
– Fresh fruit
I say this all the time, so I’m afraid you might think I don’t mean it…but, seriously, I am SO GRATEFUL for the menus you all share each week! They truly are a great help and inspiration…so, THANK YOU! Please keep it coming…share your menus!
Tuesday, August 9
I am loving summer produce this year. I think I love it every year, but this is the first year I’ve really paid attention to what’s in season throughout the summer and what grows in the area where I live. The result? We’ve been eating more produce for sure and the produce we have eaten has been more delicious than usual.
Last week I spotted these California-grown yellow watermelons at the store. I knew my girls would think that was downright amazing, so I grabbed one. Taste-wise it wasn’t any better than red, but I was right…the girls could not stop talking about the color. Listening to their little conversations and comments about the yellow watermelon made for one of those really fun mom moments.
And once we had it all cut up and in the bowl, it was so pretty and vibrant looking. Would be great for a party!
By the way…remember how I was bemoaning tasteless watermelons a while ago? I felt like for years all we got were lightly colored, tasteless watermelons. I’m happy to repot that this summer I keep picking delicious watermelons! I think part of it is I waited until they were actually in season before I started buying them. I also have been looking for watermelons that have a big yellow spot and lots of blemishes. I don’t know if that has really had anything to do with my success. Honestly, it’s probably just been luck!
Thursday, July 28
The first time we had burrata was at Cafe Borrone. Burrata is an Italian cheese made from mozzarella and cream (source Wikipedia) and that is just what it tastes like…a super creamy and light mozzarella. It has an outer mozzarella ‘shell’ which is filled with this delicious creamy cheesiness. YUM. The owners of Cafe Borrone first had burrata on a trip to Italy and immediately knew they had to make it themselves when they got back to the States. When Nate and I had their burrata, it was served alongside grilled peaches and tomatoes with a toasted baguette. And it was downright heavenly.
Cafe Borrone’s burrata platter.
Last week I had some nectarines that needed to be eaten pretty quickly, so I picked up a package of burrata at Trader Joe’s. I roasted the nectarines in the oven (grilling would work beautifully as well) and served them alongside the cheese, with fresh baguette. It was delicious. Roasted or grilled peaches are also amazing and of course grilled or roasted tomatoes would be great with burrata, too! The possibilities are endless!
Roasted Nectarines/Stone Fruit (to serve with burrata, other cheeses…or ice cream!)
You could use peaches, apricots, plums or pluots instead of nectarines…whatever sounds good to you or whatever you have lying around the kitchen, just go with it!
Cut nectarines in half and remove pit. Place in oven-safe dish. Drizzle with a bit of melted butter. Roast in a 350-degree oven until fruit is soft and looking a bit carmelized. Here’s where I stink…I can’t remember how long I roasted them for! Probably 10-20 minutes…but I promise next time I roast some stone fruit, I will come back and update this recipe with an accurate cooking time.
You can peel the fruit prior to roasting or afterwards…or not at all. Whatever you prefer. I peeled mine after they roasted – one of the nectarines peeled easily and the other one was more stubborn.
Serve with burrata or other yummy cheeses. Or top with ice cream for a wonderful dessert!
Sunday, July 24
Aren’t these little honeydew melons cute? I got them from my friend’s CSA this week. They’re actually orange inside! And they are tiny…which is perfect because…
This week I am ALONE. As in living by myself for 10 days, no husband, no kids. Nate took the girls for the annual Maynard family trip to Cape Cod. It’s strangely quiet around here. And it’s amazing how the apartment stays so clean! Of course, I do miss the sounds of my girls singing as they play, and dirt in the bottom of the bathtub after bathtime. But I am also enjoying this little break, before school starts, before baby #3 arrives, before life gets crazy…in fact, I’m already eagerly anticipating this afternoon’s nap! 😉
I was telling my friend Gudrun the last thing I want to do this week is plan a menu! I love having each day’s food plans up in the air, subject to my every pregnant whim! So, I’m not really planning a menu this week. I’m taking a break. This doesn’t mean I’m not going to cook, in fact, I would love it if you share your favorite thing to make when you’re cooking for one. I would also like to applaud everyone out there who regularly cooks for one AND plans a menu each week. I am very impressed with your discipline! I completely believe in menu planning and think it makes everyone’s life easier…whether you are just cooking for yourself or for a group of people. BUT…that said…when you don’t have that group of people expecting dinner, it’s just so easy to not plan ahead. So, bravo to you menu-planning single folks!
– Going to try out the food carts at Edgewood Eats – so excited!
– I didn’t get the Mushroom Soup at Draeger’s last week, so I’m getting it this week!
– Boursin Turkey Baguette (maybe for lunch, maybe for dinner…or maybe not at all!)
– Who knows?
– Out to eat with friends before seeing Midnight in Paris
– Again, no plans!
– Breakfast for dinner…no reason to stop my usual Sunday plans…especially since Nate isn’t here and he’s sick to death of breakfast for dinner 😉
Since I’m providing pretty much zero food inspiration this week, please pretty please share your menu for the week! You need to inspire one another…and me! And remember to share your favorite meals for one – would love to get some ideas for the week!
Thursday, July 14
Last week when it was time to put my order in for this week’s CSA bag, garlic made its first appearance on the list of available produce. I have been waiting for this moment. I love fresh garlic. But I HATE buying garlic bulbs at the market that end up being old…you know, you cut into a clove and it’s already sprouted green inside. Which happens probably 90% of the time. It seriously makes me bonkers.
Of course I added garlic to my order as quick as I could. And I picked up my CSA bag yesterday. AND this is what I found:
SO MUCH GARLIC. I am super excited about it, don’t get me wrong…but what am I going to do with all this garlic?
I think this giant bag of garlic is just screaming for a Call for Recipes, don’t you? And this Call for Recipes is also a Call for Tips…as in, if you have good tips for storing garlic or ways to use it up that doesn’t necessarily involve a recipe, please share! And, as always, we love it when you share recipes, too!
I’ll start us off Roasted Garlic Bulbs. Heaven.
So, put your garlic thinking caps on and let’s get this party started.