It is hot out there! The week’s menu reflects that. I’m cooking ahead, turning up the spice, and keeping it simple here in the Practical Cook kitchen. Here are the results for this week, featuring many make-ahead items. I’ll be burning the midnight oil, when it’s cooler in the kitchen!
On the table, the weekly menus:
Four-Square Grocery List:
CSA from Brinkley Farms:
2 lbs cucumbers
1 lb japanese eggplant
1 poblano peppers
1 pk regular bratwurst
Which translates into:
Sunday: Fish and Veg
Probably a mild white fish with cornbread, fried okra, sliced tomatoes, cukes and onions, and butterbeans. You know, a light repast.
Monday: Veg Casserole
This will probably be Italian in theme, involve eggplant and zucchini, basil, tomatoes, and mozzarella cheese. Stay tuned.
Good way to clear out whatever is left from before, on bread.
Hooked on that butternut squash ravioli from Trader Joe’s, I purchased some more. Hello, sage.
Thursday: Taco Night!
Do I need to explain this one? I didn’t think so.
Friday: Indian Food
We have a lot of okra, and some leftover buttermilk. Together, with curry leaves, they are magical. Add dal and some papadam, and call it dinner.
Saturday: Dine Out!
What are you cooking this week? Post a comment below!
Up next, Personal Banana Puddings.