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March 16 – Weekly Menu

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This week I had enough produce in the house that I didn’t order from my produce co-op.  I’ve still got plenty of potatoes, carrots, and Brussels sprouts from my add on packs from the last few weeks, so it’s time to use them.  Among other things, I still have some jicama and spaghetti squash from last week.

I ran into a great sale on onions yesterday.  They were about 23 cents per pound, so I stocked up since onions have a pretty long shelf life.  I also found crimini mushrooms for 69 cents a package at the same store.  I love mushrooms, especially when they’re on sale.

“Soup” for St. Patrick’s Day- Colcannon (my last variation here) – this time with Brussels sprouts instead of the savoy cabbage.
Pasta – Garlic Sage Spaghetti Squash
Salad – Skipping this week unless we really need another meal.  I’ve got plenty of leftovers from last week still.
Stirfry – With chickpeas and brussels sprouts
Wraps – Portabella and Crimini Fajitas (Sprouts sells portabellas in bulk at almost half the price as the packaged ones)
Hummus night – Olive Hummus with jicama sticks.
Beans and Rice – Red Beans and Rice

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