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March 23 – Weekly Menu

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This week’s Bountiful Basket was full of great options.  However, I don’t have much use for red bell peppers, so someone traded with me.  I got extra fruit that they wouldn’t use and gave away the beautiful red bell peppers from my basket.  Then someone else didn’t want their lettuce, but was very happy to take my extra tomatoes in exchange.   I kept two for John’s salad and sandwich, but left with plenty for side salads for our week.  I also still had plenty of onions from last week’s sale finds and one more meal’s worth of Brussels sprouts from that case from two weeks ago.

This week also includes the Feast of Annunciation.  That means a fish day.  So since I can’t have fin-fish, we went with a shellfish dinner.  Fast-worthy seafood paella with no nightshades.  It’s a recipe we worked out when we studied Spain last school year.  Simple to make, but very nice for a feast day dinner.

Meals for the rest of the week (the bold items are from the this week’s basket):

Soup – baby bok choy and mushroomsMiso with adzuki beans
Pasta – Penne with Garlic and Olive Oil – this time with zucchini
Salad – lettuce, mushrooms, and roma tomatoes for John – with white beans
Stirfry – brussels sprouts with pecans
Sandwiches – dulse, lettuce, and avocado (or tomato for John) sandwiches.
Hummus night – Bessara
Beans and Rice – Falafels with vegan tzatziki sauce.

I also got a bag of potatoes in the basket that will last until next week’s meal planning since I didn’t find use for them this week.

Snacks from this week’s basket:
celery  – ants on a log
pineapple – homemade popsicles
strawberries, bananas, apples, and pears


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