So I hit the farmer's market on Saturday morning and, as usual, bought way more than we needed for the week. Just doing my part to support the local economy, I guess (though I use that as an excuse every time I buy something that isn't online). And now I've got to figure out how to use all the stuff that will probably go bad if I wait too long (the squash can sit, the bok choy, not so much). And I bought lemongrass, because I'm forever seeing it in recipes. And now I have to find recipes for it. And so, our lemongrass-inspired menu for the week:
Sunday, November 2
We're gonna roast something. Maybe a chicken, maybe lamb chops. Whatever looks good at the store. This dinner's all about the side dishes:
Savory butternut squash: cube 1 butternut squash, toss in oil, season with salt and pepper. Place in single layer on jelly-roll pan. Bake at 500 degrees for 10 minutes or until tender. Remove from oven, toss with golden raisins, 2 tsp honey, 1/4 tsp curry powder, 1T minced cilantro.
Roasted brussels sprouts: Cut the big ones in half, toss with olive oil, salt, pepper. Roast in oven (400 degrees-ish) until edges brown. Maybe put some garlic in.
Monday, November 3
Drunken Stir-Fried Beef with Green Beans
Tuesday, November 4
Happy Election Day!
Wednesday, November 5
Leftovers or sandwiches
Thursday, November 6