January 31 - February 4

Oh, it's so cold. How could we make anything else but chili?

Sunday

Chili -- this recipe, but I think we'll try buffalo in it instead of beef.

corn bread

jalapeno poppers -- haven't tried to make them before, but Phil's thinking he'll hunt down a recipe and give 'em a go.

Monday

Roasted sole, with olive oil, salt, pepper and capers, and then a bit of lemon juice at the end

Roasted potatoes

Broccoli

Tuesday

Quesadillas with black beans and shredded chicken

Shredded cabbage, diced tomato, diced avocado, lime juice, salt for a nice little salad to go with

Wednesday

Halibut

salad (balsamic dressing, red bell pepper, sunflower seeds)

asparagus

Thursday

Pork Chops Oreganata -- we got this giant chop in a CSA share a while back, and haven't been sure what to do with it. This recipe has us marinate and broil, and make a lovely bulgur, tomato, spinach and feta salad to go with.

In addition...

A co-worker just had a baby a couple weeks ago, and we're making a whole bunch of food for her and her family so they don't have to think about cooking. I'm making lasagne -- easy to freeze if they don't need it right away. This is based on my sister in law Sharon's recipe. Thanks, Sharon!

1 chopped onion

1 pound ground beef

28 oz diced canned tomatoes

16 oz spaghetti sauce

spices & herbs -- garlic, oregano, basil

3c shredded mozzarella

24 oz ricotta cheese

1/4 c shredded Parmesan cheese

lasagne noodles

1. Brown beef and onion. Remove from heat.

2. Add sauce, tomatoes and spices.

3. In greased 13 x 9 glass dish layer:

noodles, then

1/3 of the ricotta, then

1/3 of the sauce, then

1/3 of the mozzarella & Parmesan, then

repeat two more times.

4. Cover and refrigerate.

5. Put in cold oven uncovered at 35o degrees for 45 - 50 minutes.