Weekly Menus April 7

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Looking for dinner ideas? Below you will find meal suggestions from our Weekly Menus. The Menus vary week to week and are updated by Friday morning of each week for the upcoming delivery week. You can either order one of the weekly menus, or mix and match by ordering the ingredients individually.

These menus are designed for simple, easy cooking that doesn’t require a recipe beyond salt, pepper, olive oil and an oven at 375 or a stovetop on medium-high.

These Weekly Menus DO NOT COME WITH RECIPES.  The meal ideas below are simply suggestions for ways to prepare the food in this order.  If you need more guidance and instruction, we recommend searching the NY Times Cooking site, or Epicurious for an adaptable recipe.

*Items not included are underlined and in bold. Click on the link if you’d like to add the item to your shopping basket.

**Items in Italics not available at Farmers To You – add them to your shopping list.

3 Easy Dinners – Vegetarian suggested meals:

  • Cabbage Leaves stuffed with sauteed Mushrooms and Tempeh in a Red Gravy Sauce
  • Scalloped Potatoes with sliced Peppers and Cheddar Cheese and a Spinach Salad
  • Shredded Cabbage and Kale Salad with Shoots, boiled Beets and grated Celeriac

3 Easy Dinners – Omnivore suggested meals:

  • Cabbage Leaves stuffed with Ground Turkey in a Red Gravy Sauce
  • Breakfast quiche with Sausage, Potatoes and Cheddar Cheese
  • Shredded Cabbage and Kale Salad with boiled Beets, hard boiled eggs and Sunflower Seeds

3 Easy Dinners – Paleo suggested meals:

  • Cabbage Leaves stuffed with Ground Turkey in a Red Gravy Sauce
  • Breakfast frittata with Sausage and Spinach
  • Shredded Cabbage and Kale Salad with boiled Beets, hard boiled eggs and Sunflower Seeds

3 Easy Dinners – Dairy Free suggested meals:

  • Cabbage Leaves stuffed with Ground Turkey in a Red Gravy Sauce
  • Breakfast frittata with Sausage and Potatoes
  • Shredded Cabbage and Kale Salad with boiled Beets, hard boiled eggs and Sunflower Seeds

Pizza Night:

Pizza with a Pesto base, sliced Peppers, dollops of Cream Cheese and a raw Kale salad

 

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