In the fridge:
green beans
lettuce
swiss chard
1/4 red cabbage
basil
parsley
tarragon
dill
cucumber
celery
Monday:
Sweet Potato Salad, from "Moosewood Restaurant Cooks at Home" page 135
leftover Southwestern Corn & Black Bean Salad from the 4th
Tuesday:
leftovers wrap
Wednesday:
grilled bell pepper and zucchini layered with basil, ricotta, and leftover millet "risotto" pan fried into cakes served over a bed of wilted swiss chard (inspired by Rachael Ray's polenta lasagna and Eating Well's savory millet cakes)
arriving Thursday:
Cabbage
Carrot
Swiss Chard
green beans
Bok choy
Turnip
Marjoram
Friday:
Vibrant Tasty Green Beans Recipe
Grilled Eggplant with Marjoram Sauce
Saturday:
potentially Sesame Scallops with Tangerine and Bok Choy
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