Our menu plans can sometimes change a little or a lot based on what Brett and I discover at our weekly trip to our local farmers’ market. Although we go each week with a list, and try to buy what’s needed for the dishes planned, sometimes we spot something wonderful or unexpected, buy it, and then have to move or change things around on the menu.
Last week we saw something we never, ever, thought we would see here on Kaua’i: fresh cauliflower. Whoa! Cauliflower is not supposed to be able to grow here on the island because it’s too warm, but this farmer had managed to grow ten huge, beautiful heads of the stuff. She also had lovely bunches of broccoli for sale, lots of zucchini, and big bags of spinach as well. We bought it all, came home and reworked the menu plan to include these finds.
The cauliflower was actually big enough for two meals, so last week part of it went into a yummy Japanese curry along with some potato, carrot and onion. The rest will be roasted and served tomorrow. The spinach was used in our sukiyaki dinner, and the broccoli will be in tonight’s tofu and broccoli in spicy peanut sauce.
So, I’m excited to see what Brett and I will find at the market this afternoon. Tomatoes are currently in season here, and cabbage is starting to show up here and there, but not yet to where we can count on seeing it.
Here’s this week’s plan, which of course can and might change. I’m continuing with vegan eating for yet another month, so several vegan/vegetarian dishes have been planned, and I will make adjustments otherwise for the other days, especially Thursday – the girls’ track meets are on that day every week, and there’s no telling what time they’ll be home from that (last week it was at 8:30!). There are no new recipes either this week:
- Wednesday: Stir-fried tofu and broccoli with spicy peanut sauce; steamed rice.
- Thursday: Grilled chicken drumsticks; roast cauliflower; cucumber pickles. I’ll be having lentil soup instead of chicken. (If the girls don’t get back in time from their meet, we’ll just move everything forward a day.)
- Friday: Stuffed Thai curry peppers; roasted zucchini.
- Saturday: Bulgar Mexicana (bulgar pilaf topped with lettuce/sprouts, tomatoes, shredded cheese, diced avocado, sour cream and salsa – no cheese or sour cream for me though).
- Sunday: Spaghetti with vegan meat(less) sauce; garlic toast; salad
- Monday: Plate lunch for dinner: slow-cooker kalua pork; mac salad; steamed rice; sliced cucumbers (or cole slaw if we can get cabbage). The mac salad will be made with vegan mayonnaise, and I’ll skip the pork.
- Tuesday: Sweet potato burritos; Mexican rice; sliced tomatoes.
We’ll see how it goes!