Week 34

Farmers Market: $80.50
Whole Foods: $6851
Safeway: $24.59

Sunday
Dinner
Slow Baked Whole Red Snapper

• ~40 minutes of cooking time, no prep nec
• from A New Way to Cook

Cucumber Raita

• from A New Way to Cook

Fresh Corn

Monday
Dinner
Roasted Brocoli w/ Lemons and Olives

• 30 minutes, somewhat involved
• from Cooks Illustrated, Feb '08

Pasta w/ Cherry Tomato-Ricotta Salata Sauce

• 30 min, not difficult
• modification of Eggplant Penne recipe from Chez Panise Vegetables, use pasta cooking water to stretch sauce, LOTS of fresh herbs

Tuesday
Breakfast
A - Oatmeal w/ rasins and heavy cream; M - grapenuts; J - wheat flakes

Lunch
A - shredded cheddar, leftover pasta, cucumber slices, plum
M - tomato sandwich, monday's leftovers
J - Roti Mediterranean Grill

Dinner
Potatoes boiled w/ dill

• NYT Recipe
• ~15 min

Greenbean and cherry tomato salad

• from Chez Panise Vegetables
• ~ 20 min

Desert

Vanilla ice cream w/ Maple syrup

Wednesday

Breakfast

A - multigrain cheerios w/ milk and cantolope

M - yogurt and grapenuts

J - tomato sandwich

Lunch

A - scrambled eggs w/ cheese & scallions, couscous, plum

M - potato chips, tomato sandwich, yogurt

Dinner

Pumpkin Polenta and Manchego Stuffed Poblano Peppers

• 1.5 hrs (quicker if you use canned black beans)
• Caras Cravings

Green Salad

Thursday
Dinner
Carrot ginger soup

• from Mediterranean Cooking in Alaska

Arugula Salad

Friday
Dinner
something with meat?

Housekeeping
Vegetable stock
Parmesan (italian) stock?
Pumpkin Bread