Did you get a chance to see the new monthly series here at An Oregon Cottage- Seasonal Cooking? It’s all about using what we have in our menu plans, both what is fresh and what is in our pantries and freezers that need to be used.
For this week, I’m roasting some parsnips and turnips that I pulled from the garden (the last of the fall plantings), and we’re having one of my favorite, to-die-for recipes: Shrimp & Asparagus over White Bean Puree. And it will be easy to use some frozen corn and some tomatillo salsa I canned in a slow-cooker White Chicken Chili.
How are you cooking “seasonally” this week?
Tuesday- dinner & movie
Wednesday- Slow cooker White Chicken Chili, Bean & Cheese Quesadillas
Friday- District Track Meet: sandwiches, etc. (using 100% Whole Wheat Bread)
Saturday- Burgers on Quick and Tender Homemade Buns, oven fries, veggies & dip
Sunday- Baked ham, cheesy potatoes, Roasted cauliflower & asparagus, Individual Berry Crisps