Abundant Harvest Organics Menus

February 20-26, 2012

	Main	Side	Side	Notes
Monday	Asian Chicken Salad	Fortune Cookies
Tuesday	Sorrel Soup	Feta Crostinis		Crostinis: Top a sliced baguette with feta cheese and a drizzle of good olive oil. Bake at 400F for about 10 minutes, or until cheese is melted.
Wednesday	Bacon & Egg Burger	Oven Fries/Veggies		This Week’s Feast Episode 11! (Recipes will go live with the episode.)
Thursday	Baked Halibut	Oven Roasted Cauliflower or Roasted Beets with Feta
Friday	Leeky Pizza	Raw Tangelos
Saturday	Seared Scallops with Grilled Sweet Onions, Red Pepper Coulis and Arugula Flower
Sunday	5 Cheese Mac or Healthy Mac and Cheese	Crunchy Sweet Brussels Sprout Salad
Extras	Chocolate Beet Cake

Recipes are from: De Ma Cuisine, All Recipes, Brooklyn Farmhouse, www.myrecipes.com, Food Network Magazine, Joy the Baker

February 13-19, 2012

	Main	Side	Side	Notes
Monday	Lemon Glazed Chicken	Broccoli Slaw	Rice Noodles	I love this slaw! Cook rice noodles according to package instructions. Then toss with any extra lemon glaze, or just with olive oil.
Tuesday	Roast Beef (CP)	Spaghetti with Rosemary	Green Salad with Lemon Salad Dressing	Maybe an Apple Tart for Dessert!? Or a Red Velvet Brownie?! Dressing: Whisk together the juice from one lemon, some olive oil, a bit of maple syrup or honey, a pinch of salt . Toss salad of: lettuce, apples, cubed cheese, walnuts/almonds.
Wednesday	Chicken Pot Pie	Warm Arugula and Orange Salad		This Week’s Feast Episode 10! (Recipes will go live with the episode.)
Thursday	Stuffed Pork Tenderloin	Cauliflower and Parmesan Risotto		(The risotto is near the bottom of the blog post.)
Friday	Roasted Broccoli and Garlic Pizza
Saturday	Tuscan Baked Chicken and Beans	Collard Greens		Greens: Just use the veggies part of the recipe!
Sunday	Borscht	Zwieback or Crusty Bread

Recipes are from: De Ma Cuisine, www.myrecipes.com, Food Network Magazine, Mennonite Girls Can Cook, The Pioneer Woman, Serious Eats, Stonesoup

February 6-12, 2012

	Main	Side	Side	Notes
Monday	Spinach, Chard and Potato Hash with Fried Eggs	Toast or Rustic Bread with jam
Tuesday	Balsamic Glazed Chicken (Crock Pot)	Caramelized Leeks and Brussels Sprouts		This Week’s Feast Episode 9!
Wednesday	Creamy Root Soup	Feta Crostinis		Crostinis: Top a sliced baguette with feta cheese and a drizzle of good olive oil. Bake at 400F for about 10 minutes, or until cheese is melted.
Thursday	Orange Chicken Stir Fry with Bok Choy			If you don’t have all the veggies it calls for, use what you have!
Friday	Joy’s Eggy Pizza	Green Salad	Orange Slices	Put some cabbage on the pizza before baking – yum! For salad: Combine lettuce, pieces of orange, walnuts or almonds and some raisins, with olive oil a bit of maple syrup or honey, and balsamic vinegar for dressing.
Saturday	Spicy Pulled Pork Sandwiches	Cilantro Slaw	Oven Fries
Sunday	Teriyaki Salmon	Roasted Parsnips	Wilted Greens	Use any greens you have left. Parsnips: Halve and thinly slice parsnips the long way. Toss with olive oil, salt, and pepper. Bake at 400F for about 15 minutes. Remove from oven, drizzle with honey, return to oven and bake for about 10 minutes more (or until they are crispy outside, tender inside).
Extras	Blueberry Muffins

Recipes are from: De Ma Cuisine, Abundant Harvest Organics, www.myrecipes.com, Food Network Magazine, Joy the Baker, The Pioneer Woman, www.eatingwell.com, Canadian Living

January 16-22, 2012

	Main	Side	Side	Notes
Monday	Lemongrass Roasted Chicken	Pasta drizzled with olive oil.		Could use some of the pan drippings for a pasta sauce too. Bari olive oil is a good option!
Tuesday	Chicken Enchiladas	Spanish Rice
Wednesday	Potato Cheddar Perogies	Pineapple-Mustard Glazed Ham with Caramelized Pineapple	Green Salad	Lettuce, grated carrots, nuts. Dressing: lemon juice from two lemons, salt, pepper, bit of honey, whisk in some olive oil.
Thursday	Bean and Green Soup	Herbs de Province Biscuits		Soup recipe will be live on Wednesday or Thursday, when the video is live! It could be fun to sub herbs for the Cheddar… or add them… or add them and use Parmesan cheese (this last choice is what I’d do).
Friday	Pumpkin Apple Soup	Crostinis		Crostinis: Slice a baguette, top with olive oil, a slice of apple a slice of cheese (Gruyere, if you have it, or Cheddar). Bake at 400F for about 10 minutes. Use whatever squash and apples you have for this soup.
Saturday	Pasta Rouge	Green Salad
Sunday	Pot Roast	Veggies	Pomegranate Salad	Use whatever is left from your box. If you want an even easier meal, use your Crock Pot!
Extras

Recipes are from De Ma Cuisine, Abundant Harvest Organics, Canadian Living, Mennonite Girls Can Cook, The Pioneer Woman, Food Network Magazine, Joy the Baker

January 9-15, 2012

	Main	Side	Side	Notes
Monday	Skillet Rosemary Chicken	with Potatoes
Tuesday	Roast Pork	Polenta	Green Salad	Top salad with: Gorgonzola, pomegranates and pears. Drizzle with (whisked) balsamic vinegar, olive oil, 1 t grainy mustard, 1 T honey or maple syrup.
Wednesday	Fusilli with Spicy Pesto	Caesar Salad		Could sub all spinach for Arugula.
Thursday	Tofu Stir-Fry with Fried Rice			Sub for veggies in your box!
Friday	Borscht	Hearty Bread
Saturday	Stuffed French Toast	Potatoes Lyonnaise
Sunday	Leeky Pizza	Spinach Salad		Pizza: Follow crust instructions. Top with olive oil, beef, gruyere or mozarella cheese, and lots of leeks! Bake. Top with arugula (if desired).
Extras	Spinach and Potato Breakfast Hash			This looked good… So, I’ll share, in case you need a breakfast idea, or something to do with any leftover spinach and potatoes.

Recipes are from De Ma Cuisine, Abundant Harvest Organics, Joy the Baker, Food Network Magazine, The Pioneer Woman

January 2-8, 2012 Happy New Year!

	Main	Side	Side	Notes
Monday	Roast Beef Sandwiches with Arugula and Horseradish	Apple and Spinach Wilted Salad
Tuesday	Spinach Risotto Stuffed Roasted Squash	Sheila’s Chicken Parmesan		To roast squash: halve, seed, drizzle with olive oil, place cut side down on a rimmed baking sheet. Bake at 350F for 60 to 90 minutes, or until flesh is tender. Omit the basil in risotto if desired, since it’s not in season… you could add a bit dried.
Wednesday	Beef Stew	Cheddar Biscuits		Use leftover roast beef. Use: potatoes, turnip, carrots, rutabagas, butternut squash… just to name a few.
Thursday	Swiss Chard Wraps	Whole Wheat Garlic Knots		(Small box: use Collard Greens) Use leftover chicken and risotto to stuff chard.
Friday	Butternut Squash Pasta Carbonara	Green Salad with walnuts, pears, pomegranates and an olive oil and vinegar dressing.		(Small box: use Acorn Squash) For how to, see This Week’s Feast!
Saturday	Lavender Chicken	Roasted Potatoes and Carrots		Could omit cheese in salad, since it’s already pared with Mac and Cheese.
Sunday	Vegetable Soup	Parmesan Cheese Toasts		Add whatever veggies you’ve got leftover from the week. It would be great chunky, or pureed. Toasts: thinly slice hearty bread and top with parmesan cheese (could drizzle with olive oil before cheese, if desired). Broil, or toast for 3-5 minutes. Serve alongside soup, or on top.

Recipes are from De Ma Cuisine, Abundant Harvest Organics, Joy the Baker, Food Network Magazine

December 12-18, 2011

	Main	Side	Side	Notes
Monday	Mashed Potato Soup	Pear and Gruyère Crostinis		Crostinis: drizzle sliced bread with olive oil, top with thinly sliced pear, and Gruyère. Bake at 400F for about 10 minutes, until cheese is melted.
Tuesday	Roasted Chicken	Hearty Spinach Salad		You could use your mint to make Mint Chocolate Brownies for dessert!
Wednesday	Pan Seared T-Bone Steak	Scalloped Rutabagas	Wilted Greens	Rutabagas: Go all the way to the end of the post!
Thursday	Maple Glazed Salmon	Risotto	Acorn Squash with Rosemary and Brown Sugar	(Large boxes: use Kabocha squash)
Friday	Burgers	Sweet Potato Fries		You could add some chili powder, sweet/smoky paprika to the fries.
Saturday	Healthy Mac and Cheese	Green Salad with Roasted Pears		Could omit cheese in salad, since it’s already pared with Mac and Cheese. (Mac and Cheese recipe link will be live Monday Dec 19th!)
Sunday	Minestrone Soup	Rustic Bread

Recipes are from De Ma Cuisine, Food Network Magazine, http://www.myrecipes.com/, Abundant Harvest Organics, The Pioneer Woman.

December 5-11, 2011

	Main	Side	Side	Notes
Monday	Oven-Fried Chicken	Collard Greens	Honey Roasted Carrots
Tuesday	Pasta Vert	Apple, Radish and Radicchio Salad	Crusty Bread	Use the apples in your box, even if they’re not Granny Smith. (Pasta Vert link coming soon.)
Wednesday	Pork Chops with Leeks in Mustard Sauce	Butternut Squash, Rosemary and Blue Cheese Risotto		Baked Apples with Cinnamon and Raisins for dessert.
Thursday	Pot Roast	Mashed Potatoes	Roasted Butternut Squash and Arugula Salad	Go all the way to the end of the blog post for carrots. With leftover mashed potatoes: Either wait until next week, there will be something to do with them on the menu (pop ‘em into the freezer, they’ll be fine). Or, make these amazing rolls, or make a really huge batch and DO BOTH!!
Friday	“Fancy Pizza”	Green salad with Pears and Nuts with a balsamic vinaigrette dressing
Saturday	Tofu-Vegetable Stir Fry	Pasta or Rice		Leftovers meal! Use up veggies (even the radishes and greens!!) that you won’t need before you get your next box in a simple stir fry. If you have leftover pasta from Tuesday, heat it up then give it a quick fry in a pan (frying is optional), or extra rice from Wednesday, use it tonight!
Sunday	Stuffed Pepper Stoup	Caesar Salad		If you still have any green peppers from last week’s box, use those. Or, you could substitute spinach or other greens and grated carrots.

Recipes are from De Ma Cuisine, Rachael Ray, Food Network Magazine, The Pioneer Woman, Bon Appetite, http://www.myrecipes.com/.

November 28 – Dec 3, 2011

	Main	Side	Side	Notes
Monday	Roast Beef	Roasted Butternut Squash	Wilted Spinach and Radicchio Salad	To roast squash: halve and remove seeds, peel and cube, drizzle with olive oil, salt, pepper, nutmeg and chili powder. Place on a baking sheet. Bake at 350F for 30-60 minutes (or until pieces are tender), flipping once. Roast Beef: Omit mushrooms and don’t make gravy (but save the pan drippings for another time).
Tuesday	Potato and Spinach Hash	Wheat Toast	Ham (opt.)	Use the potatoes that are in the box, cut in thin-ish slices and halved or quartered. Use spinach instead of swiss chard.
Wednesday	Sesame Chicken Satay	Coleslaw Stir Fry		Stir Fry: In a hot pan, add olive oil. Add apple, cabbage, radicchio, onion and carrot. Cook for a few minutes until tender-crisp. Top with soy sauce. Top with chicken.
Thursday	Beef Stew	Crusty Bread		Use leftovers from Monday’s Roast!
Friday	Radicchio and Egg Pizza			Top this delicious pizza with: kale, radicchio, gruyere and walnuts (and eggs of course).
Saturday	Eggplant Paninis	Shoestring Fries	Spinach Salad
Sunday	Spicy Turkey Chili	Cornbread

Recipes are from De Ma Cuisine, Joy the Baker, Food Network Magazine, http://www.myrecipes.com/, Bon Appetite, The Pioneer Woman.

November 14-20, 2011

	Main	Side	Side	Notes
Monday	Sage Rubbed Pork Chops	Mashed Potatoes	Warm Apple Slaw	The slaw is a great way to use up any of last week’s leftover Napa Cabbage! Use the Fuji apples that are in your box! I use milk instead of cream and olive oil instead of butter in mashed potatoes. Makes them a little bit healthier!
Tuesday	Spicy Stir Fried Chicken with Greens and Peanuts	Yummy (Yu) Choy Salad	Brown Rice	Serve over rice unless you prefer pasta. Use Yu Choy Sum instead of Bok Choy in salad.
Wednesday	Fusilli with Spinach-Nut Pesto	No-Knead Whole Wheat Rolls	Arugula Salad	Instead of tomatoes, try sauteed broccoli in the pasta.
Thursday	Roasted Chicken	Roasted Sweet Potatoes, Persimmons and Watermelon Radish	Roasted Broccoli and Onions
Friday	Beef and Arugula Flatbread Pizza	Pomegranate, (Apple) and Arugula Salad		Pizza: Instead of mushrooms, top with beef. After it’s baked, top with arugula. If this is too much arugula for one meal, use regular lettuce!
Saturday	Breakfast for Dinner! Apple Pancakes	Ham and Spinach Hash with Fried Eggs
Sunday	Borscht	No-knead Peasant Bread

Recipes are from De Ma Cuisine, Food Network Magazine, Bon Appetite, Abundant Harvest Organics, The Pioneer Woman, Vegetarian Times, http://www.myrecipes.com/.

November 7-13, 2011

	Main	Side	Side	Notes
Monday	Spinach and Kale Salad with a Fried Egg on Top			Add kale and any other veggies to this salad. Omit bacon if desired. Fry an egg per person and serve the salad topped with the egg.
Tuesday	Eggplant Parmesan	Fettuccine Alfredo	Caesar Salad	Melon for dessert! I’d add garlic to the Fettuccine.
Wednesday	Tofu Stirfry with Fried Rice	Napa Slaw		Daikon radish, summer squash, green beans, garlic, napa cabbage, kale in Stir Fry (use any or all!) If you don’t have the Oyster sauce for the Stir Fry, visit this site for some substitution options. Slaw: use kale instead of watercress if you’d like.
Thursday	Minestrone Soup	Havarti Crostinis		Crostinis: Thinly slice a baguette, drizzle with olive oil, top with havarti (or whatever cheese you have in the fridge) and fresh dill. Bake at 400F for about 10 minutes, or until cheese is melted and bread is crispy. Minestroni will be featured on this week’s Rachel O’s Cooking Show!
Friday	Stuffed Squash with Herbed Goat Cheese	Warm Green Bean Salad with Shallots and Mustard		Use whatever winter squash you have in place of the Acorn squash.
Saturday	Burgers	Shoestring Fries	Caramelized Onions to top burgers	Burger and fries recipe is at the bottom of the post. Onions: Cook sliced onions in a dry pan with a good drizzle of honey, until caramelized.
Sunday	Persimmon Soup topped with Bacon	Feta Flatbread		Try the recipe using persimmons instead of squash. You could roast the persimmons or if they’re soft and ripe, scoop out the flesh. I’m going to try this and if it works, I’ll post the recipe on my blog. Flatbread: top with feta instead of listed ingredients. Could also top soup with crispy pan fried onions. For dessert: Persimmon Cookies

Recipes are from De Ma Cuisine, Food Network Magazine, Vegetarian Times, De Ma Cuisine, The Pioneer Woman, and Serious Eats.

October 25, 2011

	Main	Side	Side	Notes
Monday	Linguine with Almond Pesto and Beans	Caprese Salad	Garlic Bread
Tuesday	Perfect Pot Roast	Anniversary Salad	Roasted Green Beans	Salad: lettuce, Gorgonzola cheese, pomegranite seeds, tomato, with a creamy dressing. Green Beans: On baking sheet, drizzle with olive oil, salt and pepper. Bake at 450F for 10-20 minutes (or until beans are crispy, but still tender). Melon for dessert (could wrap in Prosciutto)
Wednesday	Winter Squash and Persimmon Soup	Drop Biscuits with Green Onions		In soup, try substituting some of the squash for persimmon. For a bit of a kick, add Anaheim Chilies to drop biscuits (small box only).
Thursday	Maple Glazed Pork Chops	Collard Greens	Creamy Goat Cheese Polenta	Could use regular bacon instead of Canadian Bacon for greens.
Friday	Baked Halibut with Wine and Herbs	Rice Pilaf	Sauteed Baby Squash with Basil and Feta
Saturday	Stuffed Peppers	Goat Cheese and Roasted Tomato Crostinis	Baked Swiss Chard	Baked Swiss Chard: Wash and dry chard. Toss with olive oil, salt and pepper. Lay on baking sheet. Bake at 450F for about 10 minutes (or until slightly crispy). Could add lentils to stuffed peppers.
Sunday	Chicken Pot Pie	Green Salad		For dessert: Persimmon Cookies

Recipes are from De Ma Cuisine, Food Network Magazine, The Pioneer Woman, Food.com, and MyRecipes.Com.

October 11, 2011

	Main	Side	Side	Notes
Monday	Crock Pot (Roasted) Chicken	Spinach, Pear and Chicken Salad		Use the chicken bones and skin to make chicken stock.
Tuesday	Turkey and Vegetable Chow Fun	Garlicky Bok Choy		Could substitute or add: bell peppers, squash, broccoli, cauliflower, carrots.
Wednesday	Broccoli Cheddar Soup	Apple and Rosemary Crostinis (Instead of grilling, I would bake in the oven at 400F for 10 minutes, or until the cheese is melted.)		Use Monday’s stock for soup. Make homemade bread for the crostinis, if you want to be adventurous!
Thursday	Skirt Steak with Roasted Root Vegetables*	Green Polenta**		Substitute/Add: Turnip, carrot, cauliflower, broccoli, squash. *Spinach instead of Kale.
Friday	Balsamic-Glazed Salmon	Fresh Tomato Risotto	Wilted Spinach Salad with Balsamic- Honey Vinaigrette
Saturday	3 Bean Chili	Cheddar Black Pepper Biscuits
Sunday	Shepherd’s Pie	Green Salad*		*Use lettuce that comes in AHO box. Can add tomato, cucumber and any other veggies from box.

Recipes are from De Ma Cuisine, Food Network Magazine, Joy the Baker, and MyRecipes.Com.

Why I plan!

I’ve been an Abundant Harvest Organics subscriber since 2007. I love almost everything to do with food and am passionate about eating healthy, while eating well. A few years ago I combined two things that I love: planning menus and Abundant Harvest, which made for a very happy me. We were eating better, healthier, more well balanced meals. Since I knew what I was cooking each day, I could plan my grocery list accordingly, and avoid going to the store multiple times during the week. This saved time, money and headaches.

I want to share part of that with you. I know it can be intimidating to get the box of produce and not know what to do with the contents. The newsletter that comes along with the box is great. It provides many helpful tips. There are also recipes on the Abundant Harvest Organics website. I don’t mean to take away from these resources, but simply to add to them. Every week I will be posting a menu featuring most of the contents in the Abundant Harvest box. I hope this will help you to venture out and try new things, or to try something familiar in a different way. Each week, one of the dishes will be featured on A Cooking Show with Rachel O – This Week’s Feast. Have a look and you can learn how to try something new!

If this isn’t enough for you, and you would prefer a customized menu, tailored to your specific needs/wants (dietary restrictions are always a fun challenge for me) I offer them through De Ma Cuisine for a reasonable price.

Happy cooking, happy eating!

Rachel

P.S. If you use this menu, please do me a favor and let me know and leave a comment. Thanks!

Please note: I work as an Independent Contractor with Abundant Harvest Organics. I believe in them, and whether or not I was being compensated monetarily or with produce, I would endorse them and what they do. I work with them and post about them because I love their produce and the organization and want as many people as possible to know about them and use their produce with ease.