Sunday: Kale, White Bean & Pasta Soup
Monday: Grilled Salmon with Roasted Rapini & Tomatoes (DIY)  
Tuesday: Chicken & Asparagus with Melted Gruyere
Wednesday:    Leftovers: Soup
Thursday: Leftovers: Chicken & Asparagus
Friday: Leftovers: Frozen Vegetarian Cassoulet from February 5th menu
Saturday: Eat Out: Dave’s in town from L.A.

Friends of ours were heading out on vacation this week, so they graciously offered us their CSA box in their absence…which means I have a great box full of veggies just daring me to let them go bad before I figure out what to do with them!  And as with most CSA boxes, there’s a few random ones in there that I don’t buy very often, namely turnips and fava beans.  But I’m up for the challenge, so here goes…

I’m thinking the fava beans will turn into lunch this weekend…just simply sauteed in butter and salt & pepper alongside some grilled chicken or something.  But for the turnips I had to do a bit of research to find a recipe that would use that and the Red Russian Kale that was also in the box and already looking a bit sad.  So I went to where you an enter in whatever ingredients you have on hand and pull up recipes that use them.  Genius!  This Kale, White Bean & Pasta Soup is what I found…it’s a bit wintery for May, but it looks pretty good.

Monday’s an old standby…if you’ve never made our favorite side veggie of roasted rapini & tomatoes before here is how we do it.  Trust me, it’s delicious!  The Chicken & Asparagus dish is one we’ve made before from our Eating Well in Season cookbook…simple, seasonal and delicious.  We’ll either serve it with a side salad or brown rice depending on how hungry we are.

Christian’s good friend Dave is in town on Friday & Saturday so while they have a boys night out on Friday I’ll pull some yummy leftovers out of the freezer and then we’ll all go out to dinner on Saturday.  Fun weekend ahead!