It's only mid-May but we are already eating so much closer to home. My dissertation is due to my committee this weekend so Geoff has been preparing our meals over the past few days - thanks Geoff! He made a chard lasagna for dinner tonight and it was delicious....al dente noodle tucked between creamy layers of ricotta cheese, chard, mushrooms, and tomato sauce. Caroline loved the lasagna...though she kept calling it "pizza!" I will be packing the leftovers for her lunch tomorrow. Geoff used the chard we bought from Pooh (Oswosso Organics) at the farmers' market on Saturday, tomato sauce we canned last summer and Vita Spelt whole gain spelt lasagna noodles made by Purity Foods, a Michigan food company. Spelt noodles tend to be too sticky and chewy for my tastes but they worked well in the lasagna. The recipe? Mark Bittman's Vegetarian Lasagna.
Caroline's Lunchbox Menu, May 13: Breakfast - French toast (Flying Goat Farm eggs), rhubarb-raisin compote; Lunch - vegetarian lasagna; Snacks - parsnips (Wildflower Eco Farm), blueberries (frozen, Walton Orchards)
Childcare Center Menu, May 13: Breakfast - French toast sticks, peaches; Lunch - spinach lasagna, mixed vegetables, honeydew; Snacks - sweet potatoes, watermelon
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