A menu planning thread ... our box from Riverford this week had potaoes, carros, onions, fennel, butternut squash, black kale, radicchio, and sweet corn. We also had some broccoli ... let the planning commence.

We almost always do a simple pasta each week. This time rather than use something in the sauce, I wilted down the black kale with shrimp, capers, and garlic in olive oil. Pasta with a simple red sauce, topped with homemade cheese. (1/4)


I made a medieval inspired erbolat using puff-pastry, the broccoli stems (run through the food processor), some bacon, and eggs lightly beaten with a little cream. Probably an onion, too.

I'm getting my hummus variations dialed in. This version was roasted butternut squash, chickpea (gram) flour, olive oil, cumin, salt, lemon juice, tahini, and a few red pepper flakes. The squash seeds were toasted and put on top. Homemade pita bread to go with (fun and easy). Corn on the cob, too. (2/4)

Roast veggie burritos - roasted carrots, onions, and potatoes. Homemade salsa, plain yogurt, and pickled jalapenos.

the rest of the potatoes go to Syracuse style salt potatoes. I took some belly pork slices, hit them with my usual dry rub mix,and let them go low-and-slow. Broccolli florets will go in the oven for the last while to finish the meal. (3/4)

We had a guest for dinner one night, and had another pasta - onion, bacon, cream, salt, and pepper. The radicchio was cut lengthwise into thirds and cooked in a cast iron skillet with a little olive oil and a pinch of salt.

And ..

A lentil dish - lentils, the fennel, any remaining carrots and onions. I'll probably go for a Mediterranean feel with the spices, or maybe lean into paprika and give it a little heat. It's not coming for a day or two, so there's still time to decide.

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Medievalists and Medieval-adjacent. Sort-of.