Boston Organics, and meat questions
Apr. 16th, 2008 04:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidSmall box, one third fruit.
Given the Pesach nuttiness, I'll have to supplement this with a Russo's run. Current thoughts for Shabbat dinner include turkey with a sweet potato-walnut stuffing (also sage, onion, and mushroom), cranberry-orange something, and green beans, with baked gefilte fish to start, possibly a baked apple something to finish. I need a bit more in the veggie department (I'll be relying on leftovers as the basis for two lunches), and I'm bringing a potato-something to second day lunch, so I'll need more potatoes (five adults and four children can eat lots of potatoes!). Oh, and I need to get eggs before the holiday. I might not use them, but it would be too strange to have Pesach without any eggs at all.
As for the meat questions: I have (a) boneless breast of veal and (b) boneless chicken thighs, neither of which I've cooked before. I could treat them as generic meat, and probably end up with something acceptable, but it would be great to get suggestions for ways to make them shine (as it were. No shoe polish suggestions necessary :-). Anyone?
- a small head of cauliflower
- a pint of grape tomatoes
- four yellow onions
- a head of garlic
- three zucchini
- four sweet potatoes
- eight red-skinned potatoes (medium-large)
- two grapefruit
- two oranges
- two huge plums (I thought they were nectarines!)
Given the Pesach nuttiness, I'll have to supplement this with a Russo's run. Current thoughts for Shabbat dinner include turkey with a sweet potato-walnut stuffing (also sage, onion, and mushroom), cranberry-orange something, and green beans, with baked gefilte fish to start, possibly a baked apple something to finish. I need a bit more in the veggie department (I'll be relying on leftovers as the basis for two lunches), and I'm bringing a potato-something to second day lunch, so I'll need more potatoes (five adults and four children can eat lots of potatoes!). Oh, and I need to get eggs before the holiday. I might not use them, but it would be too strange to have Pesach without any eggs at all.
As for the meat questions: I have (a) boneless breast of veal and (b) boneless chicken thighs, neither of which I've cooked before. I could treat them as generic meat, and probably end up with something acceptable, but it would be great to get suggestions for ways to make them shine (as it were. No shoe polish suggestions necessary :-). Anyone?