Not a very ambitious week, but it’s nice when only a few recipes can use up a number of our ingredients. We’ve been trying to get take out once a week to support our favorite local restaurants, so we aren’t making quite as many meals as we sometimes do. With a more manageable amount of veggies in the winter, that works for now!
- Chard tahini dip
- Elk Diane with mashed rutabaga and potatoes
- Ramen with bok choy
- Chickpea, carrot, and chicken salad
- Kale and parsley tabbouleh