I had thought I would be traveling this week, but instead I have more time to cook through this week’s veggies. Here’s what I have on the menu:

Poached Cod in Tomato Curry (using last week’s cherry tomatoes)

Stuffed Eggplant Parmesan

Stir fried tofu with broccoli

Spaghetti alla vodka with chard

One pan greek chicken with potatoes and green beans

I’m also planning to make pimento cheese and pear scones. Together with a bunch more tomatoes from our garden, the roma tomatoes will become tomato sauce that I will can for later.