We have just two weeks before we start school and I have a list of things to do a mile long. This week, one of my goals to to preserve more of our kale crop which has been especially good this year. I have been dehydrating and making kale powder (dried and then powdered in my food processor) to sprinkle in eggs, soups, sauces, etc., and plan to do a little more. I'm also going to freeze some for vegetable and bean soups that we love so much during the fall and winter. Just blanch washed leaves for about 2 minutes, remove and place leaves in cold water, drain well, chop, and place in marked freezer containers.
Dinner:
Monday
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Tuesday
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Simple summer succotash; salad with basil-dijon vinaigrette |
Wednesday
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Bacon, kale, & zucchini omelets; blueberry muffins |
Thursday
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No-Noodle Sausage & Sour Cream Bake; sautéed carrot/kale/zucchini
medley; salad
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Friday
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Saturday
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Chicken Parmesan* with pasta; Caesar salad |
Sunday
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Family potluck (bringing pasta salad*)
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