October 20-26 Meals

This weeks Box contains 1 Large and 2 tiny Eggplants, 2 Bell Peppers, 3 Squash, 1lb. of Unshelled Striped Beans, 3 lbs. of Purple Sweet Potatoes, 3 Cucumbers and a variety of 10 Apples.

The White Bean and Sausage Cassoulet was a wonderful hearty meal. I am glad I threw it on the menu again last week! The Apple Stuffed Chicken was heavy on the thyme for my liking but the side dish of Butternut Squash Apple Bake was superb!

I had some zucchini left from 2 weeks ago and will make some more Zucchini Bread this week. I never made the apple muffins, most of the apples had been snacked on before the weekend! So maybe with this weeks apples I will try an apple cinnamon muffin recipe.

Wednesday, October 20- It's Mexican inspired dinner tonight. I will season ground beef with cumin and cayenne pepper, saute chopped pepper from my Box, add drained & rinsed black beans and diced tomatoes. The mixture will be served on flour tortillas and garnished with shredded cheese and sour cream.

Thursday, October 21- Thursdays are my busy hectic evenings. Therefore, my girls will dine on one of their favorites, Mac N Cheese with fresh fruit. My husband and I will eat later that evening, most likely cheeseburgers and a simple side.

Friday, October 22- Slow Cooker Turkey Breast served with potatoes and peas will be Friday's meal.
Slow Cooker Turkey Breast

• Layer the bottom of your crockpot with one chopped sweet yellow onion, 1/4 cup chicken broth, and 1/2 tbsp. minced garilc.
  
• Rub the turkey inside and out with one packet of onion soup mix, also rub some oregano, thyme, and 1/2 tbsp minced garlic on the breast.
  
• Drizzle the breast with 1 tbsp. melted butter or olive oil. Place breast on top of onions and cook on high 1 hour.
  
• Reduce to low setting and continue cooking for 7 hours.
• During the last 3 hours, add quartered potatoes and/or sweet potatoes.
  
• While breast rests before craving, turn setting to high and in a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup of liquid (chicken broth or water). Stir into crockpot, and cook uncovered for 15 minutes, or until thickened.

Saturday, October 23- I will be entertaining company over the weekend and after late day soccer games we will be dining out, most likely at Tyler's Taproom in Apex!

Sunday, October 24- My husband will be getting some marinated beef from the Meat House in Cary to grill for dinner tonight. I will serve purple sweet potato fries, caramelized onions and peppers and a fresh salad with the beef.

Monday, October 25- I never made the Lemony Roasted Veggies and Couscous last week. So I will prepare it tonight using some of the potatoes from last week's Box and I will add some pepper and eggplant to the veggie mix. I will also add some minced garlic and serve it with shrimp.

Roasted Lemony Veggies & Couscous

1/4 cup lemon juice
2 tablespoons chopped basil
1/4 cup chopped parsley
1-1/2 teaspoons salt
1 teaspoon black pepper
1/4 cup olive oil
2 large tomatoes, seeded and cut into 1-inch chunks
1 small butternut squash (about 1 pound) peeled, seeded and cut into 1-inch chunks (about 4 cups)
1 pound sweet potatoes, peeled and cut into 1-inch chunks
1 pound red-skin potatoes, peeled and cut into 1-inch chunks
1 cup baby carrots, halved
1 cup couscous

Directions
1. Heat oven to 375 degrees F. In a small bowl, stir together lemon juice, basil, parsley, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Slowly whisk in olive oil; set aside.
2. In a large bowl, combine tomatoes, squash, potatoes and carrots. Sprinkle mixture with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle with prepared lemon dressing and stir well to combine.
3. Pour vegetable mixture into a 13 x 9 x 2-inch baking dish and cover with foil. Bake at 375 degrees F for 35 minutes. Remove foil and continue to bake another 15 minutes or until vegetables are tender.
4. When there is 10 minutes bake time remaining, prepare couscous according to package directions. Remove vegetable mixture from oven and carefully stir in couscous. Serve immediately.

Tuesday, October 26- I think I'll use the yellow squash from my box to make my Squash and Zucchini Burritos. I'll look for some zucchini at the farmer's market over the weekend.