October 14-20: cauliflower, sweet potatoes, acorn squash, spinach, basil, collard greens, broccoli, eggs
Monday: Sauteed the collard greens and just cut up some of the sweet potato and baked it in olive oil.
Tuesday: Made a double batch of Alton Brown’s Roasted Broccoli since I liked it so much.
Wednesday: Spinach Basil Pesto, using its namesakes. Just put on pasta and froze the rest for later. Cauliflower went bad already, so had to compost it. 😦
Thursday: Acorn Squash Bisque using its namesake. I see all these recipes for acorn squash now, that it can be made into pie!! or ravioli or baked in sugar….I need more acorn squash!
Friday: Roasted Acorn Squash with Spinach and Gruyere using its namesakes.