With Thanksgiving just around the corner, and those Formula 1 drivers taking those same corners even quicker, it’s hard to think about this week’s meals. But, we must treat our bodies especially well this week considering the all the holiday feasts we have approaching fast. This is the perfect week for a Local Box delivery; avoid the crowds of F-1 visitors as well as the hoards at the grocery stores, stocking up for Thanksgiving. Considering I’ll be eating a lot of turkey for the next two weeks, I’ve stuck to mostly vegetarian recipes with the exception of the lettuce wraps, which can easily be made veggie-friendly.
Meal One: It’s not hard to understand where watermelon radishes got their name, given their surprisingly bright pink inside. While they are great to enjoy raw, I am going to at least use one in this roasted radish and carrot recipe with orange from the Greenling blog! The recipe calls for baby carrots so I will roughly chop these large ones and use their greens for a pesto. For my pesto, I am going to substitute parsley for the basil and toss it with some fresh pasta to serve alongside the roasted vegetables.
Meal Two: I always go through a few “OOOHs” when pulling out the goodies of a Local Box, and my first one went to the gorgeous buttercrunch lettuce. I will probably make a simple salad with this gorgeous lettuce, the little juliette tomatoes and this cilantro vinaigrette. BUT if I am feeling adventurous I am going to try out these lettuce wraps. Or I might just do it all.
Meal Three: Risotto has a bad rap for being difficult to make, but in reality it just requires some love and attention. I fell in love with risotto in Milan, Italy, where the specialty is saffron risotto. But this risotto recipe with butternut squash looks so good! In this recipe the squash is roasted two different ways. In the last minutes of cooking I am going to fold in about 2 cups of arugula until it wilts to add some peppery flavor.
Meal Four: And because it is the end of the week I will use my broccoli and yellow wax beans in a quick, simple, thai-inspired stir fry. If I have any other leftover vegetables, I’ll toss them in as well because everything goes well in a curry!
Enjoy your week and we will be back with Thanksgiving goodies next week!