My Yummy Local Life

{March 25, 2012}   3/24 farmer’s market week menu

Here’s the plan on how we are going to use our veggies that we procured this week

  • Veggie Breakfast Pizza- homemade pizza dough base; 1.5 small heads of broccoli, 2 potatoes worth of hashbrowns, 6 asparagus stalks chopped small- spread evenly over dough; 1 ball fo mozzerella diced and spread evenly over veggies; 6 eggs scrambled and poured over the pizza; bake at 375F for around 30 minutes until dough is crispy and eggs are set; wait about 10 minutes before slicing
  • Asparagus and shitake mushroom risotto with asparagus fries
  • Asparagus and mushroom bread pudding
  • Vegetarian Pad Thai with home grown mung bean sprouts
  • Stir Fry with tofu and rice, which will probably include broccoli, onion and bell pepper
  • Spinach Pasta with spring onions
  • Kale Chips for Snacking
  • Refried bean quesadillas (beans leftover from last weeks fajitas)

What are you making with local ingredients this week?

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