Whatchoo cookin' this week? Here's what I got:
[* indicates locally sourced/grown wherever possible]
- Monday—Clean Out the Fridge night aka You Don't Want To Know
- Tuesday—Whole wheat penne pasta salad with apple*, chicken*, and arugula*. Ricotta gnocchi! See below!
- Wednesday—Multi-bean chili (with pastured beef*), baked tortilla chips, yogurt from our sheep*, salad*
- Thursday—Seared scallops, brown rice*, stir-fried veggies*
- Friday—Family Movie Night (usually take-out)
- Saturday—not sure yet
- Sunday—Spaghetti and turkey meatballs, farmer's market salad*
Oh! And a question. We received sheeps' milk ricotta from the dairy and we have about a pint left. I'd like to know what you'd do with it, but I have a big caveat: it can't be used in lasagne or to stuff pasta. I have a "thing" about ricotta used in stuffed or layered pasta dishes. Blerf. (But strangely, in the sauce itself might be fine.) I've already done it sweet with honey and nuts, but worry I am going to run out of ideas and the ricotta will go bad.
