Meal Plans are Back!

In an effort to post more frequently and help out friends who have recently joined Urban Acres (co-op style produce we've been getting for over a year now), I will be posting meals plans that utilize our lovely and fresh local organic produce. The meals plans are *mostly* Paleo and will typically include 5-6 days of the week as our weekend plans change frequently. I'd love to hear feedback on what you've tried, particularly if it's a new vegetable for you!

Produce	Recipe
Mustard Greens	Mustard Greens with Bacon
Beet Greens	Buttered Beets and Green with Dijon
Beets	Buttered Beets and Green with Dijon
Kale	Green Smoothie (Blendtec)
Lettuce	Salad
Broccoli	Chili-Garlic Roasted Broccoli
Daikon Radish	Spicy Radish Salad
Apples	Snacks
Oranges	Snacks
Grapefruit	Snacks
Celery	Snacks

Breakdown for the week:

	Monday	Tuesday	Wednesday	Thursday	Friday
Breakfast	Eggs & Veggies	Eggs & Veggies	Eggs & Veggies	Eggs & Veggies	Eggs & Veggies
Snack	Carrots & Hummus	Carrots & Hummus	Carrots & Hummus	Carrots & Hummus	Carrots & Hummus
Lunch	Quinoa and Veggies	Quinoa and Veggies	Quinoa and Veggies	Quinoa and Veggies	Quinoa and Veggies
Snack	Almonds & Fruit	Almonds & Fruit	Almonds & Fruit	Almonds & Fruit	Almonds & Fruit
Dinner	Goat with Rice and Salad	Goat with Rice and Salad	Goat with Rice and Mustard Greens	Roasted Chicken with Beets	Roasted Chicken with Beets

As you may have noticed, we are creatures of habit and eat much of the same foods on a daily basis. This is mainly do to the ease created in knowing what we are going to prepare when life is hectic and lunches need to be made. 

Also, you may have noticed the Goat recipe included in this week's plan. Well, long story short, our dear neighbors often gift us with yummy food which occasionally means Ziploc bags of goat meat. Since we have over 7 pounds of goat meat in our freezer currently, I am preparing a crock pot dish this week that utilizes some of the meat. 

Lastly, the "veggies" we eat for breakfast and lunches are typically from a bag of organic frozen vegetables from Costco, mixed or stir-fry.

Colorful Kale Salad

This recipe is my version of a recipe from the Whole Foods app. It is mostly "my" version because we went grocery shopping half an hour before the grocery store closed on a Sunday and couldn't purchase many of the original recipe's ingredients (whoops!). Oh, this makes a TON of salad so you may want to half the recipe if you aren't so sure about kale yet.

1 bunch of dinosaur kale, stems removed and leaves coarsely chopped

1 small head of red cabbage, shredded

2 navel oranges, segmented and coarsely chopped

1/4 cup dijon mustard

1/4 fresh orange juice

1/4 cup balsamic vinegar

salt and black pepper to taste

In a large bowl, combine kale, cabbage, and oranges. In a small bowl, combine mustard, orange juice, and balsamic vinegar. Add mustard mix to kale mix and salt and pepper to taste. Cover and keep refrigerated for up to 3-4 days (depending on age of kale and cabbage).