Week 48 Budget and Menu

It seems like January was just a few weeks ago–not sure how this year flew by me! Here we are at the entrance to the biggest food holidays in the U.S.–Thanksgiving, Hannukah and Christmas. What are your plans? Are you going traditional or shaking things up a bit? Are you planning a Thanksgivukah meal this year? Share!

Week 48 of this year features some great local produce and seafood. We will also celebrate Tom’s birthday with his requested collard quiche and sweet potato pound cake, which fits into our seasonal rotation of food! Our budget is helped by some carryover in our freezer. We have some swordfish that was parked in the freezer due to a previously crazy week and we are using some of the last of our canned tomato soup from last summer.

Budget [$93.27]
The Produce Box (chemical free lettuce, organic sweet potatoes, organic kale, organic beets, organic persimmons, organic arugula, apples and pears): $39.75
Farmers Market (spinach, collards, eggs): $9.00
Trader Joes (lemon, pie crust, frozen fruit, yogurt, almond milk, chia seeds, cucumber): $27.52
Whole Foods (raw cacao powder): $17.00

Menu
Wednesday–Apple, Pear and Goat Cheese Salad
Thursday–Out attending a fundraiser
Friday–Sweet Potato Kale Pasta
Saturday–Swordfish with Arugula Pesto, Braised Kale and Beet Greens
Sunday–Collard Quiche, Roasted Beets, Sweet Potato Pound Cake
Monday–Grilled Cheese and Tomato Soup
Tuesday–Pasta with Roasted Tomato Sauce

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