Meals for the Week, Feb 14-20

Sorry we missed last week–too much going on. We’re also in a break between seasons for the CSA, so no CSA until March. I guess that lets us revisit some old favorite sites and back off on how in the heck am I going to use daikon–though I must say the cheddar bacon daikon fries are really good. I’ll try to keep up the veggie content. That’s one thing we had noticed withe the CSA–when you plan meals around the veggies you have, you end up with more veggies in you meals than when you add them in to try and round out the meal.

  1. Mini Fennel And Prawn Spring Rolls
  2. Skillet Chicken Tamale Pie
  3. Sausage, Kale  and Mushroom Galette
  4. Broccoli and Beef 
  5. Gnocchi with Bacon and Escarole

Meals for the Week, Jan 31 – Feb 6

No CSA photo this week, but quite a collection of veggies: Carrots, beets, daikon, rutabaga, chives, butter and romaine lettuce, red choy, sweet potatoes, collards, kohlrabi, spinach and a flower. We also still have some dill, kale and cabbage left over from previous weeks.

  1. Cabbage Bierocks, adding carrots and other veggies?
  2. Skillet Sausage and Kale Pesto Pizzas
  3. Vietnamese Slow Cooker Chicken with Bok Choy [and Collards]
  4. Roasted carrots, sweet potatoes, beets and kohlrabi with BBQ Sausages
  5. Ham and Beet Greens Quiche with Cheddar and Parmesan
  6. Daikon Fries with Cheddar and Bacon and Salads

Meals for the Week, Jan 25-30

CSA-Jan23Just back from a weekend of camping and a crazy week ahead, but we’ll figure out some meals here to use this week’s CSA portion: sweet potatoes, rutabagas, carrots, daikon, scallions, lettuce, collards, dill, broccoli and spinach.

  1. Carrot Soup with Dill and parmesan toast and Salad
  2. Chicken, Broccoli and Mushroom Stir Fry with Daikon Miso Soup
  3. Warm Spinach Salad with Fried Egg and [Sweet] Potatoes and Rutabaga Custard Pie for desert
  4. Pasta with Italian Sausage and Collard Greens

Meals for the Week, Jan 17-23

CSA_Jan16A bit of a crazy week with evening meetings coming up, but a nice long weekend ahead first, so hopefully there’s a good balance of quick and easy and somewhat more involved meals here. The CSA this week included: sweet potatoes, carrots, scallions, beets, mint, rutabagas, collards, parsley and lettuce.

  1. With all the parsley we have some Quinoa Tabbouleh with Burgers with Feta-Yogurt Sauce and Mint
  2. Beet, Bacon and Goat Cheese Pizza
  3. Lemony Carrot and Cauliflower Soup with grilled cheese sandwiches
  4. Orzo with Caramelized Fall Vegetables
  5. A salad with: Lettuce, sautéed ham cubes, oranges. An cornbread
  6. Crab sushi

Meals for the Week, Jan 10-16

CSA_Jan9The CSA has started back up with a great collection of veggies: lettuce, parsley, beets,  turnips, rutabaga’s broccoli (1 regular and 1 Chinese), kale, cauliflower, cabbage and sweet potatoes.

One thing we’ve noticed in the past couple of months, and realized again during the CSA break, is that the CSA has us eating a lot more veggies. They tend to end up much more prominent on the dinner plate than they do when I look for recipes that look good and then throw on a veggie to make a meal.

  1. Rutabaga with Caramelized Onions and Apples, adding sausage with Beet Greens
  2. Pasta with Roasted Cauliflower, [Broccoli], Parsley and Breadcrumbs
  3. Garlicky Mushrooms and Kale, I think going with the non-vegan suggestions of topping with a poached egg and side of cheesy polenta
  4. Autumn Chop Salad with Roasted Beets, Sweet Potatoes and Apples
  5. A simplified version of Cuban Chicken and Black Bean Quinoa Bowls
  6. 30-minute Healthy Kickin’ Cajun Chicken and Rice

And for one breakfast this weekend:

Egg, Arugula and Herb Tertine

Meals for the Week, Jan 3-9 is 4 years old this week! While it’s still a small site, MealsWeLike has worked well for meal planning and organizing our families favorite recipes. Happy New Year and here’s to another great year of yummy food!

No CSA pickup again this week.

  1. Crockpot Beef and Barley Soup
  2. Arugula, Turkey, Blueberry and Mozzarella Panini, along the lines of this, inspired by a sandwich from Soup To Nuts food truck, with roasted broccoli
  3. Buffalo chicken pizza
  4. Gnocchi and Swiss Chard
  5. Make your own burrito night with Chipotle Corn Soup

Chicken Carnitas Daikon Tacos

Chicken Carnitas Daikon TacosTrying new recipes is really the main purpose of this blog. Every week, I rummage around the web looking for new recipes for our meals. Sometimes we find a recipe that we use over and over, though even the most repeated of our recipes has only been re-used 4 times. I am constantly amazed by the variety of recipes out there, and that we’re closing in on 4 years of menus and there’s always more recipes to try.

When we find one that turns out well, I’ll make a note of it, perhaps snap a photo and, for some really great ones, write up the recipe, especially if I’ve modified it a bit. This recipe is one that I almost skipped over because the original is a pdf file (often problematic) and is written to make 48 tacos by a chef at a restaurant–all flags that this could go badly in my hands. But what we ended up with was so delicious that it had to be written up! The flavors and textures were amazing! The recipe below is probably a poor rendition of Richard Sandoval’s Duck Carnitas Daikon Tacos, but wow, they are delicious!

I simplified this a lot–perhaps too much?? Be sure to look at the original recipe and follow it where you want. I am sure duck would be delicious, and I’m not sure what Peking duck is, but sounds like it’s kind of orange-flavored, so I opted for chicken thighs and brushing with marmalade since we had some. You could steep the sauce overnight, but hadn’t read that part and it was fine without it, plus we used ground coriander, and finally grated orange zest, so no need to remove the solids.

Anyway, enjoy and let me know if you try it. I am sure we will do them again and I’ll update the recipe and add some more photos–this was a cell phone shot taken at the table when we realized just how delicious these were.

Chicken Carnitas Daikon Tacos
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 8 Boneless/skinless chicken thighs
  • ¼ Cup Orange marmalade
  • ½ Daikon sliced thin (~1/8 in) on a mandolin (probably even less--a few slices per taco is good)
  • 1 Green apple, sliced thin
  • Orange Coriander Sauce, below
  • Curry Aioli, below
  • ¼ Cup Cilantro, chopped
Orange Coriander Sauce
  • ½ Cup Sugar
  • ½ Cup Water
  • Zest of 1 Orange
  • ½ tsp. ground corriander
  • ¼ cup Sweet Chili sauce
  • 1 Orange, cut the peal off, slice and remove seeds
  • 1 Tbs Corn starch
  • 1 Tbs water
Curry Aioli
  • 1 Tbs Curry powder
  • 1 Tbs Turmeric
  • 1 Tbs White balsamic vinegar
  • ½ Tbs Lemon juice
  • 1 Tbs Honey
  • ¼ Cup Mayonnaise
  1. Barbecue the chicken thighs, brushing with the marmalade in the last 5 minutes or so.
  2. Slice the daikon and apple with a mandolin
Orange Coriander Sauce
  1. Bring the sugar and water to a boil
  2. Stir in the orange zest and coriander powder
  3. Add the hot sauce and orange segments
  4. Make a slurry with the corn starch and water
  5. Add cornstarch slurry to the sauce and simmer until thickened
  6. Keep warm
Curry Aioli
  1. Combine all the ingredients and mix well.
  1. On a tortilla, place a few pieces of daikon and then apple.
  2. Add half a chicken thigh.
  3. Top with Orange Coriander sauce
  4. Top with Curry Aioli
  5. Sprinkle with cilantro
  6. Serve warm