Weekly plan, 11/16

Organic delivery: we cancelled it for good. This was not an easy decision, really—we have been really happy with their service, and over the several years we subscribed were introduced to many veggies and fruits that were new to us, so it really expanded our horizon (and added a lot of recipes to our repitoir!)—but when we first signed up for the program it was because we were just discovering organic foods, and we lived relatively far from any store with a large selection from which to choose. Now that the rest of the world seems to have discovered organic along with us we can find a pretty good selection of organics at our local Meijer, not to mention that we are within a reasonable driving distance of our own farmers' market, the market in Ann Arbor, and a number of specialty stores, both local and not, and the allure of having the flexibility to decide what to cook with and when is too enticing to avoid any longer. I would not hestitate the recommend the Door to Door Organics service to anyone else, we just feel that we have outgrown it at this time.

Dairy delivery this week: Two 1/2 gallons of 2% milk

Monday - Leftovers! We made too much food last week, so we are still eating yummy hash and lentil soup.

Tuesday - Three cheese mostaccioli, brussels sprouts, mixed herb salad greens.

Wednesday - We're actually making bagels this morning! So for dinner we are having (turkey) bacon, egg, and cheese bagels with salad greens and carrots.

Thursday - Leftover mostaccioli, cauliflower, and kale chips.

Friday - Grilled edamame, cheese, and tomato sandwiches, and wilted red chard.

Saturday - It's a tailgate Saturday, so it will be a light pick-me-up dinner using (healthy) snacks of all sorts.

Sunday - Red lentil tostadas topped with broccoli, zucchini, summer squash, tomatoes

Other things we'll be cooking this week: bread, bagels

Grocery list - Blocks of cheddar, montery jack, and parmesan cheese, turkey bacon, mixed herb salad greens, brussles sprouts, turkey bacon, carrots, cauliflower, kale, frozen edamame, tomatoes, red chard, dried red lentils, broccoli, zucchini, summer squash. We'll also be getting starwberries, blueberries, kiwi, mangos, and oranges to spread throughout the week. Mangos are 12 for $4 at Whole Foods this week!