Farmers Market Goods & Weekly Meal Plan

Sunday
Tomato sauce with onion and butter
Steamed broccoli with butter and chicken bouillon

Monday
Hearty veggie soup (ribollita minus the bread)
Roasted cauliflower (recipe below)
Chicken caesar

Tuesday
Leftover soup
Roasted cauliflower (recipe below)
Tagliatelle with lemon and parmesan (I didn't follow exact measurements. Just used lots of lemon juice and zest, parmesan, olive oil and pepper with fresh fettuccine noodles. YUM!)

Wednesday
Chicken enchiladas
Cumin black beans
Kale Chips

Thursday
Crisp Black Bean Tacos with Feta and Cabbage Slaw (using leftover black beans)

Friday
Dinner out



Roasted Cauliflower

1 head cauliflower, cut into large bite size florets
1/4 cup olive oil
kosher salt
freshly ground black pepper
red chili flakes
5 or 6 cloves garlic, chopped
juice from 1/2 or 1 lemon

Preheat oven to 450.

Toss cauliflower with olive oil, salt, pepper and red chili flakes. Transfer to a baking sheet and bake for 7 minutes. Meanwhile, chop garlic and soak in olive oil. Stir cauliflower and bake for 7 more minutes. Stir in garlic and extra olive oil. Bake for 5-7 minutes. You want to roast the cauliflower and add the garlic at the end so the garlic doesn't burn. Remove and toss with lemon juice (start with half and add more to taste).