Cook 90 2020

February 26 menu:

Breakfast: no-fat Greek yogourt with banana, kiwi, pineapple, & cacao nibs
Lunch: Tuna Salad with tomato and mixed greens, wrapped in a whole wheat tortilla; hard-boiled egg; avocado; wedge of Red Devil cheese; pear
Dinner: Yu Choy and Potato Pie (based on Kale and Potato Pie recipe courtesy of Fremen and Fremen's partner); Stir-fried Okra with Tomatoes and Sweet Corn (recipe coming soon)


Day 14 of 29 - Vegetables to Date: 40

artichoke
arugula
asparagus
avocado (haas, bruce)
basil
beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts)
beetroot
bell pepper (sweet red, sweet green, sweet yellow, jalepeño)
bok choy
carrots
cauliflower
chard (rainbow)
chickpeas
chicory (radicchio, Belgian endive, frisee)
collard greens
corn (sweet corn/maize)
cucumber
daikon
dandelion greens
gai lan
garlic
jicama
kale
lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
mint
mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
mustard greens (mizuna)
okra
onion (red, yellow, scallions, shallots)
parsley
peas (sprouts)
potato (red-skinned, blue, gold)
radish
rapini
rutabaga
spinach
tatsoi
tomato
yu choy
zucchini

February 27 menu:

Breakfast: Oatmeal Banana Pancakes with raspberries, blueberries, kiwi, and almonds
Lunch: Yu Choy and Potato Pie, salad of: mixed greens, tomato, hard-boiled egg, avocado, bell peppers, scallions, pumpkin seeds, sunflower seeds, hemp nut hearts, and nutritional yeast, with an avocado oil + balsamic vinaigrette
Dinner: Kung Pao Chicken with whole grain basmati

(more recipes coming soon)


Day 15 of 29 - Vegetables to Date: 41

artichoke
arugula
asparagus
avocado (haas, bruce)
basil
beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts)
beetroot
bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
bok choy
broccoli
carrots
cauliflower
chard (rainbow)
chickpeas
chicory (radicchio, Belgian endive, frisee)
collard greens
corn (sweet corn/maize)
cucumber
daikon
dandelion greens
gai lan
garlic
jicama
kale
lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
mint
mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
mustard greens (mizuna)
okra
onion (red, yellow, scallions, shallots)
parsley
peas (sprouts)
potato (red-skinned, blue, gold)
radish
rapini
rutabaga
spinach
tatsoi
tomato
yu choy
zucchini

February 28 menu:

Breakfast: Oatmeal Banana Pancakes with raspberries, blueberries, and walnuts
Lunch: salad of: mixed greens, hard-boiled egg, avocado, strawberries, blueberries, chives, feta, almonds, quinoa, and nutritional yeast, with an olive oil + balsamic vinaigrette; wedge of Red Devil cheese
Dinner: Stir-fried Okra with Tomatoes and Sweet Corn with shrimp and whole grain basmati

(more recipes coming soon)


Day 16 of 29 - Vegetables to Date: 41

artichoke
arugula
asparagus
avocado (haas, bruce)
basil
beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts)
beetroot
bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
bok choy
broccoli
carrots
cauliflower
chard (rainbow)
chickpeas
chicory (radicchio, Belgian endive, frisee)
collard greens
corn (sweet corn/maize)
cucumber
daikon
dandelion greens
gai lan
garlic
jicama
kale
lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
mint
mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
mustard greens (mizuna)
okra
onion (red, yellow, scallions, shallots)
parsley
peas (sprouts)
potato (red-skinned, blue, gold)
radish
rapini
rutabaga
spinach
tatsoi
tomato
yu choy
zucchini

February 29 menu:

Breakfast: chocolate Chia Pudding with raspberries, blueberries, banana, and hazelnuts
Lunch: salad of: mixed greens, hard-boiled egg, avocado, tomato, chives, hemp hearts, and nutritional yeast, with an avocado oil + balsamic vinaigrette; wedge of Red Devil cheese; Tuna Salad wrapped in a whole wheat tortilla
Dinner: Yu Choy and Potato Pie; Shrimp & Mushroom Egg Foo Young; Hot Potato & Rutabaga Salad; Gai Lan with Ginger Garlic Sauce


Day 17 of 29 - Vegetables to Date: 41

artichoke
arugula
asparagus
avocado (haas, bruce)
basil
beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts)
beetroot
bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
bok choy
broccoli
carrots
cauliflower
chard (rainbow)
chickpeas
chicory (radicchio, Belgian endive, frisee)
collard greens
corn (sweet corn/maize)
cucumber
daikon
dandelion greens
gai lan
garlic
jicama
kale
lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
mint
mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
mustard greens (mizuna)
okra
onion (red, yellow, scallions, shallots)
parsley
peas (sprouts)
potato (red-skinned, blue, gold)
radish
rapini
rutabaga
spinach
tatsoi
tomato
yu choy
zucchini

I love the vegetable list, I want to do the same.

I'm liking it too, CaptainCanuck . In the past, I have sometimes felt that I was getting into a rut with my cooking, always making the same things. Now I challenge myself to eat a minimum of 30 different vegetables every month, so I know I'm getting a good variety in my diet. The bonus I've found is that the act of keeping track motivates me to push for even more variety, and I've tried several new-to-me vegetables, new recipes, and new cooking techniques as a result.

March 1 menu:

Breakfast: Oatmeal Banana Pancakes with blackberries, blueberries, and almonds
Lunch: salad of: mixed greens, hard-boiled egg, avocado, tomato, scallions, chives, hemp hearts, and nutritional yeast, with an olive oil + balsamic vinaigrette; wedge of Red Devil cheese; Tuna Salad wrapped in a whole wheat tortilla
Dinner: Yu Choy and Potato Pie; Shrimp & Mushroom Egg Foo Young; Stir-fried Okra with Tomatoes and Sweet Corn; grapefruit; slice of Triple Chocolate cheese


Day 18 of 29 - Vegetables to Date: 41

artichoke
arugula
asparagus
avocado (haas, bruce)
basil
beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts)
beetroot
bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
bok choy
broccoli
carrots
cauliflower
chard (rainbow)
chickpeas
chicory (radicchio, Belgian endive, frisee)
collard greens
corn (sweet corn/maize)
cucumber
daikon
dandelion greens
gai lan
garlic
jicama
kale
lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
mint
mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
mustard greens (mizuna)
okra
onion (red, yellow, scallions, shallots)
parsley
peas (sprouts)
potato (red-skinned, blue, gold)
radish
rapini
rutabaga
spinach
tatsoi
tomato
yu choy
zucchini

March 2 menu:

Breakfast: Oatmeal Banana Pancakes with blackberries, blueberries, and hazelnuts
Lunch: Chicken Fajitas
Dinner: Pesto and Cheshire cheese on slices of Whole Wheat Baguette; Chickpea & Tomato Caesar Salad


Day 19 of 29 - Vegetables to Date: 41

artichoke
arugula
asparagus
avocado (haas, bruce)
basil
beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts)
beetroot
bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
bok choy
broccoli
carrots
cauliflower
chard (rainbow)
chickpeas
chicory (radicchio, Belgian endive, frisee)
collard greens
corn (sweet corn/maize)
cucumber
daikon
dandelion greens
gai lan
garlic
jicama
kale
lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
mint
mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
mustard greens (mizuna)
okra
onion (red, yellow, scallions, shallots)
parsley
peas (sprouts)
potato (red-skinned, blue, gold)
radish
rapini
rutabaga
spinach
tatsoi
tomato
yu choy
zucchini

March 3 menu:

Breakfast: peanut butter and banana on Whole Wheat Baguette; grapefruit
Lunch: Whole Wheat Baguette with Artichoke Spinach Dip; fruit salad of banana, kiwi, pineapple, and blueberries with no-fat Greek yogourt, hemp hearts, and cacao nibs
Dinner: Turnip Cakes; whole grain basmati; Kung Pao Chicken; rainbow kale in Ginger Garlic Sauce


Day 20 of 29 - Vegetables to Date: 41

artichoke
arugula
asparagus
avocado (haas, bruce)
basil
beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts)
beetroot
bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
bok choy
broccoli
carrots
cauliflower
chard (rainbow)
chickpeas
chicory (radicchio, Belgian endive, frisee)
collard greens
corn (sweet corn/maize)
cucumber
daikon
dandelion greens
gai lan
garlic
jicama
kale (green, rainbow)
lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
mint
mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
mustard greens (mizuna)
okra
onion (red, yellow, scallions, shallots)
parsley
peas (sprouts)
potato (red-skinned, blue, gold)
radish
rapini
rutabaga
spinach
tatsoi
tomato
yu choy
zucchini

I may have asked you this before but, can you do something like a CSA basket/box in your community? (Pay farmer lump sum at beginning of season and get random "box" of whatever is fresh each week all season.) It would fit pretty well with your cooking/eating exploration project and since it is based on a local farm there is less trucking/shipping for bonus environmental impact (which was one of your drivers for veg heavy eating, right?). I did for several years in a row, only stopped bc it stopped working for friend I was sharing it with (she travels too kuch in summer)(usually a share is enough for 3 grownups/2 and 2 kids, for me and my hubby it would be too much) but I had SO much fun, it was like iron chef in my kitchen some weeks bc I'd get random shit w no clue what it was (cape gooseberry! Garlic scapes! kohlrabi!) and my friend never took us their recipe cards lol.

'rin I tried one of those plans many years back when I lived in London. It is a neat concept, but I did not stick with it for the same reason you cancelled yours: it was too much food. I had housemates at the time, but they were definitely not into eating whatever random produce showed up in a veggie box (or even really any vegetables at all--their diet was pretty scary) so I was cooking only for myself. I would have to make giant vats of soup to use everything up, and then I would be stuck with eating the same weird-tasting soup for weeks on end.

Currently I live with 2 other people. I cook for myself every day, and one of the other people usually 5 days/week. Occasionally I cook for all three of us, but this happens less than once/week. The third person is a very picky eater who most days will not eat my cooking, and definitely would not be into sharing a random veggie box with me. Plus, she needs space in the refrigerator and freezer for all of the food she does eat--which is primarily factory-made meals, lots of sauces and dressings and jams, multiple beverages, salads and even fruit cut up in the grocery store and brought home in plastic containers, lots and lots of yogourt in little single-serve pots (she eats ~ 3 a day of these but will not just buy one large pot), plus fresh produce which she buys, forgets that she bought so buys more of the same thing, and shoves into the refrigerator on top of the old stuff, shoving the older produce to the bottom/back of the drawer where it languishes until it goes rotten and I throw it out. I need to plan my meals around how much space is available in the refrigerator for the fresh produce I cook with and how much space will be available in the fridge and freezer after I cook for any leftovers. So a random box really would not work for me.

Also: I don't think there is such a service where I live currently. I live in a small community (human population < 5000 people) which is surrounded by farmland. The local farmers supply the local grocery stores. When local produce is in season, I can just buy it from the store. When local produce is not in season, I buy imported stuff because I'm not willing to subsist on root vegetables all winter.

March 4 menu:

Breakfast: peanut butter and banana on Whole Wheat Baguette
Lunch: Whole Wheat Baguette with Artichoke Spinach Dip; Chickpea & Tomato Caesar Salad; wedge of Red Devil cheese; hard-boiled egg; avocado
Dinner: Cauliflower Dum; Stir-fried Okra with Tomatoes and Sweet Corn


Day 21 of 29 - Vegetables to Date: 41

artichoke
arugula
asparagus
avocado (haas, bruce)
basil
beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts)
beetroot
bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
bok choy
broccoli
carrots
cauliflower
chard (rainbow)
chickpeas
chicory (radicchio, Belgian endive, frisee)
collard greens
corn (sweet corn/maize)
cucumber
daikon
dandelion greens
gai lan
garlic
jicama
kale (green, rainbow)
lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
mint
mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
mustard greens (mizuna)
okra
onion (red, yellow, scallions, shallots)
parsley
peas (sprouts)
potato (red-skinned, blue, gold)
radish
rapini
rutabaga
spinach
tatsoi
tomato
yu choy
zucchini

March 5 menu:

Breakfast: Oatmeal Banana Pancakes with blueberries, blackberries, kiwi, and almonds; wedge of Red Devil cheese
Lunch: salad of: rommaine, tomato, avocado, hard-boiled egg, quinoa, hemp hearts, scallions, chives, sunflower seeds, pumpkin seeds, and nutritional yeast with an olive oil and balsamic vinaigrette
Dinner: Kung Pao Chicken with whole grain basmati


Day 22 of 29 - Vegetables to Date: 41

artichoke
arugula
asparagus
avocado (haas, bruce)
basil
beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts)
beetroot
bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
bok choy
broccoli
carrots
cauliflower
chard (rainbow)
chickpeas
chicory (radicchio, Belgian endive, frisee)
collard greens
corn (sweet corn/maize)
cucumber
daikon
dandelion greens
gai lan
garlic
jicama
kale (green, rainbow)
lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
mint
mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
mustard greens (mizuna)
okra
onion (red, yellow, scallions, shallots)
parsley
peas (sprouts)
potato (red-skinned, blue, gold)
radish
rapini
rutabaga
spinach
tatsoi
tomato
yu choy
zucchini

March 6 menu:

Breakfast: Oatmeal Banana Pancakes with blueberries, kiwi, and hazelnuts
Lunch: Green Bean Tuna Salad with cherry tomatoes; wedge of Red Devil cheese
Dinner: Cashew Chicken with broccoli, sweet red pepper, shiitake mushrooms, onions, and garlic on whole grain basmati
(I made the sauce as per the recipe linked above, using "low sodium" soy sauce. It was still way too salty.)


Day 23 of 29 - Vegetables to Date: 41

artichoke
arugula
asparagus
avocado (haas, bruce)
basil
beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts, green, yellow wax)
beetroot
bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
bok choy
broccoli
carrots
cauliflower
chard (rainbow)
chickpeas
chicory (radicchio, Belgian endive, frisee)
collard greens
corn (sweet corn/maize)
cucumber
daikon
dandelion greens
gai lan
garlic
jicama
kale (green, rainbow)
lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
mint
mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
mustard greens (mizuna)
okra
onion (red, yellow, scallions, shallots)
parsley
peas (sprouts)
potato (red-skinned, blue, gold)
radish
rapini
rutabaga
spinach
tatsoi
tomato
yu choy
zucchini

March 7 menu:

Breakfast: Oatmeal Banana Pancakes with blueberries, strawberries, kiwi, almonds, and hazelnuts
Lunch: salad of: mixed greens, tomato, avocado, hard-boiled egg, quinoa, hemp hearts, scallions, chives, cashews, almonds, hazelnuts, and nutritional yeast with an avocado oil and balsamic vinaigrette
Dinner: French Onion Soup; baked apple with raisins, cashews, cacao nibs, and cheddar cheese


Day 24 of 29 - Vegetables to Date: 41

artichoke
arugula
asparagus
avocado (haas, bruce)
basil
beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts, green, yellow wax)
beetroot
bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
bok choy
broccoli
carrots
cauliflower
chard (rainbow)
chickpeas
chicory (radicchio, Belgian endive, frisee)
collard greens
corn (sweet corn/maize)
cucumber
daikon
dandelion greens
gai lan
garlic
jicama
kale (green, rainbow)
lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
mint
mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
mustard greens (mizuna)
okra
onion (red, yellow, scallions, shallots, vidalia)
parsley
peas (sprouts)
potato (red-skinned, blue, gold)
radish
rapini
rutabaga
spinach
tatsoi
tomato
yu choy
zucchini