Meal plan using 10/04 box

The Clark’s menu for the week:
Savory Winter squash soup, bread and goat butter
Savory winter squash soup: bake squash in the oven until it starts to collapse, cut in half , remove seeds, and put pulp in blender with milk or chicken broth, rosemary and roasted garlic
Oven roasted eggplant and potatoes
Cut eggplant and potatoes brush with olive oil and sprinkle with seasonings bake on 350 turning once or twice until golden brown.
Roast and carrots
Put roast in crock pot with carrots, cover with water and cook until tender
Baked butternut squash, strawberries with homemade whipped cream and sprigs of lemon balm
Cut squash brush with butter and cinnamon or put upside down in a glass pan with a little bit of water, to make whipped cream you just beat cream until it becomes whipped cream.. feel free to add a little sugar.
30 minute mozzarella cheese and tomatoes over pasta
30 minute mozzarella recipe can be found at http://www.animalvegetablemiracle.com/Mozzarella.pdf - please note that instead of citric acid I have been known to use a half a cup of vinegar.
Beef and homemade egg noodles
Take left over juice from roast and heat to a boil. Drop in noodles (1 egg, and about 1 cup of flour, a pinch of salt… rolled out very thin and cut into strips with an herb cutter (or a noodle cutter if you are lucky enough to have inherited one like I have). Cook until mixture thickens. Add left over roast.
Sweet potato fries, apple and walnut salad
Cut sweet potato into small strips, dust with olive oil and seasonings, bake until done, or fry.
Apple and walnut salad- thinly slice apples, add walnuts (other nuts work as well), make a honey and water mixture (1 part honey, 2 parts water) and drizzle over the top.