Menu Plan for Week of October 3, 2010

The green velvet soup from last week continues to be one of my favorite dishes. It’s a great way to use up all of the veggies in the crisper drawer as well as a way to add healthful bone broth, minerals, and vitamins into our diet. I like making a big batch of green velvet soup on Sundays when I have more time to simmer bones and veggies and have it available to reheat for 3-4 days. Fall squashes are in abundance, I love the bright greens and oranges of squashes and pumpkins, but frankly the big rinds intimidate me. I’m going to try a way of cutting acorn squash and see if I can make better use of the squashes this year.