It's that time again! Crazy how fast the week goes by and poof! Time to plan another week of meals. The CSA box contents are already posted, so I am tackling the menu planning a little early this week. I am really happy the box contents are posted a bit early because I need to go to the store tomorrow & love it when I can combine trips! This will hopefully allow me to focus on some other projects tomorrow night. A few things I wanted to note. We will be giving the Small CSA Box a try for the next 4 weeks. Also, just a reminder to be flexible. I do this menu plan in order to maintain some of my sanity and not stress out over what to have for dinner. I am not one of those types who can just look in the pantry & fridge & whip a delicious dish out of seemingly random ingredients. This week I found myself not exactly cooking the meals as planned. I flip flopped 2 nights and we had a bunch of leftovers so one meal I did not even cook. So, I am sticking some meat in the freezer for future use. Also, this menu plan is good to use as a guide, or a way to get a recipe idea or 2 for your week. What's good or seems tasty to my family may not seem as tasty or even practical for your family. Underwood has some posts on their blog as well with additional recipes made with ingredients from the CSA boxes: http://blog.underwoodfamilyfarms.com/
LARGE BOX
1 Yellow Seedless Watermelon
1 Red Leaf Lettuce
1 bunch Gold Beets
1 bunch Easter Radish
1 Brandywine Heirloom Tomato
1 pound Summer Squash
5 Bi-color Corn
1 bunch Mizuna
1 Classic Eggplant
1 pound Pickling Cucumbers
1 Yellow Bell Pepper
Again, I will be balling the watermelon mainly for my kids - they love it! It also makes for a tasty snack for mom & dad. I will be using the lettuce for both a salad & for accompanying sandwiches and burgers. Some mizuna, some corn, radishes, and the tomato will end up in the salad too. I am also going to try my hand at pickling the cucumbers. Here is the recipe I am going to try. I love that this recipe is so easy & you can just simply place the cucumbers in the jars. These will make a great pairing with sandwiches:
http://allrecipes.com/Recipe/spicy-refrigerator-dill-pickles/detail.aspx
TUESDAY
*We have a need for a "fast food" meal this night.
Fish Sticks
Corn on the Cob
Salad
WEDNESDAY
Turkey Meatloaf (using Yellow Bell Pepper instead of the Red.)
http://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe/index.html
Salad (There will be leftover salad from Tuesday!)
THURSDAY
Eat Out! This is our date night this week.
FRIDAY
Eggplant & Sweet Sausage Bake
http://www.foodnetwork.com/recipes/emeril-lagasse/eggplant-and-sweet-sausage-bake-recipe/index.html
SATURDAY
Roasted Balsamic Beets
http://www.food.com/recipe/roasted-balsamic-beets-150081
Salmon
SUNDAY
Grilled Chicken
Summer Squash with Turmeric Butter
http://www.foodnetwork.com/recipes/aarti-sequeira/summer-squash-with-turmeric-butter-recipe/index.html
MONDAY (Labor Day!)
I've already used up all my veggies for the week! We will be grilling some burgers. I will most likely have some ripe tomatoes from our own plant to put on the burgers, along with some sweet potato fries.
Have a great week and safe holiday!
Hey! So for the beets, I have a much easier, less messy recipe that I make all the time. Take your beets, cut off the tops and a little bit at the bottom. Wrap each beet individually in foil. Roast them at 400 degrees for about 45 minutes. Take the beets out of the oven and open up the foils to cool (about10minutes). Here's the easy part. Take each beet in your hand with a paper towel and just wipe the skin off. It will just peel right off and the paper towel catches all the stain. Cut the beets in chunks. Toss with 2TBS olive oil and salt and pepper to taste. We use these in salads, as a side dish (yellow beets are so much more mild than the red), sometimes just with a little goat cheese and tomatoes. Enjoy!
ReplyDeleteThanks Adrian! :)
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