This afternoon, I had lunch with a couple women from my church. Along with eating some delicious food, we discussed our thoughts and philosophies on menu planning. It was a fun conversation; it’s really interesting to hear different people’s views and priorities. My focus is always on trying to create varied, nutritious, delicious meals from the items in my CSA share with a vegetarian focus. But I totally understand people who plan their menus with variety or ease or quantity or expense in mind. Part of my goal here on Relishments is to help you start on your menu planning journey. If you have questions about creating your own menu plans, I’d love to help — leave your questions or comments below!
The Pick Up
spinach, celeriac, butternut squash, delicata squash, onions, potatoes, sweet potatoes, cylindrical beets
The Plan
Spicy Squash Nuggets (Peas and Thank You), with rice and crispy sauteed kale
Celeriac Puree and roasted delicata squash
Apple Bacon Pancakes (recipe is still in development – I didn’t get to work on it last week)
Pizza topped with spinach, mozzarella and tomato sauce
Beet Burgers (Post Punk Kitchen) with sweet potato fries
Sauteed cabbage and kohlrabi (from last week), topped with this sauce over rice
Leftover beet burgers and fries
Lunch: Pasta topped with (previously frozen) garlic scape pesto and white beans
weekend project: Butternut squash soup for the soup swap I’m hosting
Sweet potato and black bean tacos with shredded zucchini (frozen last summer)
Soup from the swap — we’ll see what I end up with!
Vegetarian Swedish Meatballs (Joy the Baker) with spinach and mashed potatoes
Potato Hash with eggs and vegetable to be determined (frozen?)
Lentil Sloppy Joes over egg noodles
Tofu Piccata, using these guidelines from Food52
Leftover tofu piccata
Lunch: Baked Chili Brown Rice and Vegetables
