Being fully in summer mode means that the days between summer CSA pick ups sometimes fly by and though I knew I hadn’t posted a menu for last week, I couldn’t quite get around to doing it. So, today you’re getting 2 weeks of plans – last week’s and this week’s. It didn’t help that I did a lot of last week’s planning as we went, whereas this week is already set to go. There are definitely some seasonal themes – sausage and kielbasa (it’s just so easy!), large salads, and raw vegetable sticks. This time of year definitely affords me more opportunities to be creative in the kitchen than the school year, but I haven’t found much motivation to spend time cooking lately. I’m happy repeating some of my family’s favorites that I know everyone will eat and that take advantage of the fresh food from the farm.
The Pick Ups
The Plan
kielbasa with green beans and egg noodles
big salads with radishes, cucumber, carrots, tomatoes and chickpeas
sausage and fennel sheet pan bake with crispy smashed potatoes (Bon Appetit – I just follow the potato technique in steps 1 & 2 and don’t add the topping)
church picnic – we brought tabbouleh
Vegetarian Slow Cooker Chili and cornbread (Basics with Babish) (2 nights)
pizza Friday
black bean tacos with lettuce, tomato, cheddar cheese and yogurt
big salads (macaroni and cheese with chicken nuggets for the kids)
kielbasa, corn on the cob and pepper strips
BLTs and carrot, cucumber and pepper strips
cheese and black bean quesadillas with salad
Baked Eggplant with pasta
Unstuffed Bell Peppers (Budget Bytes)
