At the risk of repeating myself, I really feel like I’m struggling to get my act together lately. I know many folks are in this situation: frustrated with being home all the time, missing going places and seeing people, dreaming of sunshine and warm days. February is never a great month, but February doing Covid really stinks.
As far as our CSA share is concerned, we’re still on biweekly pick ups because it’s winter. This is the second to last pick up of the season which is a bummer, but we’ll resume getting shares when the main season starts in June. Send me your favorite recipes now, because March to June is always the hardest season of my menu planning.
The Pick Ups
The Plan
Sesame Snap Peas & Baked Tofu with Peanut Sauce from Sheet Pan Suppers [affiliate link] with rice (I used frozen green beans instead of snap peas)
roast turkey breast, mashed potatoes, roast beets and cranberry sauce
Corn and Cheddar Chowder from Dinner for Everyone [affiliate link] with drop biscuits (Everybody Likes Sandwiches)
Cobb-style spinach salads with blue cheese, diced turkey and hardboiled eggs (inspired by @foodiemisadventures on Instagram)
black bean tacos
pizza, likely with Smitten Kitchen’s Lazy Pizza Dough recipe
Ranch Salad with Buffalo Tempeh (Post Punk Kitchen)
Garlicky Dal with Buttery Flatbread from Dinner for Everyone [affiliate link]
Slow Cooker Chicken Posole (The Kitchn)
leftover chicken posole
Curried Butternut Squash Soup (Minimalist Baker) – my 4 year old requests this constantly so it’s been on heavy rotation
black bean tacos
pizza
a pasta dish, to be determined
