Happy Thanksgiving! (CSA Menu Plan #17)

Last week:

One of the best things on last week’s menu turned out to be a twist I made on this recipe for butternut squash pizza.  I followed the instructions for the squash, onions and ricotta, used this pizza crust recipe and topped the pie with thinly sliced arugula and spinach for the last couple minutes of cooking.  It was really good.  The skillet lasagna from How Sweet It Is was pretty awesome too – so much easier than a regular lasagna – and it made 6 servings, which was an unexpected and added bonus.

This week’s pick up:

Signs we’re in winter: our pick up this week looked tiny and I don’t have a photo because every time I thought to take one, it was dark.  So, you get a list instead.  This week we picked up fingerling potatoes, spaghetti squash, spinach, carrots, kale and rutabagas for ourselves.  For Thanksgiving, we got Brussels sprouts and beets that I’ll be roasting and bringing to our meal with Brian’s family.

The Plan:

I had a hard time with the menu plan this week.  It seems like there’s too many days and not enough vegetables in the fridge.  As a result, I was feeling sort of uninspired.  Nevertheless, I think I came up with something workable.  We’ll see what inspiration (and unexpected events) comes up as the next two weeks go by.