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Home Sweet Home (CSA Menu Plan #107)

Published on July 15, 2019 By Emily. Updated on July 15, 2019

I spent the last 2 weeks on a (mostly) amazing family vacation. Brian and I traveled to my in-laws in North Carolina, dropped off our kiddo, then spent 3 nights in Asheville exploring and eating. Following our return to our child, we spent a full week at the beach with nearly all of Brian’s family. In addition to her awesome grandparents, my daughter had an amazing time with her aunts and uncles and cousins and other extended family members.

Now, we’re back at home. It’s wonderful to be back in my own bed and not sharing a 2 room space with a toddler. I’m also looking forward to eating vegetables on a regular basis, which definitely didn’t happen over the past couple weeks.

It also means I don’t get to wake up to this view every day, which is unfortunate.

The Pick Up

scallions, romaine lettuce, curly kale, radishes, collards, red potatoes, summer squash, cucumbers, bell peppers, fennel

The Plan

roasted salmon (seasoned with chili powder, garlic powder and salt) with green salad

Quick Cooking Collard Greens with chickpeas and polenta

hot dogs with kale chips and Spicy Mustard Vinaigrette potato salad

church picnic: Mediterranean Salad (Giada De Laurentiis)

Quick Zucchini and Dill Pancakes (Serious Eats)

black bean tacos

Lemon, Fennel and Olive Pizza (Healthy Delicious)

Related Posts

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Filed Under: menu plans Tagged With: CSA, menu plan

« Popovers {Relishments Bakes – July 2019}
Reflections on Rest and Community »

Comments

  1. Carol R Pious says

    July 16, 2019 at 1:35 pm

    Was great having you all here! We miss you. Your menu plan looks great.
    Carol Pious

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