Some weeks, I work hard to bring new recipes to my kitchen and, in turn, to you. But this week, I’m in the mood to revisit some old favorites. Yes, I’m still trying to make the most of those cookbooks I mentioned last week, but the goal of my menu plans has always been to use up the bounty from our CSA. Sometimes the best way to do that is to use the other things I have on hand and enjoy some recipes I already know are good. There are only 2 new recipes in this weeks plan: celery soup and Roasted Beans, Greens and Squash Rings. I’m hoping that making familiar food will allow me to channel my energies into other things: preparing for a 5k next month, brainstorming for NaNoWriMo and putting in 100% at work.
The Pick Up
Bok choy, daikon radish, collards, Brussel sprouts, broccoli, sweet potatoes, onion, tomatoes, fingerling potatoes, spaghetti squash, carrots
I also have a huge bunch of celery given to me by a friend of mine in exchange for a jar of my pickles at the Pittsfield Farmers Market yesterday. Otherwise, the swap was a total bust, but at least I got some celery out of it.
|Spaghetti Squash and Black Bean Tacos with Queso Fresco (The Smitten Kitchen Cookbook) + roasted Brussels sprouts||Vegan Crispy Stir-Fried Tofu with Broccoli (Serious Eats) + brown rice||Bok choy, pepper (leftover from a previous week) and daikon radish stir fry over soba noodles||Savory Stuffed Sweet Potatoes with White Beans and Collard Greens (The Kitchn)||Homemade pizza topped with mozzarella cheese and fresh tomatoes||Jane Grigson’s Celery Soup (Food52) + biscuits||Roasted Beans, Greens and Squash Rings (The Meat Lover’s Meatless Cookbook) – I didn’t get the chance to make this last week|
Lunch: “Who Needs Meat?” Slow Cooker Chili + cornbread