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Persisting (CSA Menu Plan #72)

Published on March 5, 2017 By Emily. Updated on March 5, 2017

I really thought that menu planning was going to be something I’d jump back into, but I’m still only managing to do half the job each week.  I have no trouble looking through the supermarket fliers or browsing my apps for deals.  We never miss a CSA pick up.  I get to the supermarket every weekend.  But our seemingly still unpredictable schedule, a series of guests this week, Brian being sick and the fact that I’m still not used to picking up our vegetables on Mondays means that more often that not, I don’t have a plan for dinner. 

I know it’ll be one less stressor in my life if I can get back in planning mode and I’m trying to make it a priority.  Rumor has it that this coming week will be less busy and I’m looking forward to cooking food I feel good about.  I’m going to try taking a bit more of a predictable approach to my menu planning for now, in the manner I’ve seen many do but has never interested me in the past.  My plans are going to follow a template, with the following each once a week: pasta, soup, something from the freezer, Mexican (tacos/enchiladas/quesadillas, etc), and breakfast.  That doesn’t cover the whole week, but I’m hoping it’s enough of a framework to make planning easier.

The Pick Up

IMG_7145 (2)

The Plan

Week 1 (last week):

Mexican: Cod fish tacos with cabbage (cabbage from last CSA pick up)

Soup: New England Clam Chowder (Healthy Delicious) with salad

Pasta: Baked Ziti with salad

Breakfast: Simple Potato Hash with eggs

Pizza (thanks to my in-laws, who came to visit!)

Dinner out (thanks again in-laws!)

Week 2 (this week):

Soup: Creamy Rutabaga and Potato Soup with biscuits

Pasta: Martha’s Macaroni and Cheese (Smitten Kitchen) with roasted beets – 2 nights

Breakfast: Breakfast Pizza topped with egg, cheese, bacon and spinach

Freezer: Kielbasa and pierogies OR carrot soup

Ginger-Honey Hot Wings (Food & Wine) with cabbage salad

Squash Toasts with Ricotta and Cider Vinegar (Smitten Kitchen)

Related Posts

Goodbye February! (CSA Menu Plan #23 + 24)
Three in One (CSA Menu Plan #55)
Leftovers and Looking Forward (CSA Menu Plan #81)
Keep Going (CSA Menu Plan #104)
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Filed Under: menu plans Tagged With: CSA, menu

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Emily
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I don't have answers, but I'm trying to take care of myself and my biological and school families. I'm saying "I love you" a lot to my children and my students. I'm closely following and sharing the work of @everytown while contacting my state and federal representatives and the president. I'm going for walks and getting fresh air and trying not to overload on news. I'm sharing good resources in my stories as I see them.
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 @thelazygenius' second book, The Lazy Genius Kitchen, is finally here and I'm so excited! I don't purchase many books, but I pre-ordered this last July because I knew it would be right up my alley and then I pre-ordered a second copy because I knew that I'd want to give one away.

Author Kendra Adachi has been one of my favorite voices in recent years. Her principles (shared through her first book, The Lazy Genius Podcast and her Instagram) have helped me focus my priorities and give myself more grace. 

This book is NOT a cookbook (it has just 2 recipes), it is a kitchen guide - to help you "have what you need, use what you have, and enjoy it like never before". It is beautiful (full color!) and thoughtful.

I'm very excited to send this book to one of you.

TO ENTER: Leave a comment below with one of your greatest kitchen struggles. 
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This giveaway is not affiliated with Instagram or The Lazy Genius, Kendra Adachi.
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