Our last CSA pick up until June was a few weeks ago and so far, it’s been okay. But I’ve been on the Mighty Food Farm CSA schedule long enough to know that by the end of this month, I’ll be losing my mind.
It always starts out well and with the best of intentions, this time of year. However, I find it so much easier to menu plan and eat well when there’s a pile of vegetables I have to use during the course of the week. Every year, April and May get increasingly difficult to figure out what I’m going to cook and eat.
This time around, I’m attempting to head off my usual spring menu desperation by sharing my “
leftover Chinese food
Baked Lemon Cod with Garlic and Dill with egg noodles and peas
Vegetarian Black Bean Soup in the slow cooker (The
20 Minute Spicy Garlic Spinach Pasta with Chickpeas (How Sweet Eats)
dinner at church