Well, we’re officially halfway through August. Don’t ask me how that happened. Last week I was relaxing and spending some quality time with my parents in Maine and this week I’m trying to get organized to go back to teaching. At only about 8 weeks long, this was definitely one of the shortest summers ever. It was also an excellent summer – we spent lots of time with family, loved having Baby E to ourselves all day long and I relaxed more than I usually do during my off months. But now I’m thinking about all the school-related summer projects I meant to do and am wondering how I’m going to get myself ready for the beginning of the year. It’ll get done though, it always does.
Since I’m still recovering from my vacation laziness and there’s a lot going on this week (car repairs, book club meeting, summer job, errands, getting ready to go away again this weekend!), I’m keeping my menu pretty basic and easy. I’m excited to put our CSA pick up to work though – last week was kind of light on veggies!
The Pick Up
The Plan
salad (aka “recovering from vacation”)
ratatouille over egg noodles
Chickpea Feta Tabbouleh (Oh My Veggies)
I made this a couple weeks ago and it is fantastic
Vegan Crispy Stir-Fried Tofu With Broccoli Recipe (Serious Eats)
another tried and true favorite
chicken salad lettuce wraps
Lentil Sloppy Joes over Simple Potato Hash
with garlicky green beans
