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Summer Produce in Full Swing (CSA Menu Plans #29 & 30)

Published on July 4, 2015 By Emily. Updated on July 4, 2015

Today is independence day and I’m feeling the freedom vibe.  Summer is really underway.  School is over, my master’s degree program is complete (!!!!) and I have very little alarm clock use between now and September.  Today Brian and I began to settle into our summer routine of spending a lot of time online, eating well, taking care of home projects (we organized two closets today!) and generally enjoying ourselves.  I have a really food feeling about this summer.

Last week I didn’t post a menu plan because my in-laws were coming to visit.  They just left this morning and, in addition to not having much time for posting because we were busy exploring the Berkshires, I wasn’t sure how much cooking I was actually going to do during the week.  The four of us did eat out a few times, but I also cooked dinner several nights.  It was really fun to have the chance to make some of my favorite recipes for my in-laws and I’m glad they came to visit.

On a completely unrelated note, we got our first tomato of the season yesterday.  Hooray!

The pick ups:

CSA pick up 6.27.15

Snap peas, Lacinato kale, Swiss chard, cucumbers, radishes, zucchini, Hakurei turnips, lettuce

CSA pick up 7.3.15

Lettuce, zucchini, radishes, collards, snap peas, tomato (yay!), kale, beets, cucumbers

The menus (Last week + this coming week):

Dinner Out – NoCo Pastaria Black Bean and Quinoa Veggie Burgers (Food 52) + kale chips Leftover Veggie Burgers + French fries Pasta with San Marzano Tomato Sauce(cooked by my mother-in-law) Dinner Out – Mezze (I enjoyed some awesome bluefish) Homemade Enchiladas + sautéed zucchini Salad with couscous cakes (Fine Cooking) (I make just the cakes and serve them with a standard salad)
Garlic scape cornbread topped with collard greens and canned baked beans

Cheesy Mashed White Beans With Kale, Parmesan, and a Fried Egg (Serious Eats)

A modified version of Soba Noodle Salad with Spring Vegetables (Food Republic) using carrots, radishes, snap peas, zucchini, etc Tomato grilled cheese sandwiches with roasted beets Ranch Salad with Buffalo Tempeh (Post Punk Kitchen)
(I know this was just on my menu, but I never got around to making it)
Swiss Chard Topped Farro (or another grain?) with Crumbled Bacon Zucchini pancakes, based on the vegetable pancake recipe in How to Cook Everything Vegetarian by Mark Bittman

Also: spinach and cheddar frittata (lunch last week), salads (lunch this week) and maybe cucumber gimlets.  Also, lots of breakfast sandwiches because I don’t have to leave for work at the crack of dawn because it’s summer!

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Filed Under: menu plans Tagged With: CSA, menu

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