It feels like it’s been forever since I posted a menu plan. I’m so glad to be back in the routine of planning menus and knowing what’s for dinner every night. I’m feeling very tempted just to make soup, macaroni and cheese, pasta casseroles, and other rich comfort foods, but I know there’s a ton of cookies and party food in my future, so I’m doing my best to pace myself. We’re officially onto winter shares now, which means that pick up is every two weeks. While this is somewhat more convenient than the weekly main season trips to Vermont, it adds another wrinkle to my menu planning.
Planning for 2 weeks at once is at least twice as hard as planning one week. It’s hard to envision which new recipes will yield results and how far some of the produce will actually go. In addition, we’re only getting a small share for the winter, so I’m actually dealing with half as much stuff. This week it seems like I can pretty evenly spread out the options until the next pick up but if memory serves from last year, it won’t be easy all time.
Also, food photos don’t look as good this time of year. One of these days, I’ll get around to purchasing some lighting equipment to minimize that fact.
The Pick Up
butternut squash, Brussels sprouts, sweet potato, Napa cabbage, kale, spinach, carrots, delicata squash, collars, potatoes
The Plan
| Unstuffed delicata squash + coleslaw (made with leftover cabbage from weeks ago) | Chana Masala (Smitten Kitchen) + rice + roasted Brussels sprouts | Leftover chana masala + rice + roasted Brussels sprouts | Butternut Squash Latkes (Eating from the Ground Up) + spinach salad | leftover latkes (Eating from the Ground Up) + spinach salad | Sweet Potato and Chipotle Soup (Healthy Delicious) + tortilla chips | potato hash + eggs + roasted delicata squash |
| Stuffed collard greens (rice, tomatoes, etc.) | leftover stuffed collards | slightly modified Citrus Ginger Tofu Salad with Buckwheat Soba Noodles (Food 52) | 30-Minute Pasta and Kidney Bean Soup (Serious Eats) + kale chips | Kale and mushroom calzones | Black bean and cabbage enchiladas + leftover or frozen vegetables | leftover enchiladas + vegetables |
