It's Week 11 of Dinner Plans and we are counting down to the official start of Spring!
We ended up placing a hold on our weekly CSA box for this week given all the produce that remained. We're also finding a balance between Costco hauls and farmer's market trips. Feeding a family of four lately has created it's own sense of puzzle piece fitting. It never feels like we can keep enough food in the house (hello, berries) but we also, gratefully, have an abundance of produce to cook through.
Dinner Plans for the Week
This week we're in our Bowl Era. I'm roasting up a batch of brussel sprouts and butternut squash for the week's salads and grain bowls. Cruciferous winter veggies paired with thinly sliced sugar snap peas from the garden highlight this juxtaposing period of winter and spring produce that always finds its way to us now. An adjustment to the changing time (literally) also influences our meal prep this week as I want easy and low-lift efforts to nourish ourselves in the days ahead.
Our Game Plan for Dinner this Week:
Sunday: Za'atar Baked Chicken Thighs with Roasted Brussel Sprouts, Squash, and Greens
Monday: Crispy Marinated Tofu and Rice Bowls with Stir Fry Sugar Snap Peas, Carrots, and Broccoli
Tuesday: Oyster Mushroom Tacos with Fresh Pico De Gallo
Wednesday: Dinner Toast with Garlicky Greens and Fried Egg
Thursday: Caramelized Cabbage Tart (trying to use up all the cabbage we have left!)
Friday: Mexican Fish Soup (Caldo de Pescado) for Lenten Fish Friday
Saturday: Pizza with Harissa Spiced Tomato Sauce, Kalamata Olives, and Dollops of Whipped Feta
From favorite recipes to new things with a wide variety of ingredients, cooking delicious food with our CSA definitely gets us out of a dinner rut and reduce food waste. I share meal ideas for our busy weeks with our weekly newsletter. Subscribe to our weekly newsletter to be in the know when they’re live. 😉
Wishing you a nourishing week ahead. 🧡
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