It's Week 13 of Dinner Plans and we are springing into the new season ahead!
We've had a few sunny and slightly warmer days which have been a welcome change. I've started my garden seeds for and am excited to add a few new veggies to the mix. Sugar Snaps have been a joy to grow and my two current plants have continued to produce making for some of the best spring time salads. I'm trying my hand at peppers this year. Specifically: poblano and anaheim. I love poblanos for enchiladas and fajitas. Anaheim peppers are also great for salsa and chile rellenos. I'm working on drafting a few recipes to add to the collection here. Excited to see how things take shape in the garden this year, too.
Dinner Plans for the Week
This week we're skipping the CSA delivery as I find myself in another cycle of clearing out the freezer. I'm finding preserves and jams that should be enjoyed soon and freezer salsas for some yummy chilaquiles. My work schedule has always thrown me into a loop for which some produce I had plans for hasn't been eaten yet but we're not yet at the doorstep of composting it so I'm determined to make sure it all is enjoyed this week.
If I had to do a quick veggie inventory, I know we have half a head of cabbage, 2 pounds of carrots, 2 butternut squash, 2 pounds of potatoes, and lots of freezer greens and veggies like broccoli, peas, and peppers. We can definitely work with this for the week's meals.
Our Game Plan for Dinner this Week:
Sunday: Grilled Lion's Mane Steaks over Herby Polenta (Herbed Polenta recipe here)
Monday: Spaghetti with Charred Scallions is a speedy pasta dinner for busy weeknights
Tuesday: Roast Turkey Breast al Pastor for Tacos using Chef Rick Martinez's recipe but adapting for a smaller amount of turkey
Wednesday: Broccoli Pesto with Penne Pasta to use up all the freezer broccoli
Thursday: Quiche with Caramelized Onions and Spinach and side salad
Friday: Grilled Salmon Burgers with Fresh Cabbage Slaw
Saturday: Pizza with Sliced Sugar Snap Peas, Prosciutto, Spinach, and Burrata for a lovely spring time change up
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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