It's Week 2 of Dinner Plans and we're slowly getting into a rhythm back to cooking again.
We're in this really interesting place on the food front. With so much produce remaining from the holidays and with even more in the freezer, we've got lots to cook through. I don't want things to go to waste so I'm really pushing myself to work with all that we have. That's meant skipping the last two weeks of produce boxes to ensure we're not taking in more than we can eat up. This is also a great money saving option for our grocery budget.
I'm cooking my way through the last of our freezer pesto, making some fresh poultry stock for soups and using up the frozen pureed squash for soups and pizza sauce. See below for my plan to cook these up and use them in the week's Dinner Plans.
Seasonal Cooking Tips: Your Feedback
As we look to the year ahead, I'm curious to know: what questions do you have about seasonal cooking with a produce box? If you're not a member of a CSA, what are your wonderings about CSAs (Community Supported Agriculture)? How can I best help you this year in cooking nourishing meals that capitalize on the season's best ingredients? Let me know in the comments below or shoot me a DM on Instagram. 🧡
Dinner Plans for the Week
I took some time the past few days to clean out cupboards and even (finally) organized my spice cupboard! I'm so proud of this thing and how one simple tool, an expandable shelf, made this so much easier to organize and navigate. That said, I found we had a lot on the pantry front that can help maximize meal prep. Dried beans for brothy beans, pasta for all that last bit of pesto (we could also use the pesto in a stuffed chicken breast), and grains for easy and hearty breakfast bowls. Lots of goodies in store for nourishing meals ahead.
Our Game Plan for Dinner this Week:
Sunday: Herb Roast Turkey Breast with a Simple Salad
Monday: Brothy Beans with Crusty Bread (recipe in development)
Tuesday: One Pot Tender Beef Stew
Wednesday: Pasta with Sausage, Peas, and Pesto
Thursday: Crispy Marinated Tofu with Sauteed Spinach and Mushrooms over Rice
Friday: Pinto Beans and Cilantro Lime Rice with Pico de Gallo
Saturday: Pizza with Caramelized Shallots, Mushrooms, Sausage, and Spinach
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 as we kick off the New Year. 🧡
Leave a Reply