It’s Week 24 of Dinner Plans and we’re seeing the daylight for summer produce!
The temperature is starting to rise and summer is making its way to us now. I’m excited for the beginnings of summer produce finding their way to our boxes. A sign that the season is changing and there is so much to look forward to.
Dinner Plans for the Week
I’m working through a massive freezer and pantry clean out. When these moments happen, I aim to cook through everything we’ve got so food doesn’t go to waste. I found a bag of gooseberries that I’ll transform into jam for hand pies. The frozen kale will get tossed into smoothies. Mushrooms and spinach are a go-to for scrambles.
Our Game Plan for Dinner this Week:
We’re batch prepping an herby vinaigrette for the week’s robust salad greens. Checking the list on Sage Mountain Farm’s website for what we’re getting in our boxes this week helps me to shop our pantry, fridge, and freezer in order to plan meals on Sunday. We’re also whipping up another batch of Pineapple and Coconut Popsicles as the kids love these for the summer time months.
Here is our game plan for dinner this week:
Sunday: Sausage and Ricotta Pasta Bake
Monday: Dinner Salad with our garden Kale, Crispy Chickpeas, Shaved Parmesan, Shaved Fennel, and Herby Vinaigrette
Tuesday: Vegan Mexican Sopes
Wednesday: Crispy Marinated Tofu with Rice and Steamed Broccoli
Thursday: Carnitas Burrito Bowl using The Easiest 4-Ingredient Slow Cooker Pork
Friday: Kale Pesto Pasta (check out my seasonal pesto with greens recipe here)
Saturday: Pizza with Leeks, Mushrooms, and Burrata
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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