It’s Week 3 of Dinner Plans and we have been focused on cleaning out the freezer.
I can’t believe we’ve had to skip another week and am thinking that by end of this month we’ll probably be back on the CSA pickup schedule. It’s been a really good push to me to use up what we have and to cook simple, modest meals that are filling but also budget conscientious.
This week it’ll likely be “Quiche Week” as I’ve got some freezer pie dough to use up and will add that to make a savory quiche. I’m also working on finalizing a few recipes for brothy beans and a persimmon bread that has a depth of warming spice that’s super delicious. Check down below to see what we’re cooking up for dinner this week.
Dinner Plans for the Week
I want to use up the last of our freezer greens to make way for new items when we pick up our next CSA box. We’ve got frozen kale, chard, and spinach. I’ve roasted all the remaining acorn squash, butternut squash, and this amazing Black Futsu Pumpkin. I will use that roasted squash in soups and salads this week. I plan to make a number of smoothies for quick breakfasts and use leftovers as our lunch options. Not the more glamorous of weeks, but sometimes pragmatism wins in the end.
Our Game Plan for Dinner this Week:
Sunday: Roast Turkey Shepherd’s Pie (or Cottage Pie)
Monday: Roast Squash Soup (will adapt from this recipe)
Tuesday: Brothy Beans with Garlic and Thyme
Wednesday: Acorn Squash Gnocchi with Pesto
Thursday: Quiche with Herbed Goat Cheese, Caramelized Onions & Spinach
Friday: Mexican Fish Soup (Caldo de Pescado)
Saturday: Pizza Margherita with a Big Salad
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. 🧡
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