It’s Week 44 of Dinner Plans and we’re relishing our latest CSA box!
I have family in town this weekend and I’m so excited! My parents arrived in Napa on Friday and we’ve spent the weekend savoring loads of quality time together. The kiddos are getting lots of cuddles and snuggles with their grandparents. ❤️ It’s also meant my husband and I can carve a little time to be tourists in our new town as we got to do some wine tasting and enjoy a stellar dinner out.
Fall produce is coming in strong now and our CSAs are abundant with leafy greens for salads and plenty of tomatoes to freeze or roast for sauces. I’m craving a wedge salad for lunch this week so I’ll hit up The Fatted Calf for some bacon to make this for the week’s lunches.
DINNER PLANS FOR THE WEEK
This week we picked up our Riverdog Farm and Stepping Stone Farm CSA shares and I was thrilled for a few new veggies and loads of leafy greens for our own DIY salad mix. Here’s a list of the fruits and vegetables we received:
Riverdog Farm:
- Heirloom tomatoes
- Little Gems Lettuce
- Rapini
- Mixed greens
Stepping Stone Farm:
- Butterflay Spinach
- Daikon Radish
- Red Leaf Lettuce
- Swiss Chard
- Garleek (a lovely cross between garlic and leek)
- Fresh Thyme
With the Napa Farmers Market hosting a Tuesday market option, I’ll head there on Tuesday to pick up additional items like squash, carrots, and potatoes. A beef stew is on the menu this week along with a persimmon based dessert as I’m finalizing an e-book with a seasonal holiday menu! Stay tuned for that coming early November!
Here is our game plan for dinner this week:
Sunday: Ground Turkey Chili with Peppers and White Beans
Monday: Miso Roast Radishes with Crispy Tofu, Sauteed Greens, and Brown Rice
Tuesday: Rapini with Bagna Cauda, White Beans, and Crusty Bread
Wednesday: One Pot Beef Stew using the London Broil from Five Marys Farms
Thursday: Pizza Night & Mummy Dogs from Weelicious for Trick-or-Treat Fun
Friday: Pozole Rojo for Dia de Muertos (recipe by Chef Rick Martinez on this Instagram Carousel Post)
Saturday: Pizza with a Butternut Squash Sauce Base, Grated Pecorino and Parm, Fontina, and crumbled Sausage and Roast Peppers.
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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