It’s Week 47 of Dinner Plans and we’ve got soups and stews on our mind.
This SoCal Girl is adjusting to the quick temperature drops here in the North Bay. We had our first freeze warning over the weekend and I realized I needed to cover my seedlings in the garden to protect from frost, which is not something I had to do down south.
Weather reports show it won’t warm past 65 degrees and I’m definitely savoring this part of fall. The kids are finally wearing jackets on errand running and I’m shopping for more blankets and cozy slippers. I’m on a mission to amp up the hygge vibes in our house for winter.
Dinner Plans for the Week
I spotted a gorgeous Napa Cabbage in our box this week and it’s got “make kimchi” plans all over them. I use the recipe Roy Choi shares in his book, L.A. Son. I’ve made it each year when Napa Cabbage is in season at the farmers’ market and now that we have a beautiful head in our box, my weekend plans include making this.
I’ll top rice bowls with our homemade batch. Occasionally, I’ll make a kimchi grilled cheese for a cozy tomato soup. But one of my favorites is to elevate my morning breakfast toast with fried egg and kimchi. Though it’ll be ready to enjoy in two weeks’ time, this weekend’s home cooking project will yield a delicious ROI.
Here’s what we picked up our Riverdog Farm CSA share this week:
Riverdog Farm:
- Arugula
- Napa Cabbage
- Pomegranates
- Green Beans
- Globe Eggplant
- Shishito Peppers
- Red Leaf Lettuce
One of the things I love about the Riverdog Farm CSA is how the box is curated to feed a household of two people. While we work on slowly introducing “new-to-them” foods to the kids, it’s made meal planning a bit easier to work with knowing I have just enough for two or to make a little extra for lunchtime leftovers. The Eggplant Parmesan is an example of making just enough for the two of us. And, perhaps, our oldest will try it and love it too.
Our game plan for dinner this week:
Sunday: Eggplant Parmesan adapted from the Zucchini Parmesan recipe here
Monday: Crispy Tofu with Stir Fry Cabbage and Green Beans over Brown Rice
Tuesday: Mexican Fish Soup (Caldo de Pescado)
Wednesday: Roast Butternut Squash and Farro Salad with Roast Turkey Meatloaf
Thursday: Papas con Chorizo (Potatoes with Mexican Chorizo)
Friday: DIY Nacho Bar with Shishito Rellenos and Mezcal Margaritas
Saturday: Pizza with Spinach and Arugula Pesto, Fior di Latte, and Crispy Sausage Crumbles
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. 🧡
Leave a Reply