Week 46 of Dinner Plans and we're ramping up holiday meal prep for the season ahead!
My sisters are in town and it's been a wonderful week full of laughter, sharing my love for Napa with them, and cooking up plenty of delicious meals together! Tonight we're celebrating with an Early Thanksgiving Dinner before they head back home to SoCal tomorrow. Next up, welcoming my parents in a couple weeks and prepping to host Thanksgiving for some of my husband's family. November is shaping up to be a month filled with quality family time and delicious foods! And for that, I'm grateful.
Dinner Plans for Week 46
I've got a goal this month to cut down on spending for our monthly grocery bill (hello, inflation). It's not an easy goal to achieve, but it's one I'm trying to be thoughtful about in the weeks leading up to a few big holiday dinners and a bit more entertaining than we usually have in a given month. That said, I'm leaning hard into the freezer and pantry to use what we have and reduce food waste. Farmers market hauls will focus on a short list of seasonal veggies. I'm on the hunt for koginut squash (I was late to planting so I didn't grow any this season, but next year will be the one to try it) and dark leafy greens this week.
On the garden front, our breakfast radishes have sprouted along with carrots, broccoli, and Napa Cabbage. It'll still be another month or so before I can harvest, but now I just keep whispering, "grow little veggies, grow." during each watering session.
Here’s what caught my attention in our garden, fridge, freezer, and pantry this week:
- Freezer Butternut Squash Cubes
- 1 Pound Ground Lamb
- 2 pounds Russet Potatoes
- Freezer Beets and Butternut Squash
- 5 Pounds Ground Beef
- 2 Pounds Brisket
- Dried Beans (Rio Zape, Pinto, Garbanzo, Lima, and Ayocote Negro)
- Freezer Edamame
- Brown Rice and Jasmine Rice
Our Game Plan for Dinner this Week:
Sunday: An Early Thanksgiving! Dry Brine Roast Turkey with Brown Butter Colcannon, Kellar Family Carrots on Parade, Mushroom & Herb Stuffing, and Pie!
Monday: Braised Greens with Creamy White Beans and Croutons
Tuesday: Birria Tacos with Fresh Tortillas and Guacamole
Wednesday: Lamb Ragu with Papardelle
Thursday: Ground Beef Stir Fry Bowls with Jasmine Rice
Friday: Shrimp and Corn Chowder with Sourdough
Saturday: Pizza Picnic with Sausage, Peppers, Onions, and Fresh Mozzarella
From favorite recipes to new meal ideas using a wide variety of ingredients, cooking delicious food with our CSA definitely gets us out of a dinner rut while reducing 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. 😉
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