Week 47 of Dinner Plans and we're prepping for two weeks of family time!
My parents arrive near the end of this week for a long weekend and some quality time before Thanksgiving. I'm always so grateful to have them here and to be able to relish a little kid-free time too. 😉 My mom now has a series of dishes she'll ask me to make when she comes up. Let's see what we make this week! The following week, we'll have my husband's family over for Thanksgiving. Looking forward to sharing good food and good times with them as well. It's what I love most about this time of year.
Dinner Plans for Week 47
I've got loads of roast pumpkin puree remaining after roasting our jack-o-lanterns post Halloween. I have ideas for pumpkin bread, muffins, and a cozy chili that will be perfect for this rainy day weather. I've also got some writing to do on the menu planning front for next week. The pomegranate-cranberry sauce and the Kellar family "Carrots on Parade" are posts I aim to get on the blog this week for some stellar sides you can enjoy this holiday season.
On the garden front, our plants are getting a major watering thanks to the recent rains. Still waiting patiently for radishes and carrots, but I harvested the first lettuces for salads. We also said goodbye to fig season, savoring the last in a yogurt bowl. But fear not, I've got a couple bags in the freezer to make a but more fig preserves in the coming months.
Here’s what caught my attention in our garden, fridge, freezer, and pantry this week:
- Freezer Roast Pumpkin Puree
- 1 Pound Ground Beef
- 5 pounds Russet Potatoes
- Créme Fraîche (about a quarter cup)
- Freezer Beets and Butternut Squash
- Pork Picnic Roast
- Dried Beans (Rio Zape, Pinto, Garbanzo, Lima, and Ayocote Negro)
- Freezer Peas and Green Beans
- Freezer Pesto Cubes
Our Game Plan for Dinner this Week:
Sunday: Pumpkin Chili with Homemade Cornbread
Monday: Tofu Ramen with a Homemade Mushroom Broth
Tuesday: Chili Verde with Rice and Beans using the pork roast
Wednesday: Pasta with Pesto, Peas, and Carrots
Thursday: Roast Chicken Breast with a Fall Inspired Bitter Greens Salad with Apples, Dates, and an Apple Cider Vinaigrette
Friday: Mushroom Risotto with Porcini Mushroom Broth and Fresh Herbs
Saturday: Pizza Picnic with Mushrooms, Point Reyes Toma, and Caramelized Onions
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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