Week 48 of Dinner Plans and it's the Super Bowl of Food week for us here!
As the years press on, I find myself continuously rooting in feelings of gratitude during this season. Perhaps it's age, and it's continued climb in experience; or seeing my children grow up right in front of my eyes; or learning more and more about this beautiful place I now get to call home; but gratitude abounds here and I'm looking forward to a week filled with delicious food and great company--the marks of a good life, I assert.
May the season ahead be filled with all you desire. And, I extend my deepest gratitude to you for being here, enjoying the recipes I share, and allowing me space to share how we can cook well, and eat well, through the seasons while sustainable supporting our local farms and food systems in the process.
Dinner Plans for Week 48
The big week is ahead and I'm hosting Thanksgiving for some of my husband's family. The turkey will begin it's brining on Tuesday and, as luck would have it, Stepping Stone Farm had a pop up farmstand where I could purchase a few provisions for the week. I purchased enough greens for salads (especially for those turkey leftovers) and plenty of carrots for our annual holiday side dish that every Kellar family member loves to make. I'm eager for a little downtime with family, enjoying yummy food, and maybe sneaking in a hike or two.
My parents are in town this week! While they're heading home right before Thanksgiving, my husband and I have a little time reserved for ourselves for a hike and a nice dinner at Napa Valley's Goose and Gander before they close later next month. Treating myself to a night out also feels like taking the edge off additional meal prep before the big feast day. I'm going to relish that dinner Sunday.
Here’s what I picked up from the farm and what caught my attention in our garden, fridge, freezer, and pantry this week:
- 12 pounds whole turkey
- 1 bunch chard
- Autumn squash: Black Futsu and Autumn Frost
- Napoli Carrots
- 2 pounds Russet Potatoes
- Mushrooms
- Fresh herbs from the garden
- Canned Salmon
- Homemade Breadcrumbs
- 2 pounds Chicken Breast
Our Game Plan for Dinner this Week:
Sunday: Dinner at Goose and Gander | Or Make Chicken Cutlets with a Side Salad
Monday: Roast Carrot Tart for those beautiful Napoli Carrots!
Tuesday: Speedy Salmon Burgers with an Easy Side Salad of Arugula and White Wine Vinaigrette
Wednesday: Roast Squash Salad with House Vinny
Thursday: A Kellar Thanksgiving! Dry Brine Roast Turkey, Carrots on Parade, Brown Butter Colcannon, Mushroom Sourdough Herb Stuffing, Pomegranate-Cranberry Sauce, with Fall Harvest Salad, and Persimmon Butter Tart
Friday: Turkey Pot Pie with the Leftovers
Saturday: Pizza Picnic with Mushrooms, Sauteed Chard, and Fontina
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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