Week 49 of Dinner Plans and we're leaning into the cozy comforts of autumn!
With Thanksgiving now behind us, I am turning my attention to gift making for family and friends as we round the corner to the holiday season ahead. I'm making a list of the cookie recipes for our annual Kellar Christmas Cookies. I'll be sure to share that list with you once it's ready!
In the meantime, we're relishing a new fruit CSA box that has us savoring the first mandarins of the season along with avocados, lemons, limes, and persimmons. The persimmons have been delicious in fall salads and I'm waiting for the avocados to ripen on the counter before enjoying them with my morning toast.
Dinner Plans for Week 49
Surprisingly enough, we didn't have too much in the way of leftovers apart from the roast turkey. We've got plenty for a batch of turkey noodle soup and my favorite tacos with mole for Tuesday. I found dried porcini mushrooms in the pantry and the chill in the air calls for comforting risotto which will use up the remaining mushrooms from the stuffing we made served alongside some sauteed greens. We're chipping away at the freezer cubes of butternut squash and with all the bones and veggie scraps, it'll pave the way for a delicious cozy soup with fresh poultry stock.
Here’s what caught my attention in our garden, fridge, freezer, and pantry this week:
- Garleek Tops for Stock
- 1 pound mushrooms
- Dried Porcini Mushrooms
- Fuyu Persimmons
- Autumn squash: Black Futsu and Autumn Frost
- Freezer Butternut Squash Cubes
- Freezer Mole Coloradito
- Thin Beef Short Ribs
- Fresh herbs from the garden
- Savoy Cabbage
- Mantequilla Beans
- Leftover Baguette
- Toma Cheese
Our Game Plan for Dinner this Week:
Sunday: Mushroom Risotto with Sautéed Greens
Monday: Spiced Butternut Squash Soup with Toma Cheese Croutons
Tuesday: Mole Turkey Tacos with Fresh Tortillas
Wednesday: Roast Chicken Breast with Fall Salad of Greens, Pomegranates, Persimmons, and Cranberry-Pomegranate Vinaigrette
Thursday: Kalbi Plate (recipe from Chef Roy Choi in L.A. Son) using the Thin Beef Short Ribs, serving with Brown Rice and Kimchi
Friday: Turkey Noodle Soup
Saturday: Pizza Picnic with Fior di Latte, Pesto, and Crispy Prosciutto
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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