Dinner Plans: Week 51

Week 51 of Dinner Plans and we're deep in the holiday spirit here!

We're heading to SoCal this next week for Christmas Part I with my family and I'm so excited for a little SoCal Sunshine (combatting the foggy days here!) and for some time with family. I'm also looking forward to taking my foot off the proverbial gas pedal as we round the corner to the end of the year. Hoping for more moments of quiet and to reflect on the year that was as I set aspirations for the year ahead.

Dinner Plans for Week 51

With travel on the horizon, I'm turning my attention to cleaning out as much of our fridge and freezer inventory as possible. Holds on CSAs for meat and fruit have been placed so this week it's all about foraging the fridge, freezer, and pantry.

Tamale making season is here! I've got a yummy idea for using the last of the prepared mole and leftover roast turkey I froze for Tuesday's dinner. We're making our way through the freezer cubes of pesto and I'm almost through the bag (we made a lot of pesto over the summer!). I'm recipe testing a Yuzu-Lemon-Lime Kosho that will make a great condiment for this week's grilled fish. And, I'm dreaming up a cake idea featuring the early winter citrus, the flavors that seek to brighten our cold, foggy days.

Here’s what caught my attention in our garden, fridge, freezer, and pantry this week:

• Pak Choi
• DIY Salad Mix
• Carrots
• Yuzu
• Diced Celery
• Sprouting Broccoli
• Carrot Top Pesto
• Brown Rice
• Spaghetti
• Freezer Pie Crust
• 1 cube of Freezer Mole
• 1 pound leftover roast turkey
• Masa Harina

Our Game Plan for Dinner this Week:

Sunday: Seasonal Quiche with Sautéed Pak Choi, Garleeks, and Mushrooms

Monday: Braised Greens with White Beans Over Croutons (adapted from this recipe)

Tuesday: Mole Turkey Tamales

Wednesday: Pasta with Carrot Top Pesto and Spicy Italian Sausage

Thursday: Pan Grilled Halibut with Yuzu Kosho and Stir Fry Sprouting Broccoli and Carrots

Friday: Smash Burgers with Duck Fat Fries

Saturday: Pizza Picnic with Fontina, Caramelized Onion, Fennel, and Spicy Italian Sausage

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. 😉