Dinner Plans: Week 10

It's Week 10 of Dinner Plans and we're gearing up for all the spring planting!

The weather has been perfection this week with loads of springtime sun. I'm taking a Regenerative Farming Course with Stepping Stone Farm this season and I love how each week leaves me with immediate next steps. This week, my focus has been starting my seeds. I really want to grow tomatillos and poblanos this year. We'll see how that trialing in the garden goes.

Dinner Plans for Week 10

My husband and I had a mini getaway thanks to my parents visiting and spending time with the kiddos. We enjoyed lunch at Angéle and dinner at Glen Ellen Star over the weekend and the fried artichoke appetizer at Angéle is definitely a dish I'm working to recreate at home. Stay tuned for that recipe!

We've been making great progress on the freezer cleanout front. This week, I'm focusing on braising more meats and making Lamb Picadillo using the last of the ground lamb from a recent meat CSA delivery. Scarlet Runner Beans from Rancho Gordo will be sautéed with loads of garlic and wild mushrooms for a hearty late winter dish for Monday. I love this period of the seasons where we straddle winter and spring produce all in one breath.

I've also got a few small "leftovers" of bits and bobs. Sourdough slices will be perfect for croutons for a bread salad. A whole roast chicken is begging for the Zuni Cafe treatment. And I'm working on a recipe from my childhood and our Lenten options: Shrimp & Crab Enchiladas.

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

• Scarlet Runner Beans
• Ground Lamb
• Beef Shanks
• Wild Mushrooms
• Brown Rice
• Red Cabbage
• Little Gems
• Carrots
• Cooked Chickpeas
• Italian Sausage
• Carrot Tops and Parsley
• Autumn Frost Squash
• Leftover Sourdough

Our Game Plan for Dinner this Week:

Sunday: Zuni Cafe Style Roast Chicken with Bread Salad

Monday: Roast Carrot Tart in Puff Pastry with Sugar Snap Peas, Radish, Mint Salad

Tuesday: Beef and Potato Tacos (recipe test)

Wednesday: Roast Turkey Breast with Braised Kale and Rapini

Thursday: Pan Seared Pork Chops with a Kumquat-Jalepeño Chutney (I've been wanting to make a sweet, tart, and slightly spicy jam/chutney/preserve; very excited to cook up what's in my head with this one!)

Friday: Shrimp & Crab Enchiladas (recipe test!)

Saturday: Pizza Picnic with Caramelized Onion Jam, Fontina, and Roast Squash

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. 😉