Dinner Plans: Week 16

It's Week 16 of Dinner Plans and we're finding a new groove with weeknight meals!

A serendipitous thing has happened on the meal planning front. Our behavioral therapist for one of our children outlined new goals that included shared meal times. My youngest is a little bit of a picky eater and, in an effort to introduce my kiddo to new foods and to reduce screen time at the table, we've switched up the dinner routine just a touch.

First, no screens at all. This has definitely been easier said than done, but two weeks into this routine and we're nearly to the point where we do not have screens at the table. This has allowed for beginning level conversation or the occasional table game like Spot the Difference or Adsumudi. We also have opted for serving meals family style. This has helped our kiddos choose what they want to put on their plate and practice with serving themselves, passing dishes along to others, and sharing.

When speaking with our coordinator about the plans, I asked about whether or not our behavioral therapist should "join in on meal time." To which they replied, "if the therapist would like to, that would be totally okay." After checking to make sure our therapist didn't have any food allergies and checking on specific dietary preferences, I got to work on planning dinners. Twice a week, now, we've got dinner for 5. And, I gotta say, my heart is full. My kiddos are doing great at meal times, we're sharing foods we love, and our therapist even said they're some of their favorite days seeing our kiddo begin to test the waters of new-to-them foods and engage in table conversations. It doesn't hurt that the food is pretty delicious, too. 😉

Dinner Plans for Week 15

This week I'm off to the farmers market for the sweetest strawberries from Rodriguez Family Farms, more asparagus, and mushrooms for a few recipe tests like a Chorizo-style marinated Lion's Mane for tacos and tostadas and a final round of the fried artichokes. I've got plenty of beans to play with different ways to enjoy them. Currently exploring with beans for breakfast to up the plant-based protein and fiber game.

An anniversary is to be celebrated this week and I'm making another round of the birthday cake from earlier this month with the goal of writing up the recipe for the cake fillings and the dark chocolate cake sponge, too. Another deliciously nourishing week ahead!

Here’s what else caught my attention in our CSA box, Good Pantry Haul, and the fridge, freezer, and pantry this week:

• Green Garlic
• Frisée
• Little Gems
• Butternut Squash
• Red Chard
• Radishes
• Potatoes
• Corn (freezer)
• Asparagus
• Broccoli Rabe
• Fava Beans
• Whole Chicken

Our Game Plan for Dinner this Week:

Sunday: Butternut Squash Lasagna with Spinach and Chard

Monday: Tostadas with Beans, Lion's Mane Mushrooms, and Fresh Salsa

Tuesday: Grilled Rib Eye Steaks, Fingerling Potatoes, and Roasted Garlic Herb Compound Butter

Wednesday: One Pan Chicken Meatballs with Orzo and Spring Greens

Thursday: Grilled Fish Tacos with Kumquat-Jalapeño Salsa

Friday: Pasta with Carrot Top Pesto, Peas, and Carrots

Saturday: Pizza with Point Reyes Toma, Olives, Mushrooms, Sausage, Caramelized Shallots, and Soppressata

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. 😉