It's Week 4 of Dinner Plans and we're deep in a pantry reset and refresh!
A pantry refresh was something I usually would do once a month, but have been doing this weekly as of late. As someone who prepares nearly all of our meals at home, a weekly stock take is necessary. This helps to ensure I can replenish what needs to be replenished. It also helps identify what needs to be consumed before an expiration date. Now, I am able to plans our meals for the week with ease. For pantry staple recommendations, see Part I and Part II of my Pantry Stocking posts.
Dinner Plans for Week 4
I continue to pull items from the freezer that I didn't realize I had. This mulberry syrup is one example of the latest freezer finds. A red cabbage I picked up from a local farmstand has lasted us a good three weeks now. I consider it the MVP of veggies these last few weeks. I love that I've been able to use small bits of it for lunch salads, quick slaws for sandwiches, and it's still fresh. Aiming to use the last of it this week for grain bowls and wintertime salads.
I spotted frozen pumpkin purée made from the Halloween Jack-o-Lanterns and am thinking it'll be useful in soup with roasted sprouting cauliflower. Maybe garnish it with with some marinated Royal Coronas or Crispy Mushrooms with breadcrumbs or croutons? The recipe developing wheels are turning here.
Here’s what caught my attention in our garden, fridge, freezer, and pantry this week:
- 1 pound frozen salmon
- ½ head of red cabbage
- 1 bunch Frisée
- 4 fennel bulbs
- Freezer Sprouting Broccoli
- Freezer Sprouting Cauliflower
- Freezer Pumpkin Purée
- Freezer Poultry Stock
- Gouda and Toma Cheese
- Truffle Butter (see how I made it here)
Our Game Plan for Dinner this Week:
Sunday: Yuzu Kohso Marinated Salmon with Steamed Rice and Sprouting Broccoli
Monday: Truffle Butter Mac & Cheese with Crispy Breadcrumbs and Winter Time Salad
Tuesday: Chipotle Marinated Mushroom Tacos
Wednesday: 30-Minute Lamb Ragu with Spaghetti
Thursday: Koji Marinated Fish with Ramen
Friday: Buttermilk Brined Fried Chicken Sandwiches with Quick Slaw and Toma Cheese Skirt
Saturday: Pizza Picnic with Caramelized Onions, Peppers, Fontina, and 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. 😉
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