Week 44 of Dinner Plans and we're gearing up for the first festive meals of the season!
With Halloween later this week followed by Dia de Los Muertos, meal prep is taking up some of the festive dishes and recipes I wait all year to make. As I write this, I've got the dough proofing for pan de muerto--my first time making it. The kids are helping prepare for the altar, or ofrenda, and asking questions about our ancestors. This annual family tradition has become one of my absolute favorites.
Dinner Plans for Week 43
I am finally getting down to the last bits of produce and have a number of fruit spreads and compotes to make with summer berries. A trip to the farmers market this week will be reserved for a few more bunches of marigolds after harvesting the ones we grew in the garden along with picking up mushrooms, apples, pears, and onions. On Instagram Stories today, I took viewers through a quick fridge and freezer forage session as I highlight how we're working with the ingredients we have and shopping as conscientiously as possible to reduce food waste.
Here’s what caught my attention in our garden, fridge, freezer, and pantry this week:
- Freezer Butternut Squash Cubes
- 4 pack of Bratwurst
- 5 pounds Russet Potatoes
- Freezer jar of Mole Coloradito
- 1 pound Pork Chorizo
- 4 pounds Turkey Breast
- Freezer pesto cubes
- Boneless, skinless chicken breast
Our Game Plan for Dinner this Week:
Sunday: Skillet Grilled Bratwurst with Cottage Potatoes Fried in Duck Fat with Bacon Ends and Créme Fraîche
Monday: Spiced Squash Soup with Grilled Cheese
Tuesday: Mole Chicken Enchiladas with Refried Black Beans
Wednesday: Baked Potatoes with Crumble Pork Chorizo, Peppers, and Onions
Thursday: Herb Roasted Turkey Breast with a Fall Harvest Salad Featuring Blue Cheese and Fig Vinaigrette
Friday: Pasta with Seasonal Pesto and Grilled Chicken
Saturday: Pizza with Pesto, Prosciutto, and Fior di Latte
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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