It’s Week 23 of Dinner Plans and we’re definitely inching closer to that summer time mood!
This week’s CSA delivery is bringing us lots of goodies like fennel, leeks, and an abundance of leafy greens for summer salads. I love picking up our box at the farmer’s market where I’m also able to pick up produce like mushrooms and the best berries from our local farmers. The kids are also on a pineapple kick so I’ll pick up pineapple at the grocery store to have for smoothies, yogurt bowls, and popsicles!
Seasonal Cooking Tip: Stocking the Pantry
I recently made a series of online orders for what I call, “Pantry Haul.” Here is a short list of what I ordered as part of our pantry restock:
- Bread flour, pastry flour, almond and all-purpose flour from King Arthur Baking
- A variety of beans including Pinquito, Borlotti, and Pinto from Rancho Gordo
- Quarterly olive oil haul from California Olive Ranch
See Part I and Part II of my Pantry Essentials Series for more tips and recommendations for keeping a well stocked pantry no matter what size pantry you have. We converted a small closet into what is our current pantry. I’ll share more about what went into building that in a later blog post.
Dinner Plans for the Week
Summer salads are calling our name and that will be the running theme this week. Checking the list on Sage Mountain Farm’s website for what we’re getting in our boxes this week helps me to shop our pantry, fridge, and freezer in order to plan meals on Sunday. Here is our game plan for dinner this week:
Sunday: Turkey Sliders (final recipe test) with No-Mayo Red Potato Salad (recipe test)
Monday: Shaved Fennel Salad with Blood Orange Vinaigrette (recipe test; can you believe we still have some blood oranges?!)
Tuesday: Baja Style Fish Tacos with Quick Cabbage Slaw (recipe test)
Wednesday: Grated Carrot & Beet Salad
Thursday: Lime & Chipotle BBQ Roast Chicken with Santa Maria-Style Pinquito Beans
Saturday: Pizza with Roma Tomatoes, Garlic Confit, Basil, and Burrata
Cheers to a nourishing week. ❤️