It's Week 24 of Dinner Plans and we're celebrating the end of the school year and the summer season ahead!
This week's CSA delivery is bringing us lots of goodies like fennel, more 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 still on that pineapple kick so I'll pick up more pineapple at the grocery store to have for smoothies, yogurt bowls, and popsicles!
Seasonal Cooking Tip: Fridge Organization
While we tidy up the refrigerator weekly with each CSA box pickup, we like to do a deep clean once a month. Today is that day. Here is a short list of what I do when it is time to seriously clean:
- Clean out any crumbs or veggie bits and wipe out drawers with a towel. I'll wash drawers with hot water and soap before hand drying and placing them back in the refrigerator.
- Bring any and all older produce items to the front of the fridge and newer items to the back ("first in, last out") to reduce food waste and ensure we use everything up.
- Label any prepared foods with the month and day it was made so I know what needs to be used up soon. That will help inform the meal plan for the week. This week we have some leftover beans that will get used up in salads and Sopes.
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.
Dinner Plans for the Week
We're batch prepping an herby vinaigrette for the week's robust salad greens. Stay tuned for that recipe later 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. We're also whipping up another batch of Pineapple and Coconut Popsicles as the kids love these lately.
Here is our game plan for dinner this week:
Sunday: Sausage and Ricotta Pasta Bake
Monday: Dinner Salad with Kale, Garbanzo Beans, Shaved Parmesan, Shaved Fennel, and an Herby Vinaigrette (recipe posted later this week!)
Tuesday: Vegan Mexican Sopes
Wednesday: Crispy Marinated Tofu with Noodles and Veggies
Thursday: Carnitas Burrito Bowl using The Easiest 4-Ingredient Slow Cooker Pork
Friday: Kale Pesto Pasta (final recipe test)
Saturday: Pizza with Leeks, Mushrooms, and Burrata
Cheers to a nourishing week. ❤️
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