It’s Week 26 of Dinner Plans and we’re ringing in the first official weekend of summer with a beautiful bounty of summer produce!
This week’s CSA delivery is bringing us lots of goodies. We’ve got more garlic scapes, fava beans, and an abundance of leafy greens for summer salads. This week I also picked up more cherries as we can’t get enough. We’re making more cherry pie, a compote, and a jam as I learn to can our favorite fruits and veggies this year. We will also make more popsicles after we pick up more pineapple which the kids can’t get enough of.
Seasonal Cooking Tip: Squeezing Every Ounce of Citrus
When picking up our produce box, there are always a few items where I am not sure what I’ll do with them. But I don’t want them to go bad and I want to preserve every ounce I can. Take oranges for example. Last week we had a pound of oranges that I didn’t use and we received another pound in this week’s box. The kids are on a cherry and berry kick so here is what I’m going to do with the citrus:
- First, I wash all the oranges and dry them with a clean linen towel.
- Next, I will zest the oranges and put them in a silicone tray to freeze. This usually will yield a few tablespoons of zest and I can have that on hand to add aromatics to marinades, sautes, or baked goods.
- Then, I slice the oranges in half along the horizontal and juice them up. We love the fresh squeezed juice for mornings, smoothies, or freezing cubes for marinades if I don’t have plans for the juice for the week.
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
Today we have more fava beans and garlic scapes which have been so good in a variety of dishes we’re making at home! 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. With pineapple on sale at the grocery store, I bought three to cut into chunks and freeze a batch for smoothies. The rest I’ll use for popsicles and to have in morning fruit bowls.
For many of the meal ideas down below, I’m writing up the recipes this week and aim to get them on the blog soon. Subscribe to our weekly newsletter to be in the know when they’re live. 😉
Here is our game plan for dinner this week:
Sunday: Summer Salad with Fava Beans and Mint
Monday: Whole Wheat Flatbread with Caramelized Cabbage and Shallots
Tuesday: Burrito Bowls with Grilled Chicken, Beans, Rice, Peppers, and Fire Roasted Corn Salsa
Wednesday: Pesto Stuffed Meatballs with Mozzarella and Roasted Tomato Sauce
Thursday: Kale Panzanella with an Herbed Shallot Vinaigrette
Friday: Baja Fish Tacos
Saturday: Pizza Margherita
Cheers to a nourishing week. ❤️
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