It’s Week 30 of Dinner Plans and we love sharing our weekly meal plans to cook easy and healthy meals using peak summer produce!
We skipped our CSA delivery this week since we still have so much produce left to cook through. The purple garlic has been incredibly fragrant and absolutely delicious in a roast garlic herb butter I’ve used for both steak and chicken or on a toasted slice of bread. We’ll make another round of summer salads that we can’t get enough of and helps to keep us cool in this persistent heat!
Seasonal Cooking Tips: One Ingredient Cooked 3 Ways
Summer is an amazing time for fresh produce with summertime zucchini as a quintessential vegetable for the season. That said, it’s easy to get bored or tired of making the same vegetable the same way.
When it comes to cooking with the seasons, I tend to rotate my seasonal vegetable recipes through a variety of dishes. I think about different methods of preparation: grilling, roasting, frying, sautéing and then decide on what to make for the week. For zucchini season, I’m sharing three recipes that show three different ways to prepare the vegetable we always have an abundance of this time of year:
- This pasta with caramelized zucchini is ready in 20 minutes and is sure to become your new favorite pasta dish to use up all that summer squash.
- Breakfast potatoes with zucchini is a great meal prep option to use as a breakfast hash or as a filling for breakfast burritos and tacos.
- Zucchini Parmesan is a wonderful weekend dinner idea. I know, summertime heat does not invite the use of the oven but trust me on this one. It’s a great dinner idea and if summertime doesn’t sound like an appealing time to make it save this one for crisp autumn Sundays or a wintering Friday night.
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
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 a variety of delicious recipes on Sunday. With these relatively easy dinners in mind, I then make our grocery list of ingredients to pick up either at the farmer’s market or our local grocery store.
Here is our game plan for dinner this week:
Sunday: Pasta with Caramelized Zucchini
Monday: Birthday Burger Bar for Our Emma ❤️
Tuesday: Shrimp Enchiladas
Wednesday: Risotto with Swirls of Spinach & Arugula Pesto
Thursday: Fava Falafel Salad
Friday: Dinner Toast with Garlicky Greens & Fried Egg
Saturday: Pizza with Garlic Scape Pesto, Artichokes, Fresh Mozzarella, and Arugula
From favorite recipes to new things with a wide variety of ingredients, cooking delicious food with our CSA definitely gets us out of a dinner rut and reduce 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. 😉
Cheers to a nourishing week. ❤️
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