It’s Week 6 of Dinner plans and with New Hampshire setting a record wind chill and Punxsutawney Phil seeing his shadow, to the cool and drizzly morning we had here in Southern California today, it’s definitely still feeling like winter here. The oven will get plenty of use this week and tonight we’re using it for some phenomenal zucchini parmesan. I’ve tested this recipe twice and it’s a winner. You’re going to love it when I share it on the blog this coming week. With the broccoli in our box this week we’ll looking to make pesto to toss with some pasta and sundried tomatoes and toasted pine nuts.
Even though it’s still feeling like winter, I’ve got the itch to grill and we’ll use the oven to give our romaine lettuce a bit of char for a salad. It’s another delicious week as we keep on cooking with our CSA! Check out our game plan for dinner this week below:
Sunday: Zucchini Parmesan (Final recipe test)
Monday: Easy Thai Coconut Curry (Recipe in development)
Tuesday: Speedy Sopes with Black Beans, Squash, & Potatoes; this is a new favorite in our house!
Wednesday: Charred Romaine Salad with Toasted Pine Nuts, Crispy Chickpeas, and a Lemon-Parmesan Vinaigrette (Recipe in development)
Thursday: Pasta with Broccoli Pesto, Sundried Tomatoes & Toasted Pine Nuts
Friday: Tortellini Soup with Kale and White Beans (deciding whether to go creamy with this version or brothy with this one; stay tuned)
Saturday: Salad Pizza using some of the remaining Romaine, fire roasted corn, and a citrusy dressing. Curious about Salad Pizza? Check out my latest Reel here where I’m joining in on the fun for Salad Pizza February with Ines at Luppa Cotta.
Wishing you a nourishing week. ❤️
Leave a Reply