The theme this week is simple meals with some big flavors. With the abundance of salad greens in this cooler weather, I like to go for hearty salads. Even though they sometimes have many ingredients, I try to pick ones where I can make some or all of the components ahead of time to save some hassle on weeknights. Here’s what I’m planning to make this week:
We’re approaching the last few weeks of our summer share and the menu for this week definitely says autumn is here. Here’s how I’m planning to use these veggies:
I’m very excited for the return of fall salads. It’s the perfect way to recognize that the tops of the trees are starting to glow with their autumn yellows and reds, but still recognize that somehow it’s almost 90 degrees and any length of time spent outdoors other than the first brisk pre-dawn hours may still come with oppressive humidity.
I’ll be using up the last few weeks of ingredients to make meals of what new things I got this week
- Yukon potato breakfast hash (similar to this recipe)
- Mizuna-topped pizza (inspired by this recipe)
I had thought I would be traveling this week, but instead I have more time to cook through this week’s veggies. Here’s what I have on the menu:
- Poached Cod in Tomato Curry (using last week’s cherry tomatoes)
I’m also planning to make pimento cheese and pear scones. Together with a bunch more tomatoes from our garden, the roma tomatoes will become tomato sauce that I will can for later.
This is a week where I’ll be home later than normal several days, so I’ve planned meals where I can make some or all of the components ahead of time (roast veggies or grains), and then finish the meal the night I want to eat it. Or at least that’s the plan, after spending most of the weekend canning tomatoes from our garden, we’ll see how much more time I feel like spending in the kitchen!
There’s no doubt the weather is changing towards fall, and the amount of leafy greens in the basket this week is another sure sign. I’ve gotten used to making fall salads with all these seasonal ingredients – expect to see a lot more of them in the upcoming weeks. But before I get caught looking ahead, there are still 8 more weeks of our Spring/Summer fruit and vegetable share to get through!!!
Here’s what I have in mind to use our veggies this week.
- zucchini ricotta orzo
- Skillet chicken enchiladas with collards
- Fresh cherry tomato sauce with zoodles
- Tuna, Avocado, White Bean, and Arugula Salad
- Turkey larb with butterhead lettuce
I’m also planning to dice and can our tomatoes and make some Asian plum sauce (haven’t yet decided on a recipe through!)
This Labor Day weekend involved a lot of chores for us: staining the deck, doing yard work, and drying or canning our bounty of fruits and veggies (including the peaches, tomatoes, and jalapeños we got this week!).
I also shredded and froze the last of our summer squash, and made a curried corn soup to freeze so we can enjoy its bright flavors in the depths of winter!
In addition to a few recipes I didn’t get around to last week, here’s what I’ve planned for the week ahead.
- Flank steak with red peppers and twice baked blue potatoes
Elk barbacoa and grilled peppers and onions
Chicken, bok choy and cabbage stir fry (with my go to stir fry sauce)
- Smoked ribs and roasted potatoes