After a couple weeks of folks telling me our basket haul looked small, I think you’ll agree that we have an abundance this week, especially of leafy greens!
We’ll probably end up eating more salads than this, but I’m running low on ideas! Maybe taco salad with our leftovers or a deli drawer-clearing chef salad?
As if you couldn’t tell from this week’s basket photo, we’re cooking with greens, greens, and more greens! You’ll see a lot of salads, but I’m trying to find other ways to use them, too.
I feel I am in a bok choy rut. I love stir fry, but it feels repetitive even when I mix up the sauce flavors and ingredients. Send your suggestions!!!
We are rolling into week 3 still trying to finish leftovers from last week, so the meal list is fairly short for now. I suppose I unconsciously balanced what felt like so much meat last week with almost all meatless meals for the week ahead. If you’re looking to eat less meat, this is the week for you!
Maybe it’s the lack of lettuce in this week’s basket, but my meal list is looking very indulgent.
This week’s basket offers a nice, though I assume temporary, break from salad greens. We had a beautiful warm weekend, but there’s another drizzly, cool work week ahead, so my menu definitely leans towards comfort foods!
I’m hoping to be a bit more ambitious with my breakfast and desserts this week, too. I found two recipes to help use up my rhubarb that look delicious.
That’s a lot to do! I better get baking!
With a more limited ability to grab groceries, we’ve tried to use a lot of the flavors and ingredients we have already for meals through the week. Colder weather this week means heavier meals mixed in with salads (still have to use up all that lettuce, after all!)
Not a very ambitious week, but it’s nice when only a few recipes can use up a number of our ingredients. We’ve been trying to get take out once a week to support our favorite local restaurants, so we aren’t making quite as many meals as we sometimes do. With a more manageable amount of veggies in the winter, that works for now!
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