What I’ve Planned – Week 19

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.

I’m also planning to dice and can our tomatoes and make some Asian plum sauce (haven’t yet decided on a recipe through!)

What I’ve Planned – Week 18

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.

  • Smoked ribs and roasted potatoes

What I’ve Planned – Week 4

A long weekend provides such a chance to catch up on my home to-do list, including meal prep for the week ahead. With summer temperatures setting in, it’s going to be more difficult than usual to spend a whole day over the stove. Alternating roasting veggies with a pan of brownies in the oven might be just the motivation I need!

Here’s what I’m thinking for how to use up my basket this week:

    Smoked ribs, roasted asparagus, green salad
    Instant Pot Butter Chicken (will chop up and toss in my tomatoes along with the tomato purée, didn’t get quite enough to cook it down for a substitute)

I’ll probably also use the kale and last week’s green garlic in a quiche. I definitely need to make some salads to work on using up all the romaine we got this week. I have some extra berries in the fridge and I love a Black and Blue salad – I add sliced steak to make it a more substantial meal.

What I Made: Sausage and Noodle Skillet with Banana Peppers

Although this recipe is a one pot meal, it does require a bit of preparation because of all the ingredients that need to be chopped.  The upside is that this recipe is widely customizable.  Got some vegetables you need to get rid of?  Toss them in!  Just don’t make the mistake that I did a try to use pre-cooked noodles.  This makes a soggy mess. Instead, cook them as part of the recipe. Click “Read More” to see full directions.

 

NoodleSkillet

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What I Got: Week 12

Week12

Produce arrangement and photo this week courtesy of my very talented sister

yellow cubanelle peppers, green acorn squash, rainbow chard, golden gem watermelon, red tomatoes, green beans
mixed yummy peppers (yellow, orange and red), fortune plums, baby eggplants, gala apples, red potatoes

Since I’m posting this in much later, here’s a recipe I made with the baby eggplant and completely forgot to document! Stuffed Baby Eggplant from Tyler Florence.  My eggplant were a little too baby-sized to make this effective, but it was still quite tasty.