The Plan:
Day 1: Store bought falafel with homemade roasted red pepper hummus, Lettuce salad with tomato and feta cheese
Day 2: Pasta alla Norma w/ roasted fennel
Day 3: Homemade pizza
Day 4: Egg roll in a bowl with shredded kohlrabi
Day 5: Mozzarella stuffed turkey meatloaf (sub kale for spinach), Roasted delicata squash, Sauteed tatsoi
Day 6: Egg scramble with peppers
Day 7: Broccoli cheddar soup
This meal plan was curated using local foods that are in season now or preserved during the peak growing season in the U.S. Midwest. The plan is an exact replica of what our family is eating this week unless we are out of town. Meal plans are developed using whole foods and my meal planning system (click here!) and are meant to be healthy and easy to prepare. Most recipes will take no more than 30 minutes of active cooking time. Occasionally meals may require all day slow cooking, advanced prep, or some oven time. Recipes are provided when available. I sincerely hope this will help with your own meal planning!
Pantry Shuffle:
Out of Storage: (preserved when in season and coming out of my root cellar, freezer, canned, or dehydrated stash)
Into Storage:
- Anaheim pepper (small dice and freeze in zip top bag)
CSA Breakdown:
For those of you also using Crossroads Community Farm, here is a breakdown of how I will use each piece of produce this week. See the first CSA post from this season for details of how I structure the plans.
1 Fennel (1.0 bulb): pasta alla Norma
1 Kohlrabi (1.0 bulb): Peeled and grated/shredded to add to egg roll in a bowl
1 Tomato, slicer (1.0 count): pasta alla norma or lettuce salad
1 Kale, Green Curly (1.0 bunch): egg scramble
1 Eggplant, Globe BABY (1.0 count): pasta alla Norma
1 Tatsoi (1.0 head): sauteed in olive oil and seasoned with salt/pepper and a dash of garlic powder to serve with meatloaf
1 Broccoli (1.0 head): broccoli cheddar soup
1 Cabbage, Green (1.0 head): egg roll in a bowl
2 Onion, Yellow (1.0 count): egg roll in a bowl, meatloaf, broccoli cheddar soup
1 Lettuce, Red Leaf (1.0 head): lettuce, feta, and tomato salad to serve with falafel
1 Pepper, Anaheim (green, hot) (1.0 count): finely chopped and freeze to use in chili in the winter
4 Pepper, Red Sweet Carmen (1.0 count): Roast 2 in oven until very soft, remove skins and seeds. Process in food processer with hummus. The remaining 2 will be used in egg scramble
1 Delicata Squash (1.0 count): roasted to serve with meatloaf
1 Pepper, Red Bell (1.0 count): egg scramble
1 Garlic, bulb (1.0 count): hummus, pasta alla norma, egg roll in a bowl, broccoli cheddar soup
