The Plan:
Day 1: Black bean and chard quesadillas with guacamole
Day 2: Meatloaf (sneaking in some radish greens!) topped with rhubarb relish, Sauteed asparagus
Day 3: Homemade pizza, Tossed salad with radish
Day 4: Mediterranean spinach and orzo salad, Greek Marinated Chicken
Day 5: Butternut squash soup (freezer supply), Leftover salad, Sourdough bread
Day 6: Egg scramble with chives and ramps, Frozen fruit smoothie
Day 7: Green garlic and arugula pesto potatoes, Grilled steak
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)
- Butternut squash soup, strawberries (freezer)
- Ground beef, steak, chicken (freezer; from Mastodon Valley Farm meat share)
Into Storage: Nothing this week!
