The Plan:
Day 1: Spanakopita, Homemade hummus with carrot sticks
Day 2: Grilled ginger-sesame chicken chopped salad
Day 3: Homemade pizza, Tossed salad with salad turnips
Day 4: Cheeseburgers, Sauteed greens with garlic and ginger
Day 5: Ratatouille (from freezer)
Day 6: Loaded baked potatoes with asparagus
Day 7: Sesame noodles with bok choy
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)
- Carrots (refrigerator root cellar)
- Ratatouille (freezer)
Into Storage: Nothing this week!
Notes:
This is the last week of my spring CSA. We’ve been munching on fresh greens and chowing down on tender asparagus spears and I’m really going to miss it! If you want to add some fresh, local produce to your plate this spring, you can find the following at Farmer’s Markets and some grocery stores in the Midwest right now. Look back at my last 4 posts to find more recipes and meal ideas that incorporate these foods. If you live in the Madison or Southwest Wisconsin area, check out Keewaydin Farms. Their organic produce is super yummy! I believe they have spring, summer, and fall produce shares.
