The Plan:
Day 1: Eggplant and zucchini parmesan, Tossed salad with cucumber, carrots, and onions
Day 2: Roasted cauliflower over curried quinoa (Vegan recipe)
Day 3: Homemade pizza with homemade pesto, Tossed salad
Day 4: Grilled burgers, Roasted beats, Easy coleslaw
Day 5: Scrambled eggs with mushrooms and leeks, Frozen fruit smoothie
Day 6: Baked potato bar, Steamed green beans
Day 7: Brats with homemade sauerkraut, Creamy cucumber dill salad
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)
- Ground beef and brats from Mastodon Valley Farm meat share
Into Storage:
- Eggplant and zucchini parmesan (I’m getting extra supplies and doubling the recipe to freeze some in an aluminum pan. Make the whole recipe until it is ready to put in the oven, then cover and move to the freezer instead. When you want to eat it you can put it in the oven right from the freezer, but it will take about twice as long to bake)
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 Kale, Green Curly (1.0 bunch): roasted cauliflower/quinoa dish – since curly kale is a bit tougher I’m going to sauté in olive oil to soften it before adding to the quinoa
1 Eggplant, Globe (1.0 count): eggplant parmesan
1 Cauliflower (1.0 head): roasted cauliflower over curried quinoa
2 Zucchini, Green and/or Gold (1.0 count): eggplant parmesan
1 Lettuce, Green Leaf (1.0 head): tossed salad
1 Dill Flower (1.0 head): Dilly beans
1 Thai Basil (1.0 bunch): homemade pesto
1 Beans, Green (1.0 bag): half for dilly beans, rest steamed and topped with olive oil & salt then served over baked potato
1 Onion, Purplette (1.0 bunch): 1 for cauliflower/quinoa dish, 1 for cucumber dill salad, 1 for tossed salad
2 Beet (1.0 count): Tossed in olive oil and roasted to serve with burgers
2 Cucumber (1.0 count): 1 for tossed salad, 1 for cucumber dill salad
1 Cabbage – Red (1.0 head): half for coleslaw, half for homemade sauerkraut
1 Leeks, Bunching (1.0 bunch): scrambled eggs
