Day 1: Carrot soup, Garlic bread
Day 2: Gazpacho, Muskmelon chunks
Day 3: Homemade pizza with pesto (made with garden kale) topped with Anaheim peppers and tomatoes
Day 4: Eggplant and zucchini Parmesan, Tossed salad with shredded carrots
Day 5: Tacos with lettuce and homemade Pico de Gallo (fresh diced tomatoes, onion, cilantro, jalapeno, lime, and salt)
Day 6: Grilled steak, Grilled corn on the cob, Balsamic roasted broccoli
Day 7: Spanakopita, Greek salad
Notes: Two soups this week, but they are very different. The carrot soup is warm and comforting, while the gazpacho is cool and refreshing. Buy one loaf of Italian bread to make garlic bread, and save 2 slices to make the gazpacho the next day. As I continue to think about the cooler months ahead, I’m making plans for my freezer. I’ll be doubling the carrot soup so I can save half. The eggplant Parmesan is one of my guilty pleasure meals and I’ll be tripling this one to freeze two pans for the winter. The recipe has instructions on how to do this. Also, my garden is overflowing with chard so I am going to make a couple batches of spanakopita (chardakopita?) to freeze too. It will be a busy cooking week, but I am looking forward to getting the whole family involved and eating some great food!
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 on how I structure the plans.
- Carrots (1.0 bag) – 1 medium carrot to shred for the tossed salad, the rest will go into the carrot soup
- Tomatoes (1.0 Unit) – 2 medium tomatoes for pico de gallo, 2 small tomatoes for Greek salad, the rest for the gazpacho
- Broccoli (1.0 head) – crowns cut into bite sized pieces, stems peeled and cut into 1/2 inch chunks, then tossed with olive oil, balsamic vinegar, and sea salt and roasted at 400 degrees F for 15 minutes or until tender when poked with a fork.
- Eggplant, Globe (1.0 count) – eggplant parmesan. If your eggplant is small you may want to purchase more (I bought 2 large ones to make a triple batch), otherwise you can cut the recipe in half and put it into an 8×8″ pan.
- Pepper, Jalapeno (1.0 count) – pico de gallo
- Zucchini, Green OR Gold (1.0 count) – eggplant parmesan
- Lettuce, Green leaf (1.0 head) – Chop up the whole head then reserve a small amount for tacos. The rest goes into a tossed salad.
- Pepper, Anaheim (green, hot) (1.0 count) – seeds removed (wear gloves) then sliced and placed on pizza
- Muskmelon (1.0 count) – peeled and cut into bite-sized chunks to serve with gazpacho
- Cucumber (1.0 count) – 1 in gazpacho, 1 in Greek salad
- Garlic (1.0 count) – garlic bread (infuse melted butter or olive oil w/ crushed garlic then spread on bread and toast in the oven), gazpacho, pesto (using my own kale this week), spanikopita
- A1 Corn, Sweet (1.0 count) – grilled and served with steak
- Pepper, Bell (most likely Green) (1.0 count) – greek salad
