The Plan:
Day 1: Spaghetti with homemade pasta sauce, Balsamic roasted broccoli and beets
Day 2: Slow cooker stuffed peppers, Corn on the cob
Day 3: Homemade pizza
Day 4: Gazpacho, Melon cubes
Day 5: Crock Pot cheesy cauliflower soup
Day 6: Sauteed collard greens topped with a fried egg, Fruit smoothie
Day 7: Pan roasted chicken with chicken with lemon garlic green beans and potatoes
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:
- Homemade pasta sauce (using water bath canner)
- Diced tomatoes (freeze)
- Muskmelon (freeze)
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): stuffed peppers – I’m going to cook with the sausage before stuffing
1 Collard Greens (1.0 bunch): Remove leaves from the stems. Sautee in olive oil until wilted and tender. Divide between plates and top with fried egg
1 Tomatoes (1.0 increment): pasta sauce, gazpacho
1 Beans, Green (1.0 bag): chicken dish
1 Broccoli (1.0 head): Cut into florets, peel the stem and dice. Toss with 1 tbsp olive oil, 1 tbsp balsamic vinegar, and salt/pepper. Roast at 350 until tender, about 10-20 minutes. This is one vegetable that roasts better at a lower temperature. I’m also roasting beets this week so I’ll first do the broccoli, then turn up the heat and do the beets. Prep time is pretty minimal so I don’t mind the extra cooking time.
2 Pepper, Red Sweet Carmen (1.0 count): stuffed peppers
1 Muskmelon, Sugar Cube (1.0 count): cut into cubes to serve with gazpacho
1 Cauliflower (1.0 head): I’m going to use rice in the stuffed peppers and use the cauliflower to make the cheesy cauliflower soup, but you could use the cauliflower instead of rice in the stuffed peppers.
2 Beet (1.0 count): peeled and diced. Toss with olive oil, balsamic vinegar, and salt/pepper. Roast at 400 for 20 minutes until fork tender.
2 Pepper, Red Bell (1.0 count): stuffed peppers
5 A1 Corn, Sweet (1.0 count): corn on the cob
