Day 1: Pasta alla Norma, Carrot sticks
Day 2: Sweet potato, carrot, and apple stew
Day 3: Homemade pizza, Tossed salad with beauty heart radish
Day 4: Beef and butternut squash stew, Crusty bread
Day 5: Baked salmon with pesto, Steamed broccoli, Apple slices
Day 6: Stir fry with carrots, tatsoi, peppers, salad turnips, and garlic, served over rice
Day 7: Chopped salad with quinoa, sweet potatoes, and apples
Notes: I rescued a few last garden tomatoes from the frost and am using the last of the seasonal eggplant for one of my favorite pasta dishes. Also going with some comfort this week from some stews. We could all use some comfort right about now. And of course adding in a healthy dose of greens to round out the week!
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) – 3 in sweet potato stew, 2 in stir fry, the rest will be cut up into sticks for lunches and supper sides
- Broccoli (1.0 head) – steamed to serve with salmon
- Tatsoi (1.0 head) – stir fry, you won’t need to cook it long or at all; the heat from the rest of the cooked vegetables should wilt the leaves and the stems will add crunch
- Butternut Squash (1.0 count) – beef and butternut squash stew
- Sweet Potato (1.0 bag – 3 lb) – 2 large in sweet potato stew, the rest roasted for the chopped salad with quinoa
- Parsley, Flat Italian (1.0 bunch) – pasta alla Norma
- Salad Turnips (1.0 count) – stir fry
- Chard, Red (1.0 bunch) – chopped salad with quinoa
- Onion, Yellow (1.0 count) – 1 for sweet potato stew, 1 for beef and butternut squash stew
- Pepper, Carmen Sweet Italian (smaller size) (1.0 count) – stir fry
- Lettuce Head (various) (1.0 head) – tossed salad
- Garlic (1.0 count) – Pasta alla Norma, Beef and butternut squash stew, Stir fry
- Radish, Beauty Heart (1.0 count) – tossed salad
