The Plan:
Day 1: Stone Soup, Crusty bread
Day 2: Stuffed squash
Day 3: Homemade pizza
Day 4: Beef and barley stew, Pumpkin date muffins
Day 5: Lasagna with kale
Day 6: Grilled brats, Roasted beets, Roasted Delicata squash
Day 7: Sweet potato, carrot and apple stew, Homemade cheesy pretzels
Pantry Shuffle:
Out of Storage:
- Ground pork, ground beef, round steak, and brats from Mastadon Valley Farm
- Homemade chicken and veggie broth
Into Storage:
- Homemade beef broth: freeze in silicone bags
- Pumpkin muffins: freeze in silicone bags
- Lasagna: one pan to eat, one to freeze. I freeze in aluminum pans. Complete all the steps of the recipe except baking, then cover well and transfer to the freezer.
- Carrots: These will be kept in my spare refrigerator at a temp of 35-40 degrees F. Best to put in plastic bags with air holes to keep humidity high.
Notes: Soup Season
We eat soup all year round because it is easy and nutritious. However, this time of year I find myself gravitating towards soup recipes for another reason – comfort! You can’t beat a piping hot bowl of soup that warms your belly and your soul.
I usually pair my soup with a quality crusty bread (only ingredients should be flour/grain, water, yeast, and salt), but some of my other favorite sides are muffins and pretzels. Corn muffins are a classic and pumpkin muffins are delicious this time of year. I also have a great recipe for homemade cheesy pretzels that I’m hoping to get posted soon. They are much easier (and fun) to make than expected.
If you are looking for soup recipes, check out my soup category to find 29 stew, soup, and chili recipes. These are all my favorite soups and I’ll be adding many to my meal plans over the next few months. This is definitely soup season!
