Day 1: Grilled cedar plank salmon with kale pesto, Strawberry poppy seed salad
Day 2: Broccoli and cheddar frittata, Strawberry spinach smoothie
Day 3: Homemade pizza, Tossed salad with salad turnips and olives
Day 4: Grilled ribeye steak, Creamed kholrabi greens, Strawberry shortcake
Day 5: Tuna salad served on a bed of endive, Kohlrabi sticks and salad turnip rounds with ranch dip
Day 6: Loaded baked potatoes with bacon bits, sauteed mustard and turnip greens, sour cream, cheese, and scallions
Day 7: Veggie curry with bok choi, spinach and zucchini, Strawberries and cream
Notes: There are two food related events this week that I am centering my cooking around. The first is STRAWBERRY SEASON! It is so short you have to get them while you can. We’ve already picked 24 pounds of strawberries and I have plans to do more picking this weekend. You can read more about my favorite time of year plus get tips for picking and recipes here. You’ll see a few strawberry recipes in my meal plan this week and we’ll be eating them breakfast, lunch, and supper! The second food event this week is Father’s Day. Our favorite dad has requested grilled steak and there are plenty of veggies to choose as a pairing. Creamed spinach makes an elegant side, but since we have so many greens I’m going to use the tops of kholrabi in place of the spinach. Happy father’s day to all the dads out there!
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. Please note that I typically get the pre-filled share each week without substitutions and challenge myself to find new ways to use different vegetables that I may not be familiar with. So, if you are customizing your share, you will need to make substitutions to follow my meal plans. And you certainly don’t need to make the whole week’s worth! This is a jumping off point for you so that none of those awesome veggies go to waste. We rarely eat out, so this is a replica of our actual meal plan for the week and we typically have leftovers for lunch the next day. Also note that every week we have homemade pizza night with a tossed salad. You can throw practically any veggie on the pizza, even lettuce. You can also toss those extra veggies into the salad if you need to use something up.
A couple notes about cooking meals this week: Lots of greens again! Any that are leftover or wilted by the end of the week can be put in the curry. Another tip for greens is to start packing them away for winter. My favorite way to do this is with pesto. I’ll be making a batch with kale to serve over salmon, but I’m going to make a second batch with spinach to freeze. Spoon into an ice cube tray and freeze for 4 hours. Then transfer to freezer bags for storage for up to 6 months.
- Scallions (1.0 bunch) – 1 finely chopped for the strawberry poppy seed salad in place of shallot (could also blend in with the dressing), 1 sliced for baked potatoes, 1 chopped and mixed in tuna salad, 1 in curry
- Kohlrabi (1.0 bunch) – Cut off the greens, roughly chop, saute in olive oil, then add herbed cream cheese and stir until melted (I like Boursin herb cheese). Peel the kholrabi bulbs then cut into sticks to serve with tuna salad or munch on as a snack.
- Broccoli (1.0 head) – frittata
- Kale, Green Curly (1.0 bunch) – kale pesto
- Spinach (1.0 bag) – handful in smoothie, the rest to make pesto for storage.
- Zucchini, Green OR Gold (1.0 count) – cut up for curry
- Lettuce, Red Butterhead (1.0 head) – strawberry poppy seed salad
- Mustard Greens (1.0 Unit) – sauteed in olive oil or bacon grease with turnip greens and seasoned with sea salt then mix in bacon bits and serve over baked potato
- Garlic Scapes (1.0 bunch) – 3 in pesto (splitting between two batches 1.5 each), 1 in frittata, 1 in curry
- Bok Choi (1.0 head) – curry
- Salad Turnips (1.0 bunch) – Cut off the greens and saute as above with the mustard greens. Use 2 turnips in tossed salad, 2 sliced to eat with tuna salad
- Endive (1.0 head) – Half chopped and mixed with salad mix for tossed salad, the other half chop and place on plates to serve as a bed for tuna
- Salad Mix (1.0 bag) – Tossed salad
