Day 1: Grilled chicken Caesar salad, Intense strawberry lemonade
Day 2: Burrito bowls with cilantro lime rice, taco-seasoned chard, black beans, and avocado
Day 3: Homemade pizza with basil pesto, Tossed salad with salad turnips and olives
Day 4: Quiche with cheddar, scallion, and turnip greens (and any other greens you have in the fridge)
Day 5: Lasagna (from frozen supply), Leftover salad
Day 6: Grilled zucchini sandwiches, Strawberries and cream
Day 7: Fried rice with broccoli, scallion, and bok choi
Notes: We’re packing on the carbs this week, but also balancing out with a boatload of veggies! If you want to focus more on the veggies and protein then cut the rice in half, change to open-faced sandwiches, and make a crustless quiche. For this meal plan, my time savers include keeping pie dough (homemade) in the freezer, pulling out a pre-made frozen entree (weeknight), and making rice ahead. Rice actually freezes quite well and you can make a big batch and portion it into freezer bags then grab out what you need and heat in the microwave (remove from plastic first) or put right into the skillet for fried rice. The zucchini sandwiches are a crowd pleaser in my family and super easy, so you are probably going to see these show up a lot in my meal plans over the summer, especially as zucchini season picks up. I usually like to wait until onions and fennel are in season too, but I’ve been getting requests from the little ones already so I had to add it to the plan! Also be sure to savor those strawberries while you can.
Click Here For a Complete Strawberry Picking Guide and the Best Strawberry RecipesCSA 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. Check out the picture below for how to properly store your basil so it lasts up to a week!
- Scallions (1.0 bunch) – 1 in Caesar salad, 2 in quiche, 1 in fried rice
- Broccoli (1.0 head) – fried rice; be sure to peel and chop the stem up too, this part is delicious! You can chop it ahead and store in a sealed container with a little water in the bottom
- Zucchini, Green OR Gold (1.0 count) – zucchini sandwiches. I’ll be buying a couple more at the store for our large family
- Cilantro (1.0 bunch) – cilantro rice
- Basil (1.0 bunch) – pesto for pizza. To store, place in glass or vase with a small amount of water in the bottom. Make sure leaves are not touching the water, just the stems. Place a produce bag over the top and set on your counter. I have had basil last up to a week this way, although sometimes the leaves near the bottom start getting slimy and brown.
- Peas, Sugar Snap (1.0 Unit) – these won’t make it into any meal, the kids will gobble them up the first day!
- Lettuce, Red Butterhead (1.0 head) – Tossed salad.
- Panisse, Oak Leaf Lettuce (1.0 head) – Caesar salad. Or use butterhead if that lettuce is bigger since this is a main course dish.
- Garlic Scapes (1.0 bunch) – 1 in cilantro rice, 2 in pesto, 1 in quiche, 1 in fried rice
- Bok Choi (1.0 head) – chopped for fried rice
- Salad Turnips (1.0 bunch) – greens chopped and sauteed in olive oil for quiche. 1 turnip chopped for tossed salad, 1 diced for fried rice, 1 sliced for lunch or snack with ranch dip
- Chard, Red (1.0 bunch) – sauteed in olive oil with homemade taco seasoning added then served over cilantro rice for a burrito bowl
- Strawberries (1.0 Unit) – strawberry lemonade, strawberries and cream, lunches and snacks until they are gone! Click the button above for everything strawberry and find other recipes
