Day 1: Grilled steak and veggie skewers with classic barbecue rub (zucchini, peppers, and onion)
Day 2: Summer salad
Day 3: Homemade pizza with pesto and onions, Tossed salad
Day 4: Unstuffed cabbage
Day 5: Pasta alla Norma
Day 6: Egg scramble with scallions and leftover veggies
Day 7: Homemade ramen
Notes: We are in the midst of Plastic Free July. This is a campaign to draw attention to the harmful environmental effects of plastic and get individuals to examine their current lifestyle. So, in the spirit I wanted to share a few ways that I make my meals as plastic free as possible. First off, getting most of my produce straight from our garden and from a CSA helps a lot! Granted there are changes this year due to covid, but there is still quite a bit less plastic than you traditionally find in the grocery store. When I do shop the store I look for produce that is “naked” and skip the plastic bags from the roll. Another way to save plastic is to look for canned food, or food in glass jars and paper bags instead of plastic containers. Finally, try to buy staples like flour, beans, lentils, and rice in bulk. Buying one large bag instead of 10 individual bags reduces the plastic significantly. For more tips on how to reduce your plastic use you can check out my plastic challenge here.
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.
- Scallions (1.0 bunch) – 2 in egg scramble, 1 chopped for ramen topping
- Kale, Green Curly (1.0 bunch) – ramen
- Cabbage – Unstuffed cabbage
- Zucchini, Green OR Gold – cut into chunks, tossed with rub and grilled on skewers
- Basil (1.0 bunch) – Pasta alla Norma
- Pepper, Bell- PURPLE (1.0 count) – veggie skewers
- Thai Basil (1.0 bunch) – pesto pizza
- Eggplant, Japanese (1.0 count) – Pasta alla Norma
- Beans, Green (1.0 bag) – summer salad
- Onion, Purplette (1.0 bunch) – 1 cut into chunks for grilled skewers, 1/2 thinly sliced for summer salad, 1 & 1/2 for Unstuffed cabbage
- Lettuce Head, small (1.0 head) – tossed salad
- Cucumber (1.0 count) – summer salad
- Corn, Sweet (1.0 count) – cut off the cob for summer salad
- Tomatoes – Pasta alla Norma (if you didn’t get any this week, you could use canned diced tomatoes)
