Day 1: BLT chopped salad, Watermelon slices
Day 2: Chicken gyros (made with this Greek Chicken recipe) with Tzatziki sauce, Naan bread, and fresh tomatoes
Day 3: Homemade pizza with banana peppers
Day 4: Ratatouille
Day 5: Broccoli mac n’ cheese, Fruit salad
Day 6: Grilled cedar plank salmon with pesto, Green beans almondine
Day 7: Zucchini and corn fritters, Tomato slices, Pickles
Notes: Okay, okay, there is a lot of fresh food this week, but I’ll admit I’m taking one shortcut. Even this homecooking fanatic uses boxed mac n’ cheese every once in a while. I’ve made homemade mac n’ cheese before, but sometimes you just need a quick meal and the box has to do. I’ll be adding fresh steamed broccoli for nutrition, and getting our summer fruit on with nectarines, grapes, cantaloupe, and fresh Door County cherries for a side salad, all of which are in season right now so eat them up! On the other end of the spectrum, I’m making ratatouille, which takes a bit longer to cook. It is my favorite summer recipe so you will see it pop up a few times over the next couple of months. I’ll be making a double batch to freeze some for winter too. Check out the recipe for some notes regarding the spices in this classic French dish.
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.
- Tomatoes – either cherries, saladettes, or slicers: I ended up getting all three in my share so there is plenty to go around in the recipes this week. The heirloom slicers are gorgeou! Cherries for the BLT salad, slicers for the ratatouille (I’ll be supplementing from my garden to double the recipe and freeze half), saladettes thickly sliced and lightly salted to serve with the fritters.
- Banana Pepper: Sliced crosswise into rings and cooked on the pizza
- Eggplant, Globe: Ratatouille
- Broccoli: steamed and tossed with Mac n’ cheese
- Zucchini, Green OR Gold: I’m using extra from the store so I can double the ratatouille and 2 for fritters
- Basil: 1/3 bunch in ratatouille, rest into a pesto to serve over salmon
- Onion, White Sweet: If you don’t want to purchase any onions, use half in the Ratatouille and save the other half for the fritters
- Watermelon: sliced and served with BLT salad
- Dill Flower: pickles – make these at the beginning of the week so you can eat them with your meals or for lunch at the end of the week
- Lettuce, Romaine: BLT chopped salad
- Beans, Green: green beans almondine
- Cucumber: 1 for tzatziki, 2 for pickles
- Garlic: marinade for Greek chicken, tzatziki, ratatouille, pesto, fritters, pickles
- Corn, Sweet: 2 ears with kernels cut from the cob for BLT salad, 3 ears with kernels cut off the cob for fritters
