Day 1: Sesame noodles with bok choi, Shiso fruit salad
Day 2: Roasted cauliflower over curried quinoa
Day 3: Homemade pizza, Tossed salad
Day 4: Fried rice with peppers, carrots, and onions
Day 5: Homemade pasta sauce over spaghetti squash “noodles”, Lemony brussels sprouts
Day 6: Baked salmon, Roasted beets
Day 7: Stuffed squash
Notes: This will be the fourth time in the past two months that I am making homemade pasta sauce. Practice makes perfect! This time I am making a small, half batch and will serve over spaghetti squash. This type of squash has a very mild flavor (almost no taste at all) and is an awesome low carb substitute for pasta. If you have not prepared spaghetti squash before, the best way to do this is to follow my baked squash recipe, except don’t cook quite as long. When you can stick a fork most of the way into the skin and flesh, remove from the oven and let cool until it is easy to handle. Use a fork to scrape out the insides and you will see that it breaks off into “spaghetti” strands. Place a pile on each plate and ladle some sauce over the top. If you don’t have the time or desire to make your own sauce, do not feel guilty about opening a jar of premade sauce every once in a while. Muir Glen is my favorite since it has no added sugar and a fantastic flavor.
We’ve been getting quite a bit of shiso from our CSA share. I love the taste of the tea, but if you are getting sick of that, try out the nectarine salad I posted last week. I loved it and it is on my menu again this week. Substitute mint if you do not have any shiso on hand. Shiso and mint both pare wonderfully with any stone fruit, so if you can’t find nectarines, try peaches or plums. The stone fruits season is almost done so get them while you can!
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.
- Onion, Red (2.0 count) – one-half in cauliflower quinoa, one for fried rice, and one-half for stuffed squash
- Tomatoes (1.0 Unit) – 2 small ones for stuffed squash, the rest for a half batch of pasta sauce
- Beets (1.0 Unit) – peeled and diced then tossed in olive oil and sprinkled with sea salt. Roast in the oven until tender while the salmon cooks
- Cauliflower (1.0 head) – cauliflower quinoa
- Shiso (1.0 bunch) – 3-4 leaves for fruit salad, the rest for Shiso tea
- Spaghetti Squash (1.0 count) – spaghetti squash pasta
- Acorn Squash (1.0 count) – stuffed squash
- Brussels Sprouts (1.0 bag) – lemony brussels sprouts
- Bok Choi (1.0 head) – sesame noodles
- Chard, Red (1.0 bunch) – Cut from the stems and chopped for cauliflower quinoa, I have extra chard in my garden and am also using for the stuffed squash recipe so you will need more if you want to make both recipes (or just eliminate it from one)
- Delicata Squash (1 to 2 depending on size) (1.0 Unit) – stuffed squash
- Lettuce Head, Red leaf (1.0 head) – tossed salad with pizza
- Pepper (1.0 count) – fried rice
- Garlic (1.0 count) – sesame noodles, pasta sauce, fried rice, stuffed squash
