Sorry for the radio silence, folks! The week was a little crazy. Between a huge event and covering our satellite office, I did not have much of an opportunity to post. I have some tasty recipes banked — including a crazy delicious bread pudding! — though, so I will share throughout the week.
Anyway, let’s get down to my regular Sunday post: CSA and meal planning, this week’s haul:
-white spring onions (they look like the world’s largest green onions)
-three honeycrisp apples
-beets with greens
This is the first week in a while that we haven’t had a butternut squash, and as much as I love them, I’m glad for it. We still have half a roasted one in the fridge to use plus another small one that is still raw. Maybe with the next arrival, I’ll be ready to tackle lasagna.
Speaking of which, here is this week’s meal plan:
Breakfast: pumpkin sourdough pancakes (special Veteran’s Day off celebratory breakfast), Baked Pumpkin Oatmeal the rest of the week
Lunch: soy chorizo tacos (him), maybe Beet Burgers on salad (me)
Dinner: Butternut Squash Mac ‘n Cheeze with broccoli and mushrooms (didn’t get around to it last week), Mexican Lasagna with sautéed chard (can you tell it’s Mr. X’s favorite?), Baby Portobello Stroganoff over barley with roasted cauliflower
I always have a few other things on hand in case I need to improvise a meal. This week it’s black beans, lentils, 28 oz can of tomatoes, a little brown rice, and half a package of whole wheat spaghetti, as well as condiments, spices, and the like.
So that’s it for today. I’ve been waylaid with a migraine much of the weekend, so I’m extra grateful for the day off tomorrow. It’s time to relax, but I’ll be back tomorrow!