veggie meal plan – 8/15/16

Leave a comment
cooking in season / vegetarian meal plans


Good ol’ Hampshire College had a small farm on campus and a student-run coop with bulk bins, so I can pretty strongly delineate my attachment to eating local (hyper-local even) back to my college days. The practice started a little over 20 years ago and to this day, I (and now my family) eat what the local seasons and growers have to offer. Given that snippet of history, I hope you understand how disorienting the past few weeks have been. The grocery store offers up way too many options and it had been years since I have put together a meal plan BEFORE knowing what I have to work with.

Anywho… CSA, yay! Back to the point…

Zucchini lasagna
Vegetarian Chili (and some Frito pies)
Zucchini Quiche
Soup TBD (maybe a potato leek?)
BLTs with Tofu Bacon

Roasted okra
Roasted beets
Cucumber slices
Coconut cake

Fermented jalapeños
Fermented dill pickles
Golden habanero sauce
Peach sauce

veggie meal plan – 8/8/16

Leave a comment
food-related / vegetarian meal plans

Picked up a handful of vegetables at the grocery store (peppers, cukes, zucchini, etc.) and am working my pantry and freezer to the max this week to help pull all of our meals together. Wish me luck as I try to cook up a week’s worth of meals without my trusty CSA stash.


Quinoa chowder with spinach, feta & scallions*
15-minute lo mein
Cucumber Salad**
Fideo Bowls
Homemade pizzas with whole wheat pizza dough***
Entomatadas + Frijoles Charros

Roasted beets
Coconut-pecan granola
Lentil salad with roasted peppers & vegetable garnishes*
Watermelon-strawberry popsicles

For breakfast, we’ll be rotating our usual of yogurt, scrambles, oatmeal with lots of fruit and loads of coffee.

* Vegetarian Cooking for Everyone by Deborah Madison
** Near & Far by Heidi Swanson
*** King Arthur Flour Whole Grain Baking


Planning my week out meticulously in hopes of less chaos.
Roasting beets. 
Olympics on in the background. 

no csa pickup

comment 1

I have been so out of sorts and busy the fast few weeks that I let my CSA subscription lapse! Rectifying that today, but it I won’t be able to pick up my CSA box until next weekend. Yikes! Next up? A meal plan with lots of pantry meals…

weekend preserving: a list

Leave a comment
preserving the seasons

Lots of produce that I need to put up this weekend, so I thought I would put together a list for the sake of accountability. I’ve listed things in order of priority for my pantry, but this does not necessarily mean that I will tackle them in that order:

  • Crushed tomatoes
  • Shelf-stable salsa (small batch for emergencies) 
  • Ketchup
  • Fermented dill pickles
  • Pickled red onions
  • Fermented serranos
  • Charred serranos for freezer
  • Escabeche (small batch for botana emergencies)
  • Enchilada sauce for freezer
  • Fermented serranos

Tryint my best to not get overwhelmed by just taking things a project at a time. 

P.S. I got a batch of fig jam put up last night and feeling a little less guilty about letting the birds win today. I’ll head back out tomorrow.

P.P.S. If anybody wants watermelon rinds for pickling (not organic, sorry), let me know. Ended up with two watermelons today and feel guilty throwing out soooo much of the rind. Nobody in the house likes watermelon rind pickles, but I know you people are out there. 

tomatolandia cont.

Leave a comment
preserving the seasons

I have put up 7 pints of shelf-stable tomato sauce and 5 pints of oven-roasted tomatoes in the freezer to date and that is just not enough to make it through to June 2017. 10 pounds of san marzanos getting processed tonight! Stay tuned to the ‘gram and twitterverse for the play-by-play. 

no junk week

Leave a comment

Been snacking on lots of chips and sweets lately, so I am staying strong for 7 days. No junkie stuff. We have plenty of fruit and homemade pops on hand to take care of the sweet cravings. The salty stuff? Gonna try hydrating better to see if that makes an impact.

summer meal plan – june 26,2016

Leave a comment
cooking in season / vegetarian meal plans


In the middle of a cooking groove, so I am riding it all the way to an actual meal plan. This is way more food than we can probably get through in a week, but I figure I’ll just keep working through it until we run out of produce.

Putting lots of tomatoes and peaches this week, too. Excited to try Kate’s peach sauce in addition to putting away a small batch of peach jam.

Summer Veggie Burgers | Crispy Okra
Ginger Brown Rice with Carrots
Spaghetti Squash with Chickpeas and Greens
Creamed Elote with Spaghetti Squash
Caldo de Papa
Leek & Potato Frittata (based on this recipe)
Pepperoni Tempeh Salads*
Sweet & Spicy Roasted Carrots & Parsnips

Carrot Muffins
Quinoa Cakes
Roasted BBQ Chickpeas
Roasted Beets

Veggie Scrambles
Yogurt & Granola with Peaches
Multigrain Waffles**
Breakfast Tacos


* Salad Samurai by Terry Hope Romero
** Vegetarian Cooking for Everyone by Deborah Madison

summer veggie burgers

comments 17
cooking in season / recipes
summer veggie burger |

I have been on a quest for a homemade veggie patty for… like… ever. I’ve tried a kazillion recipes in the past few years and they are all perfectly yummy but rarely hit highs across the board. Sometimes, they fall apart. Sometimes, they are ingredient heavy. Sometimes the 9yo 10yo won’t come within inches of them. Sometimes they are ONLY yummy if you can serve them with a perfect combination of go-withs.

This recipe (originally posted last summer) is still a favorite and we busted it out as soon as we got our first eggplants in the CSA box. They are versatile, freezer-friendly, egg-free, and perhaps most importantly, both kid AND adult approved.

summer veggie burger 2 |

Summer Veggie Burgers
makes 10 slider-size patties

2 tablespoons olive oil, divided
2 medium eggplants, cubed
1 cup grated sharp cheddar
1 cup panko bread crumbs
salt and pepper

  1. Warm 1 tablespoon of olive oil in a large skillet.
  2. Add cubed eggplant to skillet and cook over medium heat, stirring occasionally until golden brown and tender.
  3. Salt and pepper eggplant to taste.
  4. Set eggplant aside to cool.
  5. Place cooled eggplant, cheese and bread crumbs in food processor and pulse (6-8 times) till eggplant breaks down to small bits. Note: do not puree or pulverize.
  6. Place eggplant mixture in fridge to cool for at least one hour or until ready to cook patties.
  7. Divide mixture into round balls and form patties (¾ inch – 1 inch thick).
  8. Add remaining olive oil to skillet.
  9. Brown on both sides, squishing to desired thickness after first flip.
  10. Serve with your favorite burger dressings.


We like our burger fixings simple. Mayo, fermented dill pickle slices & a single tomato slice make the eggplant-patty shine marvelously. Our late-night burgers (aka cravings) get paired with a thick slice of sharp cheddar, pickles, red onion and BBQ sauce.😉

If you are freezing portions, make sure to wrap the patties individually to facilitate short-notice dinners and quick weekend lunches.