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