Happy to report that I am carving time out for the kitchen again! Our collective bellies are better for it and my brain is grateful for the productive downtime. I cook to get food on the table (of course), but the act of feeding and focused purpose really, really helps me get out of my head.
As for meal planning, I haven’t gotten all the way through to the mapping stage (what belongs on each day) or to narrowing things down, but I have lots of vegetable-specific ideas for you. Texas growing seasons are really different than the rest of the country so we get plenty of late summer veggies (peppers, zucchini, eggplant) mixed in with the arrival of fall greens. Makes for a fun time of year in the kitchen!
Spaghetti with Arugula, Olives & Capers*
Fried Egg Sandwich with Arugula*
Pesto with Parsley
Kale Salad with Toasted Coconut & Sesame Oil**
Greens & Grains Scrambles (egg or tofu)***
Kale Fried Rice
Lemongrass Miso Soup (add Bok Choi)
Bon Choi with Stir-fried Mushrooms****
Still working on ideas for the rest of my CSA box which also included jalapeños, sweet peppers, daikon, carrots, turnips, sweet potatoes, and OMG so much zucchini.
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