Week 2 of our CSA looks like more of what we got last week–beets, beet greens, chard, chives, snow peas, turnips, spinach and kale.  With those in mind, here is the plan:


Italian Stew (using carrots instead of green beans)


Baked Chicken Breasts with Italian Dressing, Roasted Winter Root Vegetables (using carrots instead of sweet potatoes), Beet Greens with Caramelized Onions,


Crispy Ginger Beef, Sauteed Sugar Snap Peas,


Red Lentil and Swiss Chard Stew, homemade dairy free garlic bread


Healthy Bean Soup with Kale, bread with dairy free butter
Hamburgers on the grill, whatever veggies come in our other CSA basket

Pinto Beans & Rice in the Slow Cooker, salad
husband’s dinner plan (no idea yet)


leftovers with a veggie side from our second CSA

What I plan to preserve this week:

Beets–Using the recipe Harvard Beets and putting them in the freezer
Chives–washing, drying and cutting them in small pieces and then freezing
Some of the extra servings of the bean soups we make this week 

Breakfasts will be eggs, fruits, toast, oatmeal, or smoothies
Lunches will be leftovers, salads or sandwiches.

For more menu planning ideas visit Menu Planning Monday.

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