Posted by Lisa
An office floor renovation happened around here in August requiring use of my kitchen as furniture storage and then a few other things got me off track and BAM, three months of no meal planning. Obviously we have still been eating. And we’ve even eaten many delicious and creative things with my off-the-cuff cooking; however, we’ve also eaten out more than we typically do and I haven’t had time to plan ahead for soaking beans overnight and such. It has been liberating in a way, but ultimately I think it’s better for our health and pocketbook if I return to my weekly meal planning.
Another thing I realized as I have been cooking over the past few months is that this blog has been a great resource for me to use. It has allowed me to go back and see what meals I was making with a specific vegetable and has chronicled some dishes that went over well in our family. Even if nobody else is reading it, it is serving as a food journal for me.
This week our CSA share included: Brussel sprouts, broccoli, sweet peppers, celery root, beets, carrots, sweet potatoes and red onions. In addition, to our CSA share, I’ve got kale and chard I’m harvesting from the garden and lots of potatoes we harvested several weeks ago. I’ve amassed several beets from previous weeks. We love beets, which is good, because we will be eating them frequently this week. I have also gotten quite a few sweet peppers saved up from previous weeks. I usually throw them in various soups and things, but still haven’t been working our way through. Before I dry them to use during the winter, does anyone have some recipes or dishes that they love that would use up my sweet peppers? No stuffed peppers recipes, please, because these are of various shapes and smaller, so stuffing wouldn’t be a very suitable use.
- Winter Pasta; Roasted Beets (kale, onion, garlic, beets, thyme)
- Short Rib Beef Stew with Ale; Mashed Potatoes; Raw Broccoli with Dressing (onion, garlic, potatoes, carrots, broccoli)
- Falafel; Garlic Yogurt Sauce; Spiced Carrots; Roasted Cauliflower (parsley, garlic, carrots, cauliflower)
- Dirty Rice; Chili Spiced Sweet Potatoes; Marinated Beet Salad (sweet peppers, garlic, onion, sweet potatoes, beets)
- Mackerel Cakes; Quinoa and Beet Salad; Mustardy Brussel Sprouts (onions, sweet peppers, beets, Brussel sprouts)
- Pork or Beef Roast; Roasted Celery Root and Carrots; Roasted Potatoes and Sweet Peppers (celery root, carrots, potatoes, sweet peppers)
- Big Curry Noodle Pot (with added chard or kale and no tofu) (garlic, onions, kale or chard, green onions)
