This past weekend, we did a little Tour de Farmer’s Markets to prepare us for a seasonal summer market meal plan. It was a blast, and I walked out with some incredible finds. Shiitake and Oyster Mushrooms, Asparagus Beans (super-duper long green beans), Peruvian Purple Poatoes, and my favorite – Flavored Salts. Adding to this bounty is our regular CSA box of fresh veggies. So, yes, I better get slicing and dicing!
Wanna join me? Let’s do this!
Monday, Vegetarian
Pasta with Zucchini and Ricotta, recipe from the Boot Blog
Sliced Heirloom Tomatoes
Tuesday
Seared Sea Scallops, recipe from Alton Brown
Quinoa “Fried” Rice, recipe from Noshtopia
Sesame Green Beans, recipe from Southern Living (I’ll be cutting up my asparagus beans to use in this recipe)
Wednesday, Vegan
Braised Coconut Spinach with Chickpeas over Sweet Potatoes, recipe from The Kitchn
Grilled Corn on the Cob (use olive oil instead of butter, and I’ll be using my Grilled Sriracha Salt)
Thursday, Vegetarian
Baked Orzo with Eggplant and Mozzarella, recipe from Smitten Kitchen
Mixed Greens with Olive Oil and Balsamic Vinegar
Friday, Vegetarian
Shiitake Mushroom and Potato Enchiladas, recipe from Real Simple
Shredded Cabbage with Cilantro Viniagrette, recipe from Eating Well
Weekend Cooking
Drink: Watermelon Daiquiris
App: Popcorn with Olive Oil and Black Truffle Salt
Main: Grilled Skirt Steak with Bloody Mary Tomato Salad, recipe from Smitten Kitchen
Roasted Peruvian Purple Potatoes with Rosemary
Dessert: Rocky Road Graham Cracker Ice Cream Sandwiches, recipe from Spoonful
Lunch Idea
Lemony Cucumber Couscous Salad, from Budget Bytes
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