Every week lately, it’s been the same: Zucchini, tomatoes, corn. Zucchini tomatoes, corn. Yep, that’s my CSA box and I don’t want to say I’m getting tired of summer’s super-red tomatoes and super sweet corn, but if I’m going to be honest with you… I’m kinda craving a brussel sprout right about now. But what I have is: Zucchini, tomatoes and corn. So guess what you’re gonna be seeing in this weekly meal plan? Don’t make me say it again…. 🙂
I’ve turned the internet upside down searching for the best summer recipes, and I think I have a few great ones on the menu for this week. I have a feeling that in a few weeks when we’re putting on the layers and eating winter greens by the bushel that we’d pay a pretty penny for late summer zucchini, tomatoes, and corn. Oh my…
Monday: Optional Vegan
Zesty Zucchini Spaghetti, recipe from Health Magazine
Sliced Tomatoes with Olive Oil, Aged Balsamic Vinegar and Basil
Tuesday:
Grilled Chicken Salad with Fresh Corn and Blueberries, recipe from The Pioneer Woman
Fresh Whole Grain Baguette
Wednesday: Vegetarian
Southwestern Quinoa and Black Bean Casserole, recipe from Pinch of Yum
Chips and Guacamole
Thursday: Vegan
Thai Green Noodle Soup, recipe from A life… Including Cake!
Steamed Edamame with Sea Salt
Friday: Vegetarian
Baked Penne with Corn, Zucchini and Basil, recipe from Williams Sonoma
Mixed Green Salad
Weekend Entertaining: Mexican Feast
App: Homemade Salsa with Chips, recipe from Mom Favorites
Main: Tamale Shepherd’s Pie, recipe from the Post Punk Kitchen
served with Greens and Vegetable Salad with Cilantro Viniagrette
Drink: Beergaritas, recipe from Mom Favorites
Breakfast Idea:
Vanilla Cinnamon Crock Pot Quinoa, recipe from Kat’s Health Corner
Lunch Idea:
Asparagus, Pea and Feta Macaroni Salad, recipe from Real Simple
(You can guess that I’ll probably be subbing asparagus for… zucchini, corn and tomatoes!)
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