A caveat: we are doing a CSA this summer, and I’m behind on using all the gorgeous produce. I’ve been struggling to freeze as much as possible, but you just can’t go there for some veggies (Swiss Chard comes instantly to mind).
And thus my theme for the week: CSA catch-up. Must eat the chard (and cabbage) before it spoils!
Snacks for the week: yogurt-herb dip and veggies, jicama salsa and tortilla chips (for the dip, I just mixed yogurt with some dried rosemary, chopped Italian parsley, and diced garlic. I added salt and pepper, then let it chill overnight.)
Monday: Lasagna Primavera
Tuesday: squash wraps (Dice garlic and onions. Slice up zucchini and summer squash. Sauté until soft, adding some red pepper flakes and/or Salt & Spice. Add some form of protein if you so desire. Serve in tortillas with pepper jack cheese.)
Thursday: herbed potato salad with sautéed beet greens and tilapia (For beet greens: wash and chop. Sauté with minced garlic until wilted. For tilapia: season with lemon pepper spice and sauté until done. Serve with lemon.)
Friday: our fifth wedding anniversary! Woo-hoo! My husband and I will be going out (or getting take-out, if we can’t find a babysitter).
Don’t-know-when-we’re-going-to-eat-it-but-must-use-up-cabbage: Udon noodles in squash broth with shredded Napa cabbage (maybe for lunch if we run out of leftovers?)