A CSA Bounty – And Menu

Last week, I joined a local CSA from Tanaka Farms, a local farm in Irvine, California. CSAs are great because they support local agriculture and you get very fresh, healthy local fruits and vegetables. I decided to come up with a weekly lunch and dinner menus based on the fruits and veggies that come in the box every Sunday — with the help of some supplemental grocery shopping, of course.

Sunday, Aug. 14 large box contents: garlic, carrots, pickling cucumbers, onions, zucchini, green beans, lettuce, corn, plums, green figs, melon

Supplemental Groceries: pork chops, chicken breast/thighs, kalamata olives, tangerines, fresh rosemary, fresh basil

Already have: bacon, fresh basil, fresh oregano, artichoke hearts, sun dried tomatoes, olive oil, balsamic vinegar, almonds, cherry tomatoes, paleo bread mix


Monday, Aug. 1:
Having dinner with friends. Lunch is leftovers from last week.

Tuesday, Aug. 2
Lunch: Citrus, Fig & Almond Salad (lettuce, crushed almonds, green figs, tangerines, olive oil, fig balsamic vinegar)
Dinner: Zucchini Noodles With Sun Dried Tomato Pesto and Grilled Chicken

Wednesday, Aug. 3
Lunch: Baja Chicken Salad (lettuce, cucumber, cilantro, tomatillo salsa, lime, chicken)
Dinner: Bacon Wrapped Figs,  Zucchini Noodles with Artichoke & Herb Creamy Pesto, Grilled Chicken, Roasted Cherry Tomatoes and Paleo Focaccia Bread With Roasted Garlic Butter

Thursday, Aug. 4
Lunch: Leftovers from Tuesday Dinner
Dinner: Leftovers from Sunday Dinner

Friday, Aug. 5
Lunch: Veggie Salad (lettuce, cucumber, carrots, green beans, olive oil, balsamic vinegar)
Dinner: Rosemary & Garlic Pork Chops With Carmelized Onions, Green Beans and Roasted Carrots

Plums, melon and the extra carrots will be snacks, of course. I think I’ll make some homemade pickles with the smaller cucumbers and garlic, too! My boyfriend requested the corn, so somewhere in this menu, we’ll have some delicious grilled corn.

 

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