This week’s CSA box includes carrots, zucchini, radishes, romaine lettuce, butternut squash, basil, figs, cucumbers, an onion, a canary melon and yellow watermelon. Don’t be fooled by the normal look of the watermelon, it’s yellow inside. More on that later in the week.
It should be no surprise that I have leftover veggies from last week as well. I still have corn, more melon and carrots. The good thing about fresh-from-the-farm produce is it lasts longer in the fridge than what you usually find in the supermarket, so we’re still not in danger of things going to waste.
Here’s this week’s menu based on the CSA bounty.
Supplemental Groceries: Chicken, skirt steak, avocado, riced cauliflower, cilantro, lime, ground turkey, arugula, sun dried tomatoes, eggs, bananas
Already have: tomatillo salsa, fresh oregano, fresh parsley, red pepper flakes, red wine and balsamic vinegar, olive oil, mandarin oranges, kalamata olives, mediterranean vinaigrette, brown rice
Lunch: Leftovers from last week
Dinner: Shrimp and Zucchini Marinara
Lunch: Salad With Chicken, Figs & Mandarin Oranges, balsamic & olive oil
Dinner: Grilled skirt steak with chimmichurri, roasted corn, cucumber & avocado salad
Lunch: Salad with shrimp, avocado, cucumber & cilantro, tomatillo salsa
Dinner: Teriyaki chicken skewers with spiralized cucumber, carrot & radish salad, rice/roasted cauliflower rice
Lunch: Salad with chicken, cucumber, kalamata olives & mediterranean vinaigrette
Dinner: Roasted butternut squash with ground turkey, zucchini, onion & pesto
Lunch: Melon, Basil & Arugula Salad
Dinner: Zucchini noodles with carmelized onion, grilled chicken and sun dried tomato pesto