I start with the produce. During the Summer and Fall I participate in a farm share that distributes on Thursday afternoon, so I do my meal planning for the week Thursday evening.
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| This week's farm share has loose salad greens, purple basil, broccoli, parsley, FIVE CUCUMBERS, zucchini, scallions, summer squash, chard, beets, snap peas and a head of romaine lettuce. |
Carbs list:
- Wheat – pasta, couscous, noodles
- Wheat – bread, pita, tortilla
- Potato
- Rice
- Corn
- Oats
- Beets/Squashes
- Soy – edamame, tofu, fake meat
- Beans – black or pinto
- Beans – lentil, white or chick peas
- Quinoa
- Other seeds or nuts
- Dairy – yogurt, cheeeeeses
- Egg
I cook/prepare big batches of a couple of things a couple of times a week, and then alternate between dinner and lunch with those batches until they run out and I do it again. I've got some feta and eggs I definitely want to use this week, and a new bread recipe I'd like to try. With those things in mind, here are a couple of ways this week's farmshare could shake out:
Either:
Edamame, zucchini and scallions stir fried, over rice with a cucumber salad on the side.
Basil walnut pesto pizza topped with mozzarella with a green salad on the side.
(and then, a few days later ....)
Broccoli quiche (egg-based) with sauteed chard on the side.
Beet, walnut and feta salad.
Or:
Broccoli fried rice (egg-based) with a cucumber salad on the side.
Make basil into pesto and freeze it.
Zucchini and pasta salad in vinaigrette with feta and chick peas.
(and then, a few days later ...)
Roasted root vegetables with marinated tofu and buttered snap peas on the side.
Lentil soup with chard in it, crusty bread and a green salad on the side.
