What strange weather we’ve been having here in San Diego. It’s been super hot since last Thursday but now it’s cooling off and looks like rain. Such is spring; and while I do enjoy the variety, I feel conflicted trying to plan for a week of cool weather food when we were barbequing just yesterday.
Since I only get my CSA share once every two weeks, I’ll be working on using up the remainder of my share from last week. One of the best things about CSA is that the produce was so fresh when I received it, it should last through this week without a problem. Here’s what I have left: avocado, asparagus, carrots, rainbow chard, cilantro, rosemary, lemons, lettuce, mandarin oranges, valencia oranges, and artichokes. As usual, even if you don’t subscribe to a CSA, the produce required for the menu below should be in season and hence readily available and reasonably priced in most areas this week. Please give me your feedback via comment if there is something you can’t find and I’ll try to help you find a suitable replacement.
Besides planning ahead for our weekly meals, another way my family saves money is by limiting our consumption of meat (read 7 ways to save on organic to learn more). Therefore, I’ve planned out two vegetarian nights this week. If that is too many nights without a meat option in your house, use a sausage filled ravioli or add ground beef to the burritos below. This is a list of what my family is eating, but you should tailor your own meal plan to your family’s taste.
Monday – Honey Garlic Shrimp Stirfry (using wild caught domestic shrimp, click here to learn more about sustainable seafood) – I will add some of my leftover asparagus to this and serve over brown rice.
Tuesday – Ravioli with Spinach and Sun Dried Tomatoes – I will be trying this recipe using the rest of my swiss chard instead of the spinach. Served with salad and bread.
Wednesday – Salmon Caesar Salad – using wild caught salmon and adding some of the radishes, carrots and cilantro that I have on-hand.
Thursday – Bean and Rice Burritos with homemade guacamole – these require some time to make (mostly hands-off time) so I usually make these ahead of time on the weekend.
Friday – Parmesan Chicken Bake with steamed veggies and couscous.
For more meal planning ideas, visit the Org Junkie.