They show up practically straight out of the soil, so I need to do things like trim carrot tops, wash greens, etc., to get them into a state that can be used for cooking. I've also finally just scheduled about 2 hours in the afternoon on Tuesday to prep the veggies. Our farmers' market is on Wednesday, so I've kind of shifted to picking up meat/eggs and any other veggies/fruit needed on Wednesdays, then just picking up dairy and staples on Saturday. I'm still trying to figure out how to handle the mid-week produce dump. I love it because farm-fresh veggies! I hate it because it gets picked up on Tuesday, and I normally menu plan and shop on Saturday, so I can't plan my menu for the week on Friday like I normally do, since I have no clue what's coming until Monday morning. We've been getting a CSA, which I love and hate. And since I am terrible of thinking of meals last-minute, I better make a dinner plan very soon. I imagine pasta in the crock pot might get rather soggy.Įveryone gave this recipe a thumbs up, so yay! Just the sauce cooks in the crock pot you cook the pasta on the stove top. I tried a slow-cooker sausage ragu recipe that caught Sonia’s eye in the latest Cook’s Country magazine. I made sizzling Korean beef lettuce wraps, and we had peaches on the side (Sonia had grapefruit, since she’s allergic to fresh peaches.) I don’t remember for sure what we had on the side, but I think it was fresh fruit. So, that way we had an easy dinner when we got back from the pool. We spent the afternoon at the pool with friends, so in the morning, I got some beef au jus out of the freezer and made some fresh French bread. Sonia requested chicken katsu with tonkatsu sauce and rice (recipe from Dinner Illustrated). I made ramen noodle bowls with chicken and red peppers. The girls requested a Chick-Fil-A night, so I went to the drive-thru to pick up dinner. I lazily put off doing a big grocery shopping trip, so I only spent $87 on a non-Aldi fill-in trip. I realized after typing up this menu plan that all but one of our meals came from some branch of America’s Test Kitchen/Cook’s Country/Cook’s Illustrated.
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