Meal Planning

Apparently I haven't posted in a few weeks.  We got a few kinds of winter squash in the CSA boxes over the past two weeks, so I've been roasting them and then pureeing them for eating in the style of mashed potatoes.  In spite of my not watering them, the chives grew back after the weather cooled down, so those and some garlic salt and vegan butter are nice mixed into the squash.  We've been getting various root vegetables in the CSA boxes too, which is nice because they keep a bit longer.  I've got some onions, russet potatoes, sweet potatoes, and Japanese sweet potatoes at the moment.  We've also gotten a lot of apples each week, which I've been making into cinnamon applesauce.

 

I just finished roasting a massive butternut squash for pureeing, and the seeds of multiple squash are roasting now.  I've only done this recipe with pumpkin seeds before, but it was really good (basically tastes like Gardetto's snack mix in seed form), so I figured it was worth a try with my various squash seeds.  [ETA:  They finished roasting.  It worked out.  Consume all the squash seeds going forward.]

This Friday's box is said to contain hen of the woods mushrooms, salsify, celery root, and watermelon radishes.  I haven't had hen of the woods in at least a year so I'm excited about that, and there are recipes for the other three in Vedge.

Tonight I'm going to make a vegan penne alla vodka with Tofurky Italian sausage and throw as many of my spare vegetables in it as possible just to use them up.  There are diced onions, red bell pepper, and asparagus in my fridge that need to go.  This could also use up some of my latest batch of green beans, or I'll just sear them and make caper bagna cauda and serve it as a side dish so they'll all be gone.  There are peas and broccoli in the freezer that can go into the pasta dish too.  

 

I also have some cauliflower I need to use.  I don't love cauliflower as a rule, but this recipe is really great, and Sameer likes it too.  Maybe I'll make the cauliflower tomorrow.

Friday I want to cook the mushrooms so we taste them at peak freshness, and I also have that huge batch of butternut squash puree.  It'll be a night of various small plates I think.  I want something protein rich in the mix (because I tend to get hungry again faster otherwise) and we aren't expected to get any fresh beans in the farm box.  If there are still fava beans in the produce section this week, maybe I'll try to make the watermelon radishes with fava beans dish from Vedge.  It looks like a lot of work, but I don't know what else to do with watermelon radishes anyway.