July 15th, 2014

Basic Share Meal Plan Week 6

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Week 6 Basic Share Meal Plan

Week 6: July 15th – 19th

Basic Share Box:  LettuceFennel, Thai Basil, Japanese Eggplant, Spring Onions, Kale, Cabbage, Summer Squash, Japanese Eggplant, Escarole

This week brings some of our summer favorites like summer squash and Japanese eggplant! This week also includes Thai basil, it has a different flavor from the Italian variety we’ve had the past few weeks. Thai basil has purple flowers, that are edible add them to stir-fries, curries, and salads. There are a variety of green and yellow summer squash going into the boxes. Summer squash and eggplant are great lightly cooked, like in the curry recipe in this week’s meal plan. We harvested 4 different types of cabbage this week, your box will have one of the following: ruffled leaf savoy cabbage, green cabbage, red cabbage, or cone-shaped Wakefield cabbage. We’re really enjoying the spring onions – use the white bulbs as you would any onion and the green tops like scallions.

Download the shopping list Week 6 Basic Shopping List


Kitchen Tips

Guide to Herbs

Prep Tips

Planning ahead can make meals easy during the week. If you have time grab kitchen partner and do a little chopping ahead of time. During the week pull out your prepped items and our recipes are even easier.

Cobb Salad. Wash and tear lettuce into bite size pieces (1-2 days in advance) store in a container with a paper towel wrapped around to absorb any moisture. Boil the eggs and refrigerate in the shell. Cook and crumble the bacon. Make the dressing.

Escarole. Make the breadcrumbs ahead of time. Grate the parmesan. Pre-grated cheese is more expensive, and has anti-caking agents added. Try buying a large hunk of parmesan and grating as you need it or grate the whole thing using the shredding blade of a food processor and storing in a container in the refrigerator.

Curry. Make the rice ahead of time, especially if you prefer brown rice which can take an hour to cook. If I know I’m having brown rice for dinner, I turn on the rice cooker in the morning while we’re all getting ready and then reheat it later for dinner. You can also pre-cut the veggies for the curry, not more than one day in advance.

Red Fried Rice. Making the rice in advance is the key to making fried rice! If you’re making it at the last minute don’t worry the recipe includes a quick cooling tip. Kale is very sturdy and can be washed and cut 2 -3 days in advance.

Braised Fennel Pasta. Grate enough cheese for the escarole and pasta in advance. If you have homemade stock in the freezer, remember to thaw some in advance for the best flavor.


Omnivore Meal Plan

6c Cobb Salad

Spicy Escarole with Sausage

Summer Squash Coconut Curry

Spicy Braised Cabbage with Bratwurst

Red Fried Rice with Kale

Braised Fennel Pasta

 


Vegetarian Meal Plan

 

Vegetarian Cobb SaladMeal Plan Week 6

Spicy Escarole with Chickpeas

Summer Squash Coconut Curry

Spicy Braised Cabbage with Bean Burgers

Red Fried Rice with Kale

Braised Fennel Pasta – vegetarian variation

 


Gluten Free Meal Plan

Meal Plan Week 6 Cobb Salad – with or without bacon

Spicy Escarole with Chickpeas or  Spicy Escarole with Sausage

Summer Squash Coconut Curry

Spicy Braised Cabbage with Bean Burgers or Bratwurst

Red Fried Rice with Kale

Braised Fennel Pasta – with or without bacon


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Posted in: Meal Plan by Tracy

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