Even though we used to buy the same amount of produce we are now getting from our CSA, I feel like we’re eating way more vegetables. There is always something about to get soft or go bad that we are in a mad scramble to eat up so it doesn’t go to waste. I find myself making meals loaded with different types of veggies, and the more we eat these meals, the more I crave them. It makes me insanely happy to discover I can make offhand delicious meals from a random assortment of produce. I now look forward to the challenge each week.
This weekend we had more squash and eggplant, along with radishes, apples, arugula, butter lettuce, peppers, sweet potatoes, and sweet corn. Plus, the husband had brought home a few gluten-free pizza crusts from a local bakery he was working on a school project with. So last night we had a make-your-own pizza feast. Sauteed squash and peppers for toppings, and side salads of arugula tossed with apples, radishes, and pumpkin seeds. Simple and delicious.
Tonight is another veggie feast of eggplant burgers, grilled corn, and roasted sweet potato fries. After all this rain and gloom, we need a dose of summer. Good thing it’s still warm enough to grill here in Texas!
I have no new recipes this week (unless you want more variations of Tex-mex). I have no menu planned for the upcoming week. I have no fun nutrition info to share. Schools starting back up for the husband, and I am back on the road, leaving our kitchen quiet. This past week has been a whirlwind of fun getting ready for our upcoming schedules and eating through the rest of our CSA share before a new one arrives.
1. We ate a variation of the same thing every night this week: fajita pepper nachos, taco salad, squash enchiladas, potato nachos, and leftover kitchen sink tacos. We also consumed our weight in avocados. If we keep this up, an intervention might be needed.
2. I finally registered for the last two races in the Austin Distance Challenge. I’d been debating doing the full or half Austin Marathon which would then determine if I did the 10k or 30k beforehand. After days of my brain saying wait and my body saying go for it, I went ahead and took the plunge. In February, I will hopefully gain redemption from last year’s injured and painful race. I will gladly welcome anyone crazy enough to run with me or come cheer me on!
3. Of course, AFTER I registered, my training this week gave me a crash course in what I had to look forward to…chafing, blisters, uncontrollable chills, salt-loss headaches, and more. It looks like its time to get back in the habit of fueling my body properly for racing.
4. A trip to the office this week means baking! Thankful these treats came out or I would have had 3 dozen muffins to eat by myself.
5. Successfully hid this week’s eggplant in this delicious dip. Thankful for another easy and nutritious way to eat it up!
Looking forward to this week’s CSA delivery and next week’s menu. New fall produce is starting to appear!
This past week’s CSA share was full of vibrant peppers, tomatoes, and squash. Perfect for a week of tacos, enchiladas, and taco salads! I could probably plan a menu with more variety, but in the middle of this hot hot summer, all we crave for dinner is spicy veggies mixed with cool guacamole.
I am in love with the color and variety of sweet peppers we received this week. Excited about a simple Sunday supper with friends. Fajita pepper and black-eyed pea nachos on the menu!
(Notice what’s finally missing in our delivery?? my *favorite* Southern vegetable :))