Of course it’s back to summer weather in Texas. And a CSA box full of summer produce. As much as I crave cool mornings, comforting meals, and fall produce, it hard to not enjoy the last remaining bits of summer when it comes back. This week’s meals are an attempt at light yet comforting fall inspired meals while still maximizing summer’s fresh flavors.
- Chop and dice all veggies.
- Roast zucchini.
- Press and bake tofu.
- Monday: Baked Tofu and Green Beans
- Tuesday: Vegan Taco Soup
- Wednesday: Roasted Chayote Tostadas
- Thursday: Stir-Fried Udon Noodles with Bok Choy
- Friday: Leftover Tostadas and Soup
Lunches: Autumn Apple Salad with leftover tofu and green beans.
Breakfasts: Doing a little fall baking, so zucchini and pumpkin muffins with hot tea to get each morning started.
Fall officially arrives this week, but of course it is still 90 degrees with enough humidity to make your hair frizz every single day here in Texas. Despite the warm temps, I am pretending I am back in the Midwest and making the first of fall favorite recipes with all the seasonal veggies now appearing in my CSA box.
- Dice and roast butternut squash.
- Wash and chop bok choy, peppers, chayote, and tomatoes.
- Make salad: wash lettuce; slice radishes and cucumbers; mix a quick vinaigrette (store separately).
- Cook quinoa for enchilada bake.
- Monday: Roasted Butternut Alfredo with side green salad.
- Tuesday: Quinoa Veggie Enchilada Bake with leftover salad.
- Wednesday: Autumn Spice Soup
- Thursday: Root Veggie Hash
- Friday: leftover soup and toast
Lunches: I am sticking to apples and peanut butter, leftover soup, and hummus and crackers. All of these dishes make great leftovers for school or work lunches!
Breakfasts: Is it too early for oatmeal? As much as I love smoothies, they’re not currently working for me for breakfast, so I am swapping to my fall staple this week. This Apple Pie Oatmeal sounds particularly delicious.
Have a delicious week!
The next best thing to eating a pint of fresh strawberries straight up is the bright, juicy pop they bring to a salad. Mixed in with the crunchy veggies and sweet lettuce is a burst of freshness. This little salad is a mix of all things spring and includes a double dose of strawberry goodness. Perfect as a side to dinner, a little green at a potluck, or a light lunch, this salad is sure to brighten up any meal.
Simple Spring Salad with Strawberry Mint Vinaigrette
Serves 4-6 as a side.
- 3-4 c butter lettuce
- 1/2 c radishes, thinly sliced
- 1/2 c carrots, diced
- 1/2 c snap peas, diced
- 1/4 c strawberries, thinly sliced + 2 whole
- 2 T fresh mint leaves
- 2 T olive oil
- 2 T apple cider vinegar
- 1 tsp agave nectar
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 c raw pistachios
- Wash and thinly slice lettuce. Top with radishes, carrots, peas, and strawberries.
- In a small food processor or blender, combine 2 whole strawberries, mint, oil, vinegar, agave, salt and pepper until smooth.
- Toss salad with dressing, top with pistachios, and serve.
Per serving (for 4): 126 kcal, 8 g carbs, 10 g fat, 3 g protein, 163 mg sodium, 4 g sugars