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How can we have so much produce in the house and nothing to eat? That has been our dilemma the last week or so. I think that’s one of the hard things about trying to eat clean and cook from scratch: rarely is there a quick snack or effortless meal. But on the plus side, we aren’t constantly snacking and eating junk (i.e., our pants fit).

However, to help resolve this little problem, I made some muffins and soup Sunday night. And the flavors and aromas are definitely triggering autumn in the brain (and tummy).

This week’s goodies (roughly L-R): green zucchini, mystery squash (I think it’s a small spaghetti squash), yellow zucchini, corn, butternut squash, cucumber, beets, potatoes.

Sunday:

  • Butternut beet soup with whole wheat french bread
    We have not been big beet fans, regardless of preparation. Our best bet has been to try to hide them and get the nutritional benefits without actually tasting them. This soup pretty much accomplishes that. It’s sweet and velvety and great with a dollop of sour cream and sprinkle of cilantro.
  • Apple pie muffins
    These muffins had so much potential. That was until they ended up baked apples with a hint of muffin. Six apples was obscenely too much apple for the amount of batter (and I think I only dumped five apples worth into the batter before stopping myself). If you make them, use three apples. That will be plenty.

Monday:

  • Greek salad
    The Mister is very particular about his Greek salad, having studied abroad in Greece in college. Tomato, cucumber, red onion, feta, olive oil, oregano, salt, and a squirt of lemon juice (no olives for this man). This will alternate with soup for lunches this week.
  • Yoyo
    With a new semester in full swing, Mondays will be yoyo nights, since the Mister is on campus all night.

Tuesday:

Wednesday:

  • Zucchini calzones
    I think we’ll use one of our standard pizza doughs and our go-to red sauce (from this book), add some sauteed zucchini, garlic, and onions (and cheese, of course). We’ve never actually done calzones, but i figure it’s got to be easy since we’ve conquered pizza.

Thursday:

Friday:

  • TBD
    We’re either having people over or we’ll cook up the mystery squash.

Saturday:

  • Pumpkin zucchini bread
    I think I’ll shred up the yellow zucchini and make bread/muffins and freeze some.
  • Trader Joe’s gorgonzola gnocchi with veggies
    We’ll plan another simple dinner for the weekend; plus it’s an easy way to use up some of the blanched veggies in the freezer.

Linked up over at In Her Chucks CSA link party, once again.

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