Meal Plan 11/10-11/16

It’s November and I am so excited for the holidays!  I have the first few of several Thanksgiving potlucks this Saturday, so I’ll be using the sweet potatoes, basil, and apples from this week’s local box to make Thanksgiving goodies. Otherwise, I’m going for easy meals this week that I can make in under 30 minutes.  That will give me a little extra time to prep for the potlucks on Saturday! Here’s what we’re getting from Greenling:

  • Granny Smith or Cameo Apples – Apple Country
  • Mixed Greens- My Father’s Farm
  • Summer Squash- Texas Natural
  • Green Beans- Acadian
  • Cucumbers – Acadian
  • Green Shallots – Acadian
  • Green Cabbage – Naegelin
  • Swiss Chard – Acadian
  • Grapefruit – G&S Groves
  • Basil – Urban Roots
  • Cilantro – My Father’s Farm
  • Sweet Potatoes – Naegelin

Here’s what I’m going to make:

Wednesday: Roasted Beet and Goat Cheese Pizza with Beet Greens
Thursday: Venison sausage and cabbage pitas
Friday: Rick Bayless’ Chard Tacos with Caramelized Onions, basil mojitos
Saturday: Pot luck lunch and dinner, see what I’m making below
Sunday: Stir fried green beans with ground beef and ginger
Monday: Creamy summer squash soup, broiled grapefruit with brown sugar
Tuesday: Leftovers! Probably with basil mojitos or a greyhound.

Thanksgiving potluck items using local box ingredients:
Sweet potato pies (Plus 2 extra pie crusts to freeze for use on actual Thxgiving)
Apple & Persimmon rustic tarts (vegan)
Roasted sweet potatoes and onions (vegan)
Basil pesto rolls (freezing half of these for the actual Thanksgiving day meal)

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