Meal Plan 3/16-3/22

Cheddar Kale Muffins

It’s definitely spring time in Austin! The weather is nice and warm, and there’s no frost in the forecast until later in the year. The winter greens like bok choy, spinach, and mustard are still coming fast and furious, but now some more tender plants like tomatoes are here, too! We’re on our third straight week of tomatoes in the Local Box, so I guess I can quit pinching myself and cook them, already. For the past two weeks, I’ve been eating the tomatoes as soon as they arrive on my doorstep, sliced with a little sea salt. They taste like sunshine. I’m not sure Rami is even aware that we’ve had tomatoes in the house, though, and I bet he’d like me to share starting this week!

Here’s what we’re getting in the Local Box:

Slicing Tomatoes – Gundermann
Lettuce Heads – Fruitful Farm
Spinach – Naegelin Farm
Mustard Greens – Gundermann
Shallot Scallions – Lund Produce
Navel Oranges OR Grapefruit – G&S Grove
Bok Choy OR Green Cabbage OR Collard Greens – Naegelin Farm
Green Garlic – Texas Daily Harvest
Multicolored Carrots OR Beets – Animal Farm

Here’s what I’m making for dinner:

Wednesday: SXSW party and barbecue for dinner. (I feel so hip just writing that!)
Thursday: Spaghetti with raw tomato sauce and romano cheese
Friday: Savory granola with roasted beets/carrots, served over lettuce
Saturday: Mustard Green and Lentil Sprout curry, rice
Sunday: Serrano creamed spinach/collards, corn bread
Monday: Venison meat loaf, steamed greens, corn bread
Tuesday: Leftover awareness day!
Breakfasts: Cheddar Kale Muffins made with some other greens instead of kale

Disclosure: Greenling Organic Delivery is a sponsor of my blog. I love working with them because they’re a great purveyor of organic produce that’s grown right here in Central Texas.

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2 responses to “Meal Plan 3/16-3/22

  1. I love the idea of meal plans. I need to start mapping my noms out.

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