What's For Dinner? September Weeks 1 & 2

A compilation post of the last two weeks since it sorta' feels all the same to me lately. I haven't done a whole lot of actual recipes the past two weeks, because we're just trying and trying to stay on top of ALL THESE TOMATOES!!!! It's ridiculous. Tomatoes are in absolutely everything we eat right now. I'm not exactly sick of them, but I'm ready to move on pretty soon. Anyway, most of the recipes we're using tomatoes in, I either know by heart or they don't really even require a recipe.

{Weeks of Sept. 3-9 and 10-16}

Veggie bag picked up on August 30th:

Contents: green leaf lettuce, 2 kohlrabi, 1 bunch parsley, 1 onion, 4 ears sweet corn, 2 bags of purple and yellow beans, 3 tomatoes, 1 sweet banana pepper, 1 red pepper, 1 cucumber and 1 zucchini.

There were actually 2 eggplants in this bag that I traded for the extra bag of beans and the extra kohlrabi. I wasn't in the mood for eggplant...

I had never seen purple beans before either! With one of these bags, I tried roasting them, which was very simple but just okay in flavor. I think the time in the oven could have been reduced.

The peppers went into salsa, again... while the tomatoes, cucumber and some corn went into a repeat Tomato Bread Salad for our Labor Day picnic.

I mentioned our Saturday night (Sept. 3rd) floor picnic for movie night. We had hot ham 'n cheese sandwiches with a bunch of veggies and some pretzels.

On Sunday (the 4th) I made peach salsa using our Erie Orchard peaches, our CSA green onion, jalapenos from our garden and some red pepper from my Aunt Lori's garden. I always serve this over grilled chicken, but it would be good over pork or fish or just on chips too. The only "dressing" is lime juice and a little brown sugar. You can just eyeball everything.

And here's another pic of bread salad for Labor Day.

On another night we had omelets again with tomato, green onion, sweet corn and cheese. And I made some Wee Zucchini Muffins in preparation for school morning breakfasts.

I honestly can't even remember what the rest of that week entailed, but I am sure it was something thrown together using tomatoes.

I have another post all about tomatoes that I'm working on, so a bunch of pictures that would help this dinner post make sense will be in there. Over the weekend, I made a batch of tomato bruschetta and also tried my hand at homemade tomato sauce for the first time ever. Craig and I can eat bruschetta as a meal in itself - it's one of my faves. And Sophie surprised me in eating a couple pieces as well.

The 2nd week was actually better than the first.

Here is the veggie bag from September 6th:

Contents: more lettuce, 3 bunches of basil (can't remember now what I traded to get more basil, but I wanted to make more pesto to freeze), 1 bag of green and yellow beans, 1 zucchini, 7 tomatillos, 1 green pepper, 3 potatoes, 3 tomatoes.

On Monday we had grilled chicken with tomato, avocado and cucumber salsa. OMGosh. I could eat that every day of my life. SOOOOO good!

Tuesday was my homemade tomato sauce, which I added 1/2# of ground beef to and served over rotini noodles. This was a big hit - the kids devoured it.

Wednesday, I made another one of these green bean and tomato salads that I love to go with our BLT's... which also had tomato on them. See? Tomatoes are EVERYWHERE!

Thursday we had Taco Night and Friday was leftovers.

I'm feeling weird about cooking lately. I'm a little burnt out from all the effort of cooking from our CSA share (even though I LOVE it and wouldn't change it), but at the same time, it's almost fall and I'm ready for more soups and casseroles and comfort food to kick in. So hopefully I can get a little inspiration and motivation soon. Meanwhile, I'm chugging along! :)