What's For Dinner? Week 2

{Week of September 8-14}

CSA bag for the week:

Contents:  4 ears sweet corn, 2 kohlrabi (I traded something for the second one), a mixed bag of peaches and apples, an eggplant, 3 potatoes, an onion, 4 peppers, 3 tomatoes and a bunch of radishes.

Dinner Saturday night:  BLT's, sweet corn, veggie plate and pickles.

Dessert was our chocolate zucchini cake that I posted about in the zucchini spotlight post.

I tried a delicious new recipe with roasted, diced vegetables (I used yellow squash, zucchini, red pepper and eggplant), cooked orzo dressed with lime juice and olive oil, and later sprinkled with feta cheese.  That's it!  You could tailor it to your liking, but it was so easy!  Served cold or at room temperature, it's an awesome side dish to grilled meat or dished up as a light lunch.

Sunday supper for us was grilled steak, my veggie orzo, baked cheesy mashed potato leftovers and green bean salad leftovers.  Soooo good.

Here's what my weekend prep work looks like for this week:  carrot pancake batter ready for Monday morning, peach salsa in the top purple container ready to top grilled chicken later, tomato salsa in the bottom container ready to pair with tacos, and chopped/sliced veggies in the bottom container (on right) with marinade on top ready to saute with cut up pork for stir fry.

So Monday was the peach salsa over grilled chicken.  CSA veggies on the side.

Tuesday was the sweet and sour pork stir fry with bread and butter drizzled with local honey from Craig's uncle.  That is shockingly delicious!

Leftovers filled in the gap through the middle of the week and I made my favorite roasted eggplant sandwiches one night that Craig was gone.  And then we capped off Friday with taco night and banana bread cake.

Happy eating!  Delicious week!