What's For Dinner? Week 3

{Week of October 13-19}

CSA share this week:

Contents:  leeks, lettuce, kale, an enormous sweet potato, an acorn squash, a spaghetti squash, 3 potatoes, a green pepper and some grape tomatoes.

Fruit this week:  apples.

My only pictures this week are of Saturday night's dinner:

"fried" green beans with honey mustard dip,

pumpkin walnut biscuits, 

baked acorn squash and mini meat loaves 

{my favorite time of day with my family gathered around our table} 

Also on this week's menu:

1) butternut squash soup (mostly for me to eat on the weekend and pack in my lunches this week)

2) leek and zucchini pasta (recipe below)

3) chicken tikka masala

4) steak and veggie kabobs with avocado dipping sauce

5) Craig's birthday dinner on Thursday (per his request):  grandma's recipe for chili with grilled cheese and brownies for dessert

Recipe for Leek and Zucchini Pasta from our CSA newsletter:

3 cups Rotini pasta

2 medium leeks, cleaned

1 medium zucchini, julienned

2 tablespoons oil

1 1/2 cups sliced mushrooms

1 cup sour cream

1/4 cup dry white wine

1 tsp tarragon

1/2 tsp salt

-Discard the green part of leeks and slice thinly lengthwise.

-In a large frying pan, heat oil over medium-high heat.  Saute the leeks, mushrooms and zucchini for 5 minutes.  Add wine and simmer for another 5 minutes  Stir in the cream, tarragon and salt.  Bring to a boil and simmer until slightly thickened.  While preparing sauce, cook the Rotini pasta according to package directions.  Using a slotted strainer, transfer cooked pasta to pan of sauce and mix until coated.