Menu Plan Monday

When I first joined a CSA we were overwhelmed by the amount of vegetables we received, especially because we had no idea how to cook them! After three years, and splitting the share with friends, the vegetables have become more manageable. Additionally, one of the lessons I have learned from working full time and being a mom, is that we need to organize our meals for the week or else we end up eating food that is not as nutritious as it can be. I do not make a menu plan every week but I love it when I do. It is a great habit to get into for pregnant women and anyone who has kids.

Here is our menu for our weekday dinners, in which we will use up all of our CSA veggies- it is always a game to see whether we can finish them before we pick up the next week's share:)

Monday: Kale with shallots, onions, beets, and minute steak over rice

Tuesday: Cauliflower, potatoes, and onions in tomato curry sauce over whole wheat couscous with tofu steaks (Mollie Katzen's Vegetable Heaven)

Wednesday: Gnochi with mushroom-kombu sauce, chicken breast, and green beans

Thursday: Leftovers!! And baby bear pumpkin.

Friday: Unstuffed-cabbage, garnet yams, spinach-orange salad

For lunches we will be eating sandwiches on whole wheat bread (bread machine) and for snacks we will noshing on pumpkin muffins.

Some food profiles for this week

Kale: Rich in Calcium, magnesium, potassium, folate, vitamin A, vitamin C, iron, fiber, lutein + zeaxanthin. It truly is a superfood. If you don't like the taste or texture, try pureeing it in a food processor and hiding it in other dishes (like meatballs and soup)

Cauliflower: Rich in fiber, potassium, vitamin C, folate, vitamin b6, pantothenic acid