Wordless Wednesday

Meal Plan Monday

After being away for the weekend I have a menu plan but am not sure how well it will go since we have to fit all the weekend errands into the evenings this week.

Monday - Tacos (plus extra meat to freeze), refried beans

Tuesday - Stir Fry with quinoa, squash and broccoli

Wednesday - Fish Sticks (homemade - maybe), oven fries

Thursday - Leftovers

Friday - Salmon, dilled rice and peas

Saturday - Bear Steaks, broccoli, Mashed Potatoes

Sunday - Father's Day so whatever Chris wants

Recipe Friday

The favorite recipe this week was definitely the pesto pasta with Italian sausage. I also made kale chips and dill butter.

Sorry for the lack of pictures, I keep forgetting to take pictures before we eat. I guess that is what happens when you have hungry mouths around the table!

Pesto Pasta

1 cup walnuts
3-4 cups fresh basil leaves
5-6 cloves garlic
1 cup fresh parsley
1 tbsp salt
1/4 cup Parmesan cheese
1/2 cup olive oil

1 pound pasta of your choice (I use rotini, I think it holds the sauce better)
1 pound ground Italian sausage
1/4 cup cream

Place walnuts, basil, garlic, parsley, salt and Parmesan cheese in food processor. Turn on and slowly pour in oil until desired consistency.

Brown sausage and drain. Cook pasta according to package directions, drain and add back to pot. Add sausage and 1 cup of pesto sauce and 1/4 cup cream. Stir to combine. Serve immediately.

Any extra pesto can be frozen in a muffin tin and then removed to a freezer bag. This would be a wonderful treat in the winter when you need a taste of summer.

Kale Chips

1 bunch kale
1/4 cup olive oil
1/4 cup vinegar
1 tsp salt
1 tsp pepper

Wash and stem kale. Tear leaves into chip size pieces and toss in bowl with olive oil, vinegar, salt and pepper. Place on racks of dehydrator and dehydrate at 135 degrees for 8 -10 hours.

Don't have a dehydrator? No problem, use your oven! Place kale on a cooling rack on a sheet pan and bake at your ovens lowest setting for 10 hours.

Store in zip-top bags.

Dill Butter

1 stick unsalted butter softened
1 bunch fresh dill
Salt

Place butter, salt and dill in food processor. Process until combined. Place butter on wax or parchment paper and form into a log. Roll paper around butter and twist ends closed. Place log in freezer bag and store in freezer until needed.

This is wonderful on baked salmon, grilled corn on the cob and green beans.

Wordless Wednesday

Meal Plan Monday

I have lots of produce to get through this week before Chris and I go out of town this weekend so I might be getting creative to get everything eaten.

Monday
Pasta with Pesto Sauce and Italian Sausage (using fresh basil)

Tuesday
Chris wants to go to Brock's (chicken night) so I don't think I'll argue

Wednesday
Stir Fry with broccoli, peas and tenderloin

Thursday
Leftovers

Friday, Saturday
Out of town

Sunday
Deer Burgers, grilled squash, corn

Also making this week:
Kale Chips, pickled beets, drying dill, rosemary, thyme, basil.

CSA Sunday (Box #3)

This is our third week of receiving produce from Waverly Farms. No eggs this week due to the heat but wow - carrots, broccoli, kale, collards, dill, squash, zucchini, basil, peas, kohlrabi, beets and turnips. Take a look:

Now I just have to figure out what to do with all of it.

Wordless Wednesday