Fall Menu Plan – full of greens

March 17 pics 169

Our CSA is winding down to the last few weeks and we are once again being inundated with greens – dandelion, kale, lettuces, tatsoi. It’s great because I simply can not let these guys go to waste and so we just eat a lot of healthy greens.

Another gem that we’re now receiving is winter squash. Oh how we love winter squash here. Butternut, buttercup, spaghetti (homegrown), acorn, delicata and pumpkin have all made their way onto our counter top and are getting devoured with plenty of grass-fed butter and a sprinkle of cinnamon and sea salt.

What I have really found to be fantastic about seasonal cooking is that not only do you get a great variety of nutrients but also of flavors. Plus everything is so much more tasty when you have to wait a whole year for the real deal!

Sunday

  • breakfast: pumpkin coconut flour muffins w/ butter
  • dinner: Spaghetti squash with chunky sauce of veggies, greens and sausages
  • prep: dehydrate comfrey from garden

Monday

  • breakfast: scrambled eggs, last of the muffins + butter

  • dinner: Sprouted Garbanzo burgers + raw cheese + raw veggies, root vegetables roasted in coconut oil
  • prep:

Tuesday

  • breakfast: smoothies: yogurt, fruit, coconut oil, stevia
  • dinner: Salmon Cakes, sauteed cabbage (with added greens), roasted buttercup squash
  • prep: soak oats, go to farmer’s market for salsa ingredients

Wednesday

Thursday

  • breakfast: nut and fruit “cereal” with raw milk
  • dinner: Greens quiche, salad, pumpkin pudding (using fresh pumpkin)
  • prep: make lacto-fermented salsa, make pumpkin pudding in morning

Friday

  • breakfast: eggs + sausage + fruit + toast
  • dinner: Albondingas soup, coconut flour biscuits (another recipe test)
  • prep: prepare meatballs & bake biscuits in morning

For hundreds of menus visit Laura.

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8 Comments

  1. Ohh, I hope you post your recipe for pumpkin coconut flour muffins! I was just thinking about trying to come up with a recipe for those. 🙂

  2. I love acorn squash..
    You have some terrific recipes this week.
    I love MPM. I get so much inspiration from the participants.

  3. I just got some Tatsoi from my CSA, too. I keep staring at it, not knowing what to do next. How do you use it?

  4. Yum! Looks like a great week of menus . . . the albondigas soup especially (I grew up eating that! 🙂 Yum! We are making a caldo verde tomorrow with our kale and I picked up a pound of linguisa.

    And, I still need to try that meatza. I keep going back and forth on grain-free and limited grains, I love to bake and am enjoying sourdough baking, but I do feel better without them! We’ll see . . . thanks for the inspiration!

    Best,
    Sarah

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