Week two with my CSA farm box. This week I received sage, asparagus, lettuce, snap peas, spinach, bok choy, and arugula (But I gave the arugula to my mom). I again tried to plan my meals around what I got in the CSA. The bok choy, asparagus, snap peas, lettuce, and spinach were pretty easy to use, but MORE sage!! Both weeks I got a large bunch of sage, so I froze a lot of it this time around. Click here to see everything I made with the items form week two.
Monday– Pulled pork sandwiches with baked beans and lettuce. I have to admit I didn’t make the pulled pork or the baked beans. I stopped by my parents house after picking up the farm box and my parents insisted I take some of their leftovers home…ok fine twist my arm! But I did add the fresh lettuce for a healthy side, topped it off with carrots and red peppers.
Tuesday– Chicken breast stuffed with sage, dried cranberries, and gorgonzola with a side of grilled snap peas. This recipe is unbelieveable! It tasted like something I would order in a restaurant! The original recipe calls for dried apricots and goat cheese, neither which I have, so I substituted for what I had in stock.
Wednesday– Steak and bok choy stir fry. I have never cooked with bok choy before, but it was pretty easy and this recipe was a one pot meal!
Thursday– Homemade pizza with pesto, fresh mozzarella, and tomato. I used the sorrel pesto I made last week. I followed this recipe, but used shredded mozzarella instead. Click here for the pesto recipe.
Friday– Dinner party! We had a few friends over for a Friday night bbq. Since I enjoyed many of the recipes I made last week, I made them again tonight. This way I was familiar with recipes instead of trying something new for the first time. The menu for dinner tonight was BBQ chicken with sage/cheddar biscuits, summer pasta salad, and corn on the cobb. For dessert I made lemon shandy bars that were oh so ooey and gooey!